I'm really excited to share some of my summer staples with you over the month of August, so let's get started!
This week, I have a meatless recipe for you that includes kale, tempeh, and DAVIDsTEA!
As most of you already know, I had a beautiful kale plant this summer that provided me with luscious green leaves for numerous salads; however, plants only last so long…
Luckily, grocery stores do sell kale too, so I suppose that will have to do for now
Instead of using kale as a base for a delicious salad, we'll be using them as wraps today!
Kale Wraps with Spicy Mango Tempeh and Avocado Cream
1/2 block tempeh (approximately 100 g)
3 tsp DAVIDsTEA's Mango Diablo*
Loose tea leaf bag
5 oz. boiling water
*Note: If you do not have this type of tea you are able to use 2 tea bags of a mango flavoured tea along with 1 – 2 tsp red chili flakes as your marinade.
Transfer loose tea leaves into tea bag. Place tea bag into 5 oz. of boiling water. Allow tea to steep and cool. Once cool, pour the tea over the tempeh in a marinating dish. Keep the tea bag in the marinating dish, so the flavour can further develop. Allow tempeh to marinade for at least a day.
After a day or so of marinating, I pan fried my tempeh.
1 heaping tsp plain greek yogurt
2 TBSP water
Blend all of the ingredients together until smooth.
2 large leaves of kale
Remove the thick stems from the kale. Then I like to steam my kale for a few seconds int he microwave so it is a bit more flexible.
Pour the avocado cream in the centre of your kale leaves
Arrange tempeh, cucumbers, and tomatoes on top of wraps
And last, but not least, enjoy!
What is a summer staple food of yours?
Do you like to use kale as a wrap?
What's the best thing you've ate today?