Everything should be made as simple as possible, but not simpler.Albert EinsteinThis salad is the result of last week’s trip to the Farmer’s Market here in Vancouver, where I was pleasantly surprised by the haul I got for the seemingly very little money I spent. The produce this year is just incredible, from the berries and cherries to the greens and veggies that are overflowing everywhere. We’re still eating tidbits from the market trip almost a week ago if you can believe it, and I’m itching to go back for another crack at this delicious bread and more importantly, this hand made local butter – just a few of my favourite finds from the last visit.
This super tasty salad is a result of combining some of my favourite summer crops – freshly shelled peas, minced cilantro, and yellow zucchini so sweet and tender it is best enjoyed raw. Add to it corn that is grilled on the barbecue while you prepare everything else, and you’ve got a tasty summer addition that is as good on its own as it tossed with black beans, pasta, or greens. I’m dying to make this one again!
I hope you are all enjoying some slower summer living and this time to re-charge and unwind a little if you can 🙂 I’ve had some re-decorating on the mind of late after last summer’s major purge, which was all about letting go of old clutter and making room for the new. We’ve adjusted to the cleaner, more minimalist life in our little house and it’s a change I find myself celebrating every day – now we get to bring in some newness and I’m excited to jump in to the project (and thankful for Pinterest boards that keep me organized and inspired). Enjoy friends! Lots of summer love from Vancouver! XOX
Grilled Corn, Tempeh + Summer Vegetable Salad:
6 oz. tempeh, cut in 1/2 inch cubes (you want them small)
1-2 tbsp olive oil
2 tbsp Bragg’s or soy sauce
2 cobs corn
1 yellow zucchini, cut in small cubes
1 cup shelled English peas
1 bunch cilantro, minced
3 robust scallions, sliced
1/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp dijon mustard
1 tbsp maple syrup or coconut sugar
salt and black pepper to taste
To start, heat your barbecue* to high and peel the cobs of corn completely. When the barbecue is hot, add the corn to the grill, keeping it on high. While the corn cooks, peel the peas and prepare the remaining vegetables. Be sure to cut the zucchini into small pieces – I cut it lengthwise into 8 slices and cut it into cubes from there. Heat a pan to medium high and add the olive oil to heat. Once the oil is hot, add the cubed tempeh and the Bragg’s or soy sauce. Cook on medium high for 8-10 minutes, stirring here and there. When the tempeh is crispy, turn the heat off. Prepare the dressing in a small bowl and whisk with a fork to combine.
Keeping an eye on the corn, turn it every 10 minutes or so, until grill marks appear on all sides. It will be done at the 20-25 minute mark. Remove when cooked and wait until it’s not too hot to cut the kernels off.
Once all of the ingredients are ready, and the corn and tempeh have cooled a little, combine all of the ingredients except the dressing and mix well. Add the dressing to taste and stir. Serve right away or allow to marinate for a few hours before serving – the flavours become even better in time!
*If you do not have a barbecue simply steam the corn for 8-10 minutes on the stovetop. It will still be delicious!