A wonderful combination of flavors. This has to top my list of favorites. Lisa, Michele and Clint, you will LOVE this!
Starting with the marinated tempeh:
2- 8oz blocks of tempeh (I used flax)
6 TBS olive oil
1/3 cup Miso Tamari (I used Miso Master brand)
5 TBS Red Balsamic Vinegar
4 TBS packed Dark Brown Sugar
2 TBS water
1/2 to 1 tsp Habanero pepper sauce (or other hot sauce)
Cut each block of tempeh crosswise into 4 equal chunks. Take each chunk and slice it horizontally to reduce thickness by half.
In a lidded jar, combine next six ingredients (olive oil through Habanero sauce). Shake vigorously until the brown sugar is dissolved. Place tempeh pieces in large, shallow dish big enough that each piece will be covered in the marinade (I used an 9x9 ceramic dish). Cover and refrigerate overnight. Save the marinade!
In a panini press or George Forman Grill, lay tempeh pieces in a single layer. Reserve the marinade. Press and cook until browned (about 5 minutes). Remove from grill and place back in dish with reserved marinade.
For the Arugula Salad:
1 bag ready-washed fresh arugula greens
1 1/2 TBS finely diced sweet onion
2 TBS sliced green olives
3 TBS sliced almonds
2 TBS Olive oil
2 TBS Sunflower oil
1 TBS Natural Rice vinegar
3 small garlic cloves, finely chopped
1/2 tsp fine sea salt
1 to 2 tsp fresh squeezed lime juice
In a lidded jar, combine salad dressing ingredients (olive oil through lime juice)and pour over the Arugula, onion, olives and almonds. Mix thoroughly.
I'm not a big fan of dairy-free cheese, but this has changed my mind completely!
1 small slice Daiya jalapeno-garlic Havarti (this stuff is delicious!)
Place a serving of Arugula on plate, top with a slice of warm, grilled tempeh, spread a chunk of Daiya jalapeno-garlic dairy-free cheese on the tempeh. Top with a slice of avocado. Aweeeesommmme!