Serves 4

Basic Marinated Tempeh

2 tablespoons apple cider or rice vinegar (apple cider is my preference)
2 tablespoons soy sauce or tamari
2 tablespoons water
1 teaspoon grated or minced ginger root
1 teaspoon toasted sesame oil
8 ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
2 teaspoons coconut oil (optional, for frying)

Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing

6 ounces snow peas, trimmed
2 cups red cabbage, shredded
1 cup carrot, shredded
2 cups mizuna
2 green onions, sliced thin
1/4 cup cilantro, diced
2 tablespoons mellow white miso
1 tablespoon dijon mustard
1/4 cup olive oil
3 tablespoons lemon juice
1 small clove garlic, minced
1 tablespoon maple syrup