Tempeh And Vegetable Salad with Miso Tahini Dressing

(recipe from Whole Foods Market)

Marinade:
1 tsp. ginger juice (I used minced ginger)
1 Tbsp. brown rice syrup (I used honey)
3 Tbsp. tamari
3 Tbsp. balsamic vinegar
3 Tbsp. sesame oil
1/2 tsp. red pepper flakes, or to taste

8 oz. tempeh, cubed

Dressing:
1/4 cup tahini
1/2 tsp. Dijon mustard
1 1/2 tsp. miso
1 Tbsp. lemon juice
1/2 tsp. tamari
1 clove garlic, minced
2 Tbsp. warm water, or more (depending on how thin you prefer the dressing to be)

2 tsp. oil
1 ear corn, kernels removed (I used frozen corn kernels)
1/4 cup pumpkin seeds
2 cups baby spinach
1 red bell pepper, chopped
2 cups sunflower sprouts, roughly chopped
2 green onions, minced

Whisk together marinade ingredients until well combined.

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes and cool slightly.  Marinate tempeh in marinade for two hours, or overnight in the refrigerator, and drain.

In a food processor, blender, or with a whisk, mix together all dressing ingredients until well combined.

Heat oil in medium skillet on medium-high heat.  Add tempeh and sauté first side until golden brown, about 7-10 minutes.  Flip to second side and repeat.  Transfer tempeh to a paper towel to drain and cool.

In a heavy-bottomed skillet over medium-high heat, dry roast corn kernels until light brown, about 5 minutes, and remove from heat to cool.  In the same skillet over medium-high heat, dry roast pumpkin seeds until they are golden and begin to puff and pop, about 2-4 minutes.  Combine tempeh, corn, pumpkin seeds, spinach, bell pepper, and sunflower sprouts in a large bowl.  Mix in miso tahini dressing.  Garnish with green onions and serve.

(This salad takes a lot of work, but is really delicious.  The dressing is nice, even to just make alone and use for other salads, etc.)