• Prepare all three bowls. in bowl number to let the ground flax settle. The better will thicken and may require additional water. You are looking for the consistency of pancake batter.
• Slice the tempeh into quarter inch slices please the sliced tempeh in the bowl number one and let marinate for 10 to 15 minutes or up to two hours in the refrigerator once marinating has finished Move one or two pieces at a time into number to Bowl two and three, batter each piece of Tempeh.
• Meanwhile heat your vegetable oil. Fry until golden brown. Serve immediately. These can also be baked or air fried for a healthier option.

Kale Salad

For the dressing

• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons lemon juice, plus some zest
• 1 teaspoon honey or agave
• one garlic clove chopped
• sea salt and fresh black pepper
• 2 tablespoons tahini

For the salad

• 1 large bunch of kale
• extra-virgin olive oil for drizzling
• 2-3 scallions chopped
• 1/4 cup toasted walnuts
• 1/2 cup chopped parsley
• one blood orange cut into segments
• 2 tablespoons pomegranate seeds
• Breaded Tempeh recipe below.
• piccorino or parmesean cheese for garnish (omit for vegan)

For the dressing, mix all the ingredients in a mason jar and shake vigorously.  Add the washed kale with large stems and veins removed into a large bowl.  Drizzle with olive oil, just about a tablespoon. using your hands massage the oil into the kale leaves.  This will tenderize the kale. add all additions except the tempeh. Toss.  Place on your platter then top with pieces of the fried tempeh.  Drizzle with dressing and ENJOY.  If not vegan, add cheese to garnish.