Grilled Balsamic Tempeh with Potato Pea Salad & Minted Walnut Dressing

First world problem: I can not get rid of these pea shoots. When I purchased them at the store they came in a small container, roots and all. I used some scissors to cut off a handful and not two days later they had grown back! Now they are practically growing sideways and will not quit! I find this to be a pretty awesome problem to have so I am adding them to just about everything because they look pretty and taste great.


Grilled tempeh marinated with rosemary, balsamic vinegar and garlic tossed in a spinach salad with pea shoots, walnuts and potatoes soaked in minty dressing.

Grilled Balsamic Tempeh
2/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
3 tbl dried rosemary
2 tbl tamari
1 heaping tbl organic light brown sugar
1/2 tsp black pepper
3 garlic cloves, smashed
10 oz tempeh, cut into thin triangles
2 tbl extra virgin olive oil

Combine all of the marinade ingredients in a blender. Process until smooth. Pour over the tempeh and marinate for at least 2 hours to overnight.
Lightly grease a grill pan with olive oil and grill for 5 minutes on each side until you have nice, dark char marks.

Potato Pea Salad
1 lb baby yukon gold potatoes, quartered
1 cup fresh or frozen English peas
2 cups baby spinach
1 cup pea shoots
2 tbl toasted walnuts, roughly chopped
1 tbl extra virgin olive oil

Bring a pot of cold, salted water and potatoes to a boil. Cook until tender. Add the peas and cook 30 seconds more. Reserve 1/4 cup of the starchy water. Drain the potatoes. Add the starchy water back in with the potatoes and peas along with the mint dressing. Toss to combine while hot and taste to season with salt and pepper.
Assemble a salad with spinach on the bottom, potatoes, peas and tempeh on top. Garnish with walnuts and pea shoots. Drizzle with olive oil.

Minted Walnut Dressing
1/2 cup fresh mint leaves
1/3 cup extra virgin olive oil
2 tbl chopped, toasted walnuts
juice of 2 lemons (about 3-4 tbl)
salt and pepper, to taste

Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt and pepper.

Linguini with Garlic Sauce, Basil & Pea Shoots

Pea shoots are the solution to the problem for anyone who likes the flavor of peas, but hates the snap they produce when eating them. Hey, don't look at me! I don't have any weird food texture issues...my husband on the other hand can't seem to handle the little pop each pea gives when in his mouth.
Pea shoots are the leaves from garden pea plants and can be found in specialty food stores but are pretty widespread in the UK.
The leaves are young and soft and taste just like peas. Use pea shoots in replace of or in combination with other lettuces, in pestos, over pasta, on sandwiches..anywhere!


Linguini tossed with a quick garlic sauce, fresh basil and bright pea shoots.

Linguini, Basil & Pea Shoots
serves 2
8 oz linguini
8-10 large basil leaves, thinly sliced
1 cup pea shoots

Cook the pasta in salted, boiling water until al dente. Toss with garlic sauce, basil leaves and pea shoots.

Garlic Sauce
2 tbl extra virgin olive oil
1 tbl vegan butter
5 garlic cloves, minced
1 1/2 tbl all-purpose flour
1 1/2 cups vegetable broth
1 tsp salt
1 tsp lemon juice
1/2 tsp pepper
1/8 tsp red pepper flakes

Melt the olive oil and butter together in a small saute pan. Add the garlic and saute for 5 minutes until the garlic has lightly browned. Add the flour and stir to combine, cooking for 2 minutes. Add the broth and bring to a simmer. Season with salt, lemon juice, pepper and red pepper flakes. Cook over low heat for 5 minutes until thick. Taste and season with more salt and pepper to your liking. Toss with hot pasta.