1/2 Yellow Onion 5 Mushrooms (I used Shitake and Baby Portobello)
1/3 Package of Tempeh 2 Handfuls of Broccoli Florets
4 Artichoke Hearts (quartered) 1/4 Cup Olives
1 Carrot 6 Cherry Tomatoes
1 Avocado Mixed Greens
Sprouts Fresh Basil (to taste)
1/8 Cup Pine Nuts 1/8 Cup balsalmic vinegar)
(Optional Squeeze of Lemon and Pink Salt)
Tahini with 1 tsp Dijon Mustard (If you need Tahini help, see my blog post here)
Chop Onion, Mushrooms, Tempeh and Broccoli.
Put Balsamic and water in a pan and toss in Onions for a couple of minutes on medium heat with lid on. Add Water or more Wine if needed.
Add Mushrooms and Tempeh for a minute, then Broccoli.
Cook covered for 2 more minutes or until it is cooked to your preference then turn off heat.
On a plate, put Mixed Greens, shredded Carrot and chopped Artichoke Hearts, Olives, Tomatoes, Basil, Avocado, Sprouts.
Top with cooked ingredients, and sprinkle with Pine Nuts.
Drizzle on the Dressing and Buon Appetito!