1. Star by making your tempeh marinade. In a small bowl mix the juice of 1 lime, 2 tbsp of soy sauce, 3 tbsp peanut butter, 2 tbsp maple syrup, 1/2 inch of fresh grated ginger and 1 clove of minced garlic.

2. Cut your tempeh into slices or bite sized triangles/ squares. Put it a shallow container or ziploc bag, top with peanut marinade. Let sit at least 10-20 minutes.

3. Prep your salad ingredients. Wash all your veggies. Rinse your greens. Slice your red pepper, green onions and red cabbage. Chop a handful each of basil, mint and cilantro. Prep your vermicelli noodles per package instructions (usually letting them sit in hot water for a few minutes).

4. After marinating, cook your tempeh. In a skillet add a few tablespoons of water and cook about 3 minutes on each side. Alternatively you can bake at 350 degrees for 15-30 minutes. Save the extra marinade to toss your cooked tempeh in.

5. Assemble your salad. In a large salad bowl add your greens, top with fresh veggies, herbs, and vermicelli noodles. Add your peanut tempeh. Top with your mango ginger dressing.

   Enjoy!

Mango Ginger Dressing

1. Using a blender or small food processor mix mango, 1 inch of grated ginger, 2 tbsp of rice vinegar and 1 tbsp of soy sauce until smooth. If too thick add a few tablespoons of water until desired consistency is reached.