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  • ¼ cup cashews, soaked in water for 1 hour, then rinsed and drained
  • 2 tablespoons capers, with brine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons non dairy milk
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 2 cloves garlic, minced
  • 2 teaspoons nutritional yeast
  • ½ teaspoon agave nectar
  • ½ teaspoon black pepper
  • 1 teaspoon minced chives



  • 1 pound tempeh, steamed and cut into ½-inch slices
  • 2 tablespoons tamari
  • Canola or other vegetable oil, for frying
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups chopped arugula
  • 2 cups chopped romaine
  • 2 cups chopped roasted red bell pepper
  • ½ cup minced red onion
  • Four 10-inch flour tortillas
  • 2 tablespoons sunflower seeds
  • 1 tomato, sliced
  • Instructions

    To make the salad dressing:

    • In a blender, combine the cashews, capers and brine, vinegar, milk, oil, lemon juice, garlic, nutritional yeast, agave, and black pepper. Blend until smooth. Stir in the chives.
    • Store in an airtight container in the refrigerator for up to 1 week.

    To make the tempeh:

    • On a large baking sheet, combine the tempeh strips with the tamari. Let sit for 30 minutes, or until the tamari has been absorbed.
    • Preheat the oven to 250°F.
    • Line a baking sheet with a paper towel. Pour ¼ inch (6 mm) oil into a large cast-iron skillet and heat over medium heat. Working in batches, pan fry the tempeh, turning once, for 10 minutes, or until golden. Transfer to the baking sheet and keep warm in the oven.
    • When all the tempeh is cooked, season with the salt and pepper. In a large bowl, combine the arugula, romaine, red pepper, and onion.
    • Add the dressing and toss to coat.

    To assemble the Sandwiches :

    • Divide the tempeh evenly among the 4 tortillas. Top each with one-fourth of the salad mixture, sunflower seeds, and sliced tomato. Fold the ends in and roll. Cut in half to serve.
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