3 chard leaves
1 stalk celery
1-2 strips of tempeh
peanut sauce (I used Fire on the Mountain Spicy Peanut sauce)
Using a spiralizer, mandolin, or serrated vegetable peeler, make noodles out of the zucchini and carrot. Place into a bowl. Chop up the chard, celery, and avocado into small chunks and add to bowl.
Cook tempeh in a cast iron skillet for about 2-3 minutes per side until browned. Chop into chunks and add to the bowl.
Drizzle everything with peanut sauce.
Add anything else that would taste good raw - bell pepper, cucumber, apple.
This was super tasty the day when it was freshly made. After the vegetables sat in the peanut sauce over night, the texture became super mushy and not as appetizing. I would eating this quickly after adding the sauce and devour entirely. It is fantastic when it is fresh! If you use pasta noodles instead of just vegetables, I bet the noodles would taste better after sitting overnight in peanut sauce. It was nice to have a dinner consisting of mostly vegetables. Winter time is coming to a close!
The small dip container holds toasted onion hummus for the carrots and celery.