Mixed Vegetable Salad with Almond Dressing

2 Tbs coconut oil
2 Tbs gluten free soy sauce
8oz package tempeh, cut into 1/2-inch pieces
2 medium red potatoes, peeled and cut into 1-inch pieces
6oz green beans, trimmed
4 cups bite-sized cauliflower florets
3 plum tomatoes, diced
2 cups mung bean sprouts
14oz can light coconut milk
1 cup almond butter, at room temperature
4 Tbs lime juice
4 Tbs gluten free soy sauce
2 Tbs fresh ginger, minced
1 Tbs sriracha sauce

1) Heat oil and 2 Tbs soy sauce in a wide skillet over medium-high heat. Add tempeh and stir-fry 3 to 5 minutes, or until golden and crisp on most sides. Remove from heat and set aside.
2) Place potatoes in a deep skillet with just enough water to keep bottom of pan moist. Cover, and bring water to a boil. Reduce heat to medium and steam potatoes 8 minutes, or until just tender. Drain and rinse under cold water. Transfer to serving platter and add tempeh.
3) Wipe out skillet and arrange green beans and cauliflower side by side without mixing together. Add more water to pan to keep bottom moist, cover and steam over medium heat 4 to 5 minutes, or until vegetables are crisp-tender. Remove from heat, drain and rinse under cold water. Add to serving platter.
4) Add tomatoes and mung bean sprouts to serving platter.
5) In a medium sized bowl, whisk together the light coconut milk, almond butter, lime juice, 4 Tbs soy sauce, ginger and sriracha sauce. Drizzle over the salad in the serving platter.

Review: I tinkered with this recipe and made an AMAZING dish. The coconut oil and soy sauce gave the tempeh a flavor I've never experienced before. I want to always cook my tempeh like this!! It crisped really well, too. The sauce was supposed to be a peanut sauce, but I've been so in love with almond butter sauces that I had to make the switch. It was well worth it. This is a cold salad dish (great for leftovers!!), but one where you can serve it with the dressing and not worry about greens wilting. This was a yummy, savory, a little spicy dish. Adjust the sriracha to please, of course. This had just a bit of exotic flavor, without being overwhelming. I think it would please most palates. This made four large servings.

Before the dressing:

After the dressing:

Adapted from:
http://www.vegetariantimes.com/recipe/indonesian-mixed-vegetable-platter-with-peanut-sauce-gado-gado/