It might seem weird that I would agree to such activities, seeing how I didn’t attend Texas A&M, but I’m telling you, there must be something in the water. The spirit of Aggieland takes you over and the next thing you know, you’re out there screaming with all your might in hopes to pump the defense up for the next big stop. It’s a spirit that can ne’er be told.
My time spent attending those football games taught me a few valuable lessons:
1. If you drink too many beers prior to the game, you will pass out and die.
2. One student football ticket buys you enough standing room on the bleachers for a three-year-old…if you’re lucky.
3. If you don’t eat meat, dinner will be a bag of peanuts and a Sprite.
4. Texas sausage and/or barbeque companies often use pigs as a part of their logo.
The Aggies have a long line of sponsors that are displayed on the big screen as fans wait in anticipation for the game to start and I was always shocked when I saw a local sausage companies logo was a mama and her baby piglet cuddling affectionately.
Am I missing something here? What about that do people find appetizing?
My guess is that they’re probably trying to avoid making the mental connection. Crispy salty bacon and cuddling pigs are two separate entities, both of which bring happiness.
Unfortunately I can’t seem to separate the two so tempeh bacon is what’s on the menu for me. The taste is actually really similar to real bacon but I will admit the texture is completely different. Not in a bad way, just in a different way.
But it’s the perfect meat substitute for this salad. Juicy sweet strawberries with smoky bacon flavor and creamy goat cheese pecan crumbles on a bed of tender kale.
It’s a crave-worthy combo.
You can find tempeh bacon in the meat substitute section and it’s ridiculously easy to cook. I usually throw it on my cast iron grill pan on the stove for about 5 minutes on each side and shazaam! Delicious bacon flavah is at your fingertips.
If you’ve never had tempeh bacon then I hope you’ll give it a try sometime. Soon you’ll forget all about the real thing. ;)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4
Ingredients
2 heads kale, destemmed and washed
6 ounces tempeh bacon, cooked
2 cups sliced strawberries
1/2 red onion, sliced
4 ounces goat cheese (sub avocado or pecan parmesan* if vegan)
1 cup pecans, finely chopped
Balsamic Vinaigrette
1 tablespoon apple cider vinegar
1/4 cup white balsamic (could also use regular balsamic)
1/4 cup extra virgin olive oil
Instructions
Notes
*To make pecan parmesan: toast whole or halved pecans then place into a food processor along with 2 tablespoons nutritional yeast, 1 tablespoon olive oil and salt to taste. Pulse in processor until finely chopped.
Inspired by Iowa Girl Eats
2.5 http://makingthymeforhealth.com/2014/06/24/strawberry-kale-salad-with-tempeh-bacon/