We have an excess of mangoes--my godmother's neighbor just lets them rot on the ground, and we have been trying to rescue as many as possible. So we cubed some. We also had a giant papaya we've been trying to eat, so we cubed that, too.
Next, we sautéed some tempeh in olive oil, seasoning it with salt, pepper, and garlic powder.
To continue with the tropical theme, we added some delish toasted coconut flavored almonds.
Croutons have been a real challenge lately--it's insane how difficult it is to get ready-made vegan croutons. Even when they don't have cheese or butter as a flavoring, they sneak in dairy somewhere in the ingredient list. We found these organic ones at Whole Foods.
What we are mad crazy about this summer is the line of vegan salad dressings from Follow Your Heart. We've only been able to try those few Whole Foods deigns to carry, but the Honey Mustard is insane. It's still vegan--the honey is really a mixture of brown rice syrup, chicory syrup, maple syrup, and natural flavors.
All this over some nice romaine. Yay summer.