Name: Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini
Yield: Makes about 4 servings
Ingredients: 1/2 cup tahini (Middle Eastern sesame paste), well-stirred; 1 clove garlic, germ removed and clove crushed with back of knife; 2 teaspoons fresh lemon juice (from 1 small lemon); 1/2 teaspoon extra-virgin olive oil; 1 teaspoon fine sea salt; 3/4 teaspoon ground white pepper; 4 (4-ounce) pieces soy tempeh; 1 cup freshly squeezed orange juice (from 2 medium oranges); 3 tablespoons plus 1 1/2 teaspoons white wine vinegar; 1/2 cup extra-virgin olive oil; 2 drops orange oil*; 1 teaspoon fine sea salt; 1/2 teaspoon ground white pepper; Olive oil (for brushing); 2 heads radicchio, cut into eighths through core, with some core still attached to each piece; 1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped; 2 firm-ripe avocados, peeled and cut into wedges; 3 tablespoons fresh lemon juice (from 1 medium lemon); *Available at specialty foods shops. If unavailable, use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

Image may contain Food Dish Meal Plant Lunch and Platter

Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and TahiniLara Ferroni

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by Chris Miller, executive chef at Como Shambhala Estate at Begawan Giri in Bali.

This zesty dish proves that grilling isn't just for carnivores. Tempeh, a fermented soybean cake with a nutty flavor and firm, almost meatlike texture, can be found in many grocery stores, health food stores, and Asian markets. We like Lightlife brand.

Note that orange oil can be quite strong, so be sure not to use more than the amount called for in the recipe.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.