THIS IS THE PERFECT LUNCHEON SALAD. You can enjoy it over a bed of greens with rice crackers on the side, with a wedge of cantaloupe, wrapped in a burrito with arugula or spinach, or straight out of the mixing bowl as I often do.

12 pound tempeh, any variety
14 cup finely chopped red onion
14 cup finely chopped red bell pepper
1 stalk celery, finely chopped
14 cup raisins
2 tablespoons chopped roasted cashews
2 tablespoons chopped fresh cilantro
3 tablespoons vegan mayonnaise
2 teaspoons curry powder
1 teaspoon cumin
14 teaspoon sea salt

Cut tempeh into 4 large pieces, place in steamer basket over boiling water and steam 10 minutes. Remove from heat and cool slightly.  Chop into small pieces and place in medium mixing bowl. Add onion, bell pepper, celery, raisins, cashews and cilantro and fold to combine. In separate small mixing bowl, combine mayonnaise, curry powder, cumin and sea salt. Add to tempeh mixture and fold to incorporate all ingredients. Serve chilled or at room temperature.

SERVES 4

Recipe credit: Terry Walters from Clean Food

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