| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
High fiber, Hot weather, Lacto, Salads, W. puck |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Orange marmalade, low-sugar |
| 1 |
t |
Ginger, freshminced |
| 1 |
t |
Garlic, freshminced |
| 1/4 |
c |
Lemon juice, fresh |
| 1/4 |
c |
Vinegar, rice wine |
| 1/4 |
c |
Soy sauce, low sodium |
| 1/3 |
c |
Orange juice, fresh |
| 1/4 |
t |
Pepper, cayenneor to taste |
| 1 |
lb |
Tempeh, any variety |
| 4 |
c |
Greens, mixed salad such as |
|
|
curly endiveradicchio & |
|
|
leaf lettuce |
| 1 |
|
Carrot, coarsely grated |
| 1 |
c |
Mushrooms, thinly sliced |
| 1 |
c |
Oranges, cannedmandarin |
|
|
slicesdrained |
| 1/3 |
c |
Yogurt, nonfatplainto 1/2 c |
INSTRUCTIONS
Combine marinade ingredients in a shallow pan. Set aside. Cut tempeh
into strips about 2 inches long & 1/2 inch wide. Steam 20 minutes.
Drain well; add to marinade. Cover and refrigerate, basting tempeh
with marinade occasionally. In a large salad bowl, toss together
greens, carrot, mushrooms and orange slices. Strain marinade from
tempeh into a separate bowl. Toss tempeh with salad. Stir yogurt into
marinade, adding more for a creamier texture; taste for seasoning, the
toss with salad. Serves 6. Variation: For a lovely presentation,
garnish the perimeter of the serving dish with slices of cooked beets.
Per serving: 235 cal; 15g prot; 5g fat; 31g carb; 0.1mg chol; 428mg
sod; 6 g fiber. From Vegetarian Times Magazine 7/93 Page 30
"Low-fat Kitchen" by Mary Carroll Formatted to MM by J.Duckett1 (Kat)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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