| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Appetizers, Vegetarian |
4 |
Servings |
INGREDIENTS
|
|
——–TEMPEH SALAD——– |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Tamari |
| 1 |
tb |
Cider vinegar |
| 2 |
|
Garlic cloves, chopped |
| 1 |
|
Block tempeh, cubed |
| 1 |
c |
Spiral pasta |
| 1/4 |
c |
Red onion, sliced |
| 1/4 |
c |
Celery, sliced diagonally |
| 1/2 |
c |
Red bell pepper, sliced into thin strips |
| 1/2 |
c |
Green bell pepper, diced |
| 1 |
tb |
Chopped parsley ——–DRESSING———- |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Cider vinegar |
| 1/8 |
ts |
Oregano |
| 1 |
|
Garlic clove, crushed |
| 1 |
tb |
Tamari |
INSTRUCTIONS
SALAD: Mix together the first four ingredients. Add tempeh & marinate for
at least for 1 hour. Heat olive oil & half the tamari in skillet. Add
tempeh & fry till crispy & brown on the outside. Cook pasta till al dente.
Toss with remaining ingredients & temeph & set aside.
DRESSING: Whisk together ingredients & chill. Add to the tempeh &
vegetable mix. Toss & serve.
Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian
Food Fair, September, 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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