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Tempeh and Shredded Vegetable Salad

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Tempeh and Shredded Vegetable Salad 01-JUL-01 p. 26

4 Servings—Egg-free

 

Tempeh has an almost meaty texture and a strong

flavor. The fried tempeh can be made ahead. It will

keep up to three days in the refrigerator.

Meal Plan: POP SOME FROZEN HORS D’OEUVRE–SIZE SPRING

ROLLS IN THE OVEN TO SERVE ON THE SIDE.

 

 

1 & #8260;4 cup soy sauce

2 cloves garlic, minced

2 slices fresh ginger

1 & #8260;2 lb. tempeh, cut into 1-inch squares

1 Tbs. vegetable oil

1 medium carrot, grated

1 medium cucumber, cut into thin strips

1 medium red bell pepper, cut into thin strips

1 romaine lettuce heart, cut into thin strips (about 4

cups)

1 & #8260;3 cup chopped cilantro

1 Tbs. sesame seeds

Dressing

 

1 & #8260;4 cup plain nonfat yogurt

 

2 Tbs. rice wine vinegar

 

2 Tbs. dark sesame oil

 

1 Tbs. fresh lime juice

 

1 Tbs. soy sauce

 

1 & #8260;2 tsp. sugar

 

1 & #8260;2 tsp. chile paste

 

1 small clove garlic, minced

 

 

1.In small skillet, combine soy sauce, 1 & #8260;4 cup

water, garlic and ginger. Add tempeh to skillet in

single layer. Bring liquid to a boil, reduce heat,

cover and simmer until liquid is absorbed, about 8

minutes. Transfer tempeh to plate; rinse and dry pan.

2.In same skillet, heat vegetable oil over medium-high

heat. Add tempeh back to pan and cook until browned,

about 2 minutes per side. Remove pan from heat.

3.In large bowl, combine, carrot, cucumber, bell

pepper, lettuce, cilantro and sesame seeds. Slice

tempeh into 1 & #8260;4-inch-thick squares, then add to

salad. Toss to mix.

4.Make dressing: In small bowl, combine all

ingredients. Pour dressing over salad and toss to

coat. Serve right away.

 

Adapted from The Best Vegetarian Recipes, by Martha

Rose Shulman (William Morrow, 2001).

 

PER Serving: 268 CAL; 14 G PROT; 16 TOTAL FAT (2 SAT.

FAT); 21 G CARB.; CHOL; 1131 MG SOD.; 2 FIBER

 

 

 

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

=====

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ParadeMark 12: 30,31

 

 

 

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