3 From The New Soy Cookbook

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Quinoa Salad w/ Tempeh Adobo Nuggets & Lime Shoyu Vinaigre

Lime Shoyu Vinaigrette

Tempeh Adobo

 

* Exported from MasterCook Mac *

 

Lime Shoyu Vinaigrette

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Oriental Salad Dressings

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup fresh lime juice

1/4 cup olive oil

2 tablespoons soy sauce

2 teaspoons dijon mustard

 

1. Put all ingredients in a small jar and shake well. Use immediately

or refrigerate for up to 5 days. Bring to room temperature and shake

well before using.

 

Makes 3/4 cup.

 

 

 

 

 

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Per serving: 526 Calories; 55g Fat (90% calories from fat); 3g

Protein; 11g Carbohydrate; 0mg Cholesterol; 2183mg Sodium

Food Exchanges: 1 Vegetable; 1/2 Fruit; 11 Fat

 

 

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* Exported from MasterCook Mac *

 

Quinoa Salad w/ Tempeh Adobo Nuggets & Lime Shoyu Vinaigre

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Grains & Cereals Salads

TVP, Seitan, Tempeh Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups quinoa

1 1/2 cups fresh or frozen corn kernels -- defrosted

Tempeh Adobo Nuggets -- see recipe

1 cup red bell pepper -- finely diced

1/2 cup red onion -- finely diced

1/2 cup cilantro, tightly packed -- minced

1 jalapeno pepper, seeded -- finely diced

1/4 cup Lime-Shoyu Vinaigrette -- see recipe

2 tablespoons fresh lime juice

radicchio -- for garnish

 

1. In a large saucepan, bring 3 quarts of water to a rolling boil.

Meanwhile, swish the quinoa vigorously in a large bowl of warm water.

Drain through a fine-mesh strainer. Repeat this process until the

rinsing water remains just about clear. Drain.

 

2. Add the quinoa to the boiling water and cook over high heat until

almost done, 11 to 12 minutes. Add the corn and cook until the quinoa

is tender but still crunchy, about 1 minute more. Using a large,

fine-mesh strainer, drain thoroughly, bouncing the strainer up and

down to release excess water. Transfer to a large bowl and stir from

time to time to accelerate cooling.

 

3. When the quinoa stops giving off steam, toss in the tempeh

nuggets, red bell pepper, onion, cilantro, jalapeno, and enough

vinaigrette to coat the ingredients lightly. Add the lime juice to

taste, is desired. Serve warm or at room temperature on a bed of

radicchio.

 

NOTE: " Quinoa is a protein-rich, quick-cooking grain from the Andes.

It must be rinsed well to remove any residual saponin - a natural,

bitter coating. Quinoa is available in natural-food stores and some

supermarkets. "

 

 

 

 

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Per serving (excluding unknown items): 324 Calories; 4g Fat (11%

calories from fat); 12g Protein; 64g Carbohydrate; 0mg Cholesterol;

25mg Sodium

Food Exchanges: 4 Starch/Bread; 1 Vegetable; 1 Fat

 

 

Nutr. Assoc. : 0 2873 0 0 0 383 3782 0 0 0

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* Exported from MasterCook Mac *

 

Tempeh Adobo

 

Recipe By : The New Soy Cookbook, Lorna Sass

Serving Size : 2 Preparation Time :0:00

Categories : TVP, Seitan, Tempeh Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 ounces tempeh, preferably mixed grain

3 tablespoons fresh lime juice

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon mild chili powder

2 large garlic cloves -- minced

1 1/2 teaspoons oregano

1 teaspoon cumin

1 teaspoon chipotle in adobo, pureed

 

1. Cut the tempeh into 3 equal pieces crosswise. Cut each pieces in

half horizontally to create a total of 6 thin slabs.

 

2. Spoon the remaining ingredients into a 1-quart zip-loc bag or

lidded container. Mix well. Add the tempeh, seal, and shake gently to

coat the pieces. Marinate at room temperature for 1 hour or

refrigerate overnight, shaking gently from time to time.

 

3. Gently transfer the tempeh to a large nonstick skillet. Set over

high heat until the tempeh sizzles. Cover, reduce the heat to low,

and cook for 3 minutes. Flip the tempeh over, cover, and cook an

additional 3 minutes. Uncover and saute over medium-high heat,

flipping the tempeh as needed, until the slabs are browned and crusty

on both sides.

 

Serves 2 or 3.

 

TEMPEH ADOBO NUGGETS:

 

Cut the browned tempeh into 1/4-inch dice. Eight ounces of tempeh

yields about 2 1/4 cups nuggets.

 

 

 

 

 

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Per serving (excluding unknown items): 159 Calories; 15g Fat (77%

calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol;

1069mg Sodium

Food Exchanges: 1/2 Vegetable; 3 Fat

 

 

Nutr. Assoc. : 0 0 0 0 2614 0 0 0 0

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