Bron faux chicken sandwich that's tasty Jenni

[Guest guest]

the faux chicken is very chewy since you grate the tempeh so not sure it would

work in my recipe. Did you read the recipe jenni, what do you think? Donna

 

Jenni Billings <jenni wrote: I make a tofu salad with the

frozen and thawed, and steamed tofu... I

let it cool then make the salad... I'll post later today.. it is

awesome!

 

=)

jenni

 

> Hugs,

> Bron

>

>

> On 1/6/06, purplepassion wrote:

> >

> >

> > " Faux Chicken Salad "

> >

> > 1 lb. tempeh

> > 3 Tblspn. plus 1/2 tsp. fresh lemon juice

> > 4 scallions, thinly sliced

> > 2 large celery ribs, chopped

> > 1/2 to 3/4 cups mayo of your choice

> > 1 tsp. Old Bay seasoning (I found it in the market in spice area)

> > Fresh lemon juice

> > Sea salt & freshly milled black pepper

> >

> > Place tempeh in a medium saucepan with 4 cups cold water and 3

> tablespoons

> > of

> > the lemon juice. Bring to boil, reduce the heat to low, cover and

> simmer

> > for 20

> > mins. or until the tempeh is somewhat swelled. Drain and let cool.

> > Place the tempeh, scallions, celery, mayo and Old Bay seasoning

> in a bowl

> > and

> > gently mix together. Season to taste with salt and pepper and the

> > remaining 1/2

> > tsp. lemon juice. Refrigerate and serve cold.

> >

> > Note* I steamed my tempeh and added 1/2 the lemon juice to water in

> > steamer and

> > the other 1/2 of the lemon juice to the mix. When you steam the

> tempeh it

> > swells up also. I also added a few chopped walnuts to the mix and

> they

> > gave it

> > a nice crunch.

> >

> >

> >

> > " I guarantee you; this place

> > will blow your mind. "

> >

> > Source: Psychedelic Shack

> > Norman Whitfield

> >

> >

> > Photos

> > Ring in the New Year with Photo Calendars. Add photos, events,

> holidays,

> > whatever.

> >

> >

[Guest guest]

I like to experiment in the kitchen also. I will try the freeze and drain toft

and add some apple and chopped nuts.

Donna

Jenni Billings <jenni wrote:

see. I think it would be different than your recipe, but quite

possible delish on it's own.

 

same with a seitan type of thing.. you could use seitan in there, and

it would be nice..

 

=)

you could also try some beans.. maybe cannellini or garbanzo... all

would result in a different dish, but , in my opinion (and my mouth!)

they'd all be good on a sandwich, in a tortilla or on a bed of lettuce..

 

ooh, and chunks of apple might be nice in there too! =)

 

=)

jenni

 

On Jan 7, 2006, at 9:17 AM, purplepassion wrote:

 

> the faux chicken is very chewy since you grate the tempeh so not

> sure it would work in my recipe. Did you read the recipe jenni,

> what do you think? Donna

>

> Jenni Billings <jenni wrote: I make a tofu

> salad with the frozen and thawed, and steamed tofu... I

> let it cool then make the salad... I'll post later today.. it is

> awesome!

>

> =)

> jenni

>

> > Hugs,

> > Bron

> >

> >

> > On 1/6/06, purplepassion wrote:

> > >

> > >

> > > " Faux Chicken Salad "

> > >

> > > 1 lb. tempeh

> > > 3 Tblspn. plus 1/2 tsp. fresh lemon juice

> > > 4 scallions, thinly sliced

> > > 2 large celery ribs, chopped

> > > 1/2 to 3/4 cups mayo of your choice

> > > 1 tsp. Old Bay seasoning (I found it in the market in spice area)

> > > Fresh lemon juice

> > > Sea salt & freshly milled black pepper

> > >

> > > Place tempeh in a medium saucepan with 4 cups cold water and 3

> > tablespoons

> > > of

> > > the lemon juice. Bring to boil, reduce the heat to low, cover and

> > simmer

> > > for 20

> > > mins. or until the tempeh is somewhat swelled. Drain and let cool.

> > > Place the tempeh, scallions, celery, mayo and Old Bay seasoning

> > in a bowl

> > > and

> > > gently mix together. Season to taste with salt and pepper and the

> > > remaining 1/2

> > > tsp. lemon juice. Refrigerate and serve cold.

> > >

> > > Note* I steamed my tempeh and added 1/2 the lemon juice to

> water in

> > > steamer and

> > > the other 1/2 of the lemon juice to the mix. When you steam the

> > tempeh it

> > > swells up also. I also added a few chopped walnuts to the mix and

> > they

> > > gave it

> > > a nice crunch.

> > >

 

 

[Guest guest]

At what step do you grate the tempeh? I don't see it in the recipe.

 

Thanks,

-Erin

 

 

, purplepassion <thelilacflower>

wrote:

>

> the faux chicken is very chewy since you grate the tempeh so not sure it would

work in

my recipe. Did you read the recipe jenni, what do you think? Donna

>

> Jenni Billings <jenni@b...> wrote: I make a tofu salad with the frozen and

thawed, and

steamed tofu... I

> let it cool then make the salad... I'll post later today.. it is

> awesome!

>

> =)

> jenni

>

> > Hugs,

> > Bron

> >

> >

> > On 1/6/06, purplepassion wrote:

> > >

> > >

> > > " Faux Chicken Salad "

> > >

> > > 1 lb. tempeh

> > > 3 Tblspn. plus 1/2 tsp. fresh lemon juice

> > > 4 scallions, thinly sliced

> > > 2 large celery ribs, chopped

> > > 1/2 to 3/4 cups mayo of your choice

> > > 1 tsp. Old Bay seasoning (I found it in the market in spice area)

> > > Fresh lemon juice

> > > Sea salt & freshly milled black pepper

> > >

> > > Place tempeh in a medium saucepan with 4 cups cold water and 3

> > tablespoons

> > > of

> > > the lemon juice. Bring to boil, reduce the heat to low, cover and

> > simmer

> > > for 20

> > > mins. or until the tempeh is somewhat swelled. Drain and let cool.

> > > Place the tempeh, scallions, celery, mayo and Old Bay seasoning

> > in a bowl

> > > and

> > > gently mix together. Season to taste with salt and pepper and the

> > > remaining 1/2

> > > tsp. lemon juice. Refrigerate and serve cold.

> > >

> > > Note* I steamed my tempeh and added 1/2 the lemon juice to water in

> > > steamer and

> > > the other 1/2 of the lemon juice to the mix. When you steam the

> > tempeh it

> > > swells up also. I also added a few chopped walnuts to the mix and

> > they

> > > gave it

> > > a nice crunch.

> > >

> > >

> > >

> > > " I guarantee you; this place

> > > will blow your mind. "

> > >

> > > Source: Psychedelic Shack

> > > Norman Whitfield