Tempeh (not chicken!) Salad Sandwich

[Guest guest]

At the Taste of Health (a vegetarian conference) in Seattle 18 months

ago, at a demonstration by Jennifer Raymond, I had a small taste of

this salad and thought it was great. But sometimes I find I like a

small taste, yet when I attempt an entire serving, I no longer care

for it.

 

Well, we just had this salad for lunch on pita bread, and it was

wonderful! What was special was the taste and texture of the tempeh;

the rest of the ingredients are just standard " anything salad "

sandwich fare. You could certainly use your favorite salad

ingredients with great success.

 

Of course, this salad can be served in any number of ways, not just

in a sandwich. It would be dynamite stuffed in a tomato or avocado

half. Or how about in a pineapple? Yum.

 

I've had tempeh in the freezer so I could make this salad for months,

but I was timid of preparing it for the first time. Turns out it's

simple. And it doesn't really " grate " ; it really just crumbles.

Although I did find that rolling it around on a grater sped up the

crumbling process. I've also had some tempeh dishes I didn't care

for. Now I know it was only the seasonings I didn't like, and not the

tempeh. I know I'm going to venture into other tempeh recipes now.

 

Do you have any favorite tempeh recipes to share?

 

Ellen C.

 

* Exported from MasterCook Mac *

 

 

Tempeh Salad Sandwich

 

Recipe By : The Peaceful Palate, Jennifer Raymond p44

Serving Size : 6 Preparation Time :0:00

Categories : Sandwiches & Wraps Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces tempeh

3 tablespoons Nayonaise

- or nonfat mayonnaise

2 teaspoons prepared mustard

2 green onions -- chopped

- including green tops

1 stalk celery -- diced

1 tablespoon pickle relish

1/4 teaspoon salt

---

12 slices whole wheat bread

6 lettuce leaves

6 slices tomato

 

Steam the tempeh over boiling water for 20 minutes. Cool.

 

Grate the cooled tempeh and mix it with the Nayonaise, mustard,

onions, celery, pickle relish, and salt. Cover and chill if time

allows.

 

Serve on whole wheat bread with lettuce and sliced tomatoes.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 336 Calories; 7g Fat (17% calories from fat); 17g

Protein; 57g Carbohydrate; 0mg Cholesterol; 690mg Sodium

Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 2 Vegetable; 1 Fat

 

NOTES : " Tempeh is a soyfood that you'll find in the deli case of

your natural food store. It is high in protein ad fiber, and has a

more substantial texture than tofu. People who are unaware of my

vegetarian tendencies have often mistaken this spread for chicken

salad (heaven forbid!). "

 

Nutr. Assoc. : 0 4238 0 0 0 0 0 0 0 0 0 0 0

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