Repost of Tempeh Unchicken Sandwich Spread Attn: Erin

[Guest guest]

Hi Erin, Here's the recipe from the files where you grate the tempeh, in the

faux chicken it doesn't call for it.

Both are very good recipes. It just seems the firm tofu wouldn't work as well

in either recipe to me. Tempeh is chewy with a distinct flavor of it's own.

Donna

 

" Tempeh Unchicken Sandwich Spread "

 

8 oz. tempeh

2 Tblspn. mayo (I used veganaise)

3/4 cup chopped celery

2-3 green onions chopped (include tops)

2 Tblspn. relish

2 tsp. mustard (I used brown)

1 Tblspn. soy sauce

 

Steam tempeh for 20 minutes. When it cools, grate and mix it with

all other ingredients. Chill and serve as a sandwich spread or in a

lettuce wrap. Makes a nice cool summer dish.

 

 

 

cronzen <truepatriot wrote:

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