Friday, November 9, 2012

Tempeh Grapple Salad

1/2 c thick Cashew Cream*
1 t honey
1 clove garlic grated
1 T lemon juice
1.5 T poppy seeds

1 package tempeh
1 apple, very small dice
1 celery stalk, small dice
1 heaping T shallots, minced
handful of grapes, cut in half

for the Tempeh.
3/4 c water or oil
2 T soysauce or tamari
2 T balsamic vinegar
2 cloves garlic, minced or grated
1 T minced onion

I like to season and steam my tempeh before using it. It has a great nutty, mushroomy flavor on its own, and you can enhance these savory flavors by following these simple steps. To save on fat I used water instead of oil in this marinade. You could do either. Whisk the ingredients together & bake the tempeh in this marinade at 350 for 15-20minutes. Turn it a few times while its cookin. Allow to cool before chopping & mixing into the salad.

Whisk the dressing ingredients together in a small bowl. Then combine the salad ingredients in a medium bowl. Gently stir the dressing into the salad ingredients until they coated. Enjoy this salad on a bed of greens, on bread, crackers, or on its own. This is a serious crowd pleaser! It'd be a great item for a picnic or potluck. Enjoy!

*I use cashew creme as a base quite often. Here it is being used as a thick, smooth & creamy substitute for mayonaise. Use the recipe for cashew milk, but use significantly less water. 1 part water + 1 part cashew in a high speed blender = thick cashew creme.

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