Curried Chickenless Salad
Yikes, there's been some neglect of this blog in the past little while. Not so much cooking going on Chez EK during that time. I was traveling. Changing gyms. You know how it go.So here's a recipe that BJL passed along some weeks ago. I just got around to making it, and it's fabulous. It's a vegan curry sandwich stuffing made with tempeh. For those new to tempeh, it's pronounced "tem-pay" and is derived from our good friend the soybean. Its flavor is a bit nutty, but like tofu, it tends to take on the flavor of whatever is dominant in the dish. A 4oz serving of tempeh has 14g soy protien, 230 calories, 8g fat, 16g carbs, and 12g fiber. Here's the recipe:
Curried Chickenless Salad Sandwiches
One 12 oz package of tempeh (poached- see below) and cooled
1 celery rib, minced
2 scallions, minced
2 tbsp seeded and minced red bell pepper
1/4 cup golden raisins
2 tbsp slivered almonds
2 tbsp minced fresh parsley
1/4 cup soy mayonnaise
1 tbsp sweet pickle relish
2 tsp curry powder
1 tsp fresh lemon juice
1/2 tsp sugar
salt and freshly ground pepper
Shredded romaine lettuce
2 large or 4 small pita breads, cut in half
1. grate or finely chop the tempeh and place in a large bowl. Add the celery, scallions, bell pepper, raisins, almonds, and parsley. Stir in the soy mayonnaise, relish, curry powder, lemon juice, sugar, and salt and pepper to taste. Mix until thoroughly combined. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
2. To assemble, stuff a small amount of shredded lettuce into each pita half. Spoon the tempeh mixture into each half, dividing it evenly among the halves. Tuck a little more lettuce into each sandwich, if desired and serve.
posted by ek at 3:55 PM
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