||[Apr. 12th, 2008|12:19 am]
Brought to you by things that needed to be used in the fridge.
Tempeh salad sandwiches with an onion and baby green salad.
[I know there should be many pictures, but I didn't take them and am hoping it'll slide, since there haven't been too many posts lately.]
This is a very quick, light, and filling meal. Wanting to use some things that have been hanging out in the fridge waiting to go bad, I modified a tempeh "chicken" salad recipe from the PPK to suit my needs, and put together a simple salad. I recommend putting it on a larger bun than a hot dog one. Hard to hold. Otherwise, delicious.
Tempeh "chicken" salad:
highly modified recipe originally here
1/2 c veganaise
1 pkg (8 oz) tempeh
1/4 c chopped onion (I used purple)
1/4 c chopped roasted almonds
1 T dried parsley
black pepper and salt to taste
bit of coriander, cumin, and garlic powder
- Cut the tempeh into bite sizes (I'd say 1in is a bit big) and boil for about fifteen minutes, then drain.
- Let the tempeh cool a bit, then add all the ingredients together and mix well.
- I think it's best when cold, or at least not hot. Put it in the fridge for a bit.
- Really delicious as a sandwich- I just toasted hot dog buns in a skillet and added a bit of lettuce.
For the salad:
I just sauteed a quarter of an onion with a clove of garlic in olive oil until soft, then added about 1/4 c red wine and let it simmer out until there was only a teaspoon or so of liquid. Then I poured the onions over some pre-bagged baby greens mix. Sooo good.