Curried Tempeh Salad

6 11 2010

I’m creating a menu. One day, hopefully within the next five years, I intend on opening a vegetarian diner on Cape Cod. Jinxed it. Anyways. This is going on the menu. Stuffed in pita bread with some romaine. Curried salads are scrumptuous. But really, cover an infant in curry and I’ll be tempted. This curry tempeh salad is really a perfect recipe though. Its got a sweetness, as well as a crunch thanks to raisins and almonds.

So now’s the time. Do you appreciate loaded sexy breakfasts, seitan sandwiches, craft beers, vegan shakes, meatless comfort food? Do you find that you have too much money just hanging around? Or are you willing to go to great lengths, depraved and terrible lengths to acquire cash? Tired of donating to thankless charities such as the church. Please donate now to my restaurant start-up fund. I’ll name a menu item after you. Hell, I’ll name the restaurant after you. Do your part people.

Curried Tempeh Salad
Adapted from Vegan Planet

1 12-oz package tempeh, poached, cooled, and chopped (poaching tempeh mellows out the flavor and increases its digestibility. Place the tempeh in a saucepan with water to cover and bring to a simmer for 10 minutes, then pat dry)
1 celery rib, minced
2 scallions, minced
2 tbs. seeded & minced bell pepper
1/4 cup golden raisins
2 tbs. slivered almonds
1 tb. minced fresh parsley
1 cup soy mayonnaise
1 tb. sweet pickle relish
2 tsps. curry powder
1 tsp. lemon juice
1/2 tsp. sugar
Salt and freshly ground pepper

Combine everything in a large bowl and mix it up! cover and refridgerate for 30 minutes to let it cool and allow for flavors to blend.




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