Tuesday, October 21, 2008

Tempeh "Chicken" Salad

Wow!  This recipe was dynamite and so was the throw together rice side dish!  The tempeh "chicken" was so moist and even started to look like diced chicken after it boiled, cooled, and got diced.  I love this method of cooking tempeh.

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  • 12 ounces tempeh, cubed
  • 2 tablespoons bell peppers, minced
  • 2 Tbsp dill pickle relish, minced
  • 2-3 scallions, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 mayonnaise
  • 1/4 cup plain greek yogurt
  • 1 tablespoon spicy mustard
  • 1 teaspoon lemon juice
  • salt & freshly ground black pepper

Place the cubed tempeh in a saucepan of boiling, salted water.

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Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.

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In a large bowl, combine the relish, pepper,  scallion and parsley.

Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.

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Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.

Here's the rice combo:

I had 2 cups pre-cooked and frozen brown rice in the freezer too.  I thawed this overnight, reheated in a glass bowl with 2 Tbsp water and 1/2 c leftover brussel sprouts for 3 minutes.  I then stirred in 1 Tbsp garam masala, 1 tsp tumeric, s&p, 1 handful of unsalted sunflower seeds and 4 Tbsp dried cranberries!  Yummerzs!

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