Curried Chickenless Salad
March 7, 2007 at 11:06 am | In recipe |
adapted from Vegan Planet:
one 8-ounce five grain tempeh, poached and cooled [cover tempeh with water, bring to simmer in saucepan, let simmer for ten minutes, drain. this process makes tempeh easier to digest.]
2 T roasted bell pepper, minced
1/4 cup raisins
2 T chopped hazelnuts
1/2 T dried parsley
1/2 cup soy mayo
1 generous T sweet pickle relish
2 t curry powder
1 t lemon juice
1/2 t agave nectar
salt and pepper, if desired
finely chop tempeh, place in large bowl.
add all other ingredients in a separate bowl, mix well, add to chopped tempeh, mix again, place in fridge for at least half an hour before serving.
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