I’m filling up the refrigerator with some good salads this week. On Tuesday morning, I made two. The first is a Tempeh Salad, adapted from How It All Vegan:
1 package tempeh, cubed
1/2 C Vegenaise
2 stalks celery hearts, diced
1 medium dill pickle, diced (I like Clausen brand)
1/2 medium onion, diced
2 tbsp fresh parsley (use 1 tsp dried if you don't have fresh)
2 tsp mustard
2 tsp Braggs or soy sauce
1 garlic clove, minced
In a skillet, steam the tempeh for about 15 minutes on medium heat. I added a few slices of lemon to it as well. This helps not only to cook the tempeh but also to remove some of the bitter taste it can have. I don’t taste it but some people do (like Jim). Remove from heat to cool. In a large bowl, combine remaining ingredients, then add the tempeh & toss lightly. Serve alone, on a bed of greens, or as a sandwich filling. Jim really enjoyed the tempeh prepared this way. We’re amazed and how much it looks and tastes like chicken salad.
The second was an adaptation of the Rice and Bean Salad from Feb. 16. Instead of rice, I used cooked pearl barley instead. The wonderful thing about barley is that 1/4 C raw (which expands to about 1/2 C cooked) has 8 grams of fiber! According to one web site, it has 50% more fiber & 50% less fat than oatmeal. So this whole food salad not only tastes wonderful but is very healthy, too.
That’s the barley salad on the left and some of the Tempeh salad (for my lunch) on the right.
For lunch before I went to work yesterday, I made a sandwich with the chickpea spread, lettuce, & avocado and a side of the barley salad.
Years ago, a very good friend gave me the book Wraps: Easy Recipes for Handheld Meals by Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock. The recipes are wonderful but they are not vegan. So now we’re trying to “veganize” them.
One favorite is the p b & g. It’s so good and comes together really well without the dairy or honey. This recipe serves 2.
peanut butter (we like Parker's Natural--sold both at Hollywood & Whole Foods in the refrigerated organic/vegan section)
2 10 inch flour tortillas (we like Mission)
1 sliced organic banana (cut about 1/4 inch thick)
1 C granola (we use our homemade, of course)
1/4 vanilla yogurt (we use So Delicious made with coconut milk from Whole Foods)
2 tsp agave nectar
Spread the peanut butter on warmed tortillas. Combine the rest of the ingredients in a small bowl then spoon the filling into each tortilla. Wrap and enjoy this delicious breakfast!
Finally, a good friend of mine stopped by for tea this morning. Since I know he loves apricots, I made this Apricot-Almond Loaf from Vive Le Vegan:
1/2 C ground oats
1/2 C sugar
1/3 C + 1/4 C toasted almond slivers (reserve the 1/4 C for garnish)
1 1/2 C flour
1 1/2 tsp baking powder
1 tsp baking soda
1/8 tsp ground nutmeg
1/4 tsp sea salt
1 C soy or rice milk
1 tbsp ground flaxseed meal
1/2 C applesauce
1/3-1/2 C dried apricots, chopped
1 tsp pure vanilla extract
1/2 tsp almond extract
2 1/2 tbsp oil (I used vegetable)
Preheat oven to 350 degrees & lightly oil bread pan. In a large mixing bowl, combine oats, sugar, 1/3 C almonds, nutmeg, & salt, then sift in flour, baking powder & baking soda. In a small bowl, combine milk with flaxseed meal & stir to combine. Add applesauce, apricots, extracts, & oil then mix well. Add wet mixture to dry then stir until just mixed. Pour into bread pan then sprinkle remaining 1/4 C almonds on top down the center. Bake for 40-45 minutes or until golden brown & toothpick inserted comes out clean. Cool before serving.
Since his birthday is Sunday, I let him take the rest of it home!