The Winner of The Food Matters Cookbook

November 5, 2010   1 Comment

The winner of The Food Matters Cookbook by Mark Bittman is Kristi N.!

Food Matters Cookbook Winner

Her favorite replacement for meat:

I use tempeh instead of meat and make a mock-style chicken curry salad that is so yummy.

That sounds delicious, Kristi! If you get a chance, please share your recipe with Snack Girl readers.

If you didn't win the cookbook - check it out here on Amazon:

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living

$35.00   $12.37 Buy on

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1 Comment:

Snack Girl~ Thanks so much.

I can't wait to get Mark's cookbook and try some of the recipes. Here is the recipe I use for the Curried Tempeh Salad. This is Vegan recipe, but you can use your favorite (and most healthy choice) of mayo if you want to reduce the fat/calories. Enjoy!

Curried Tempeh Salad


2 Packages (8 oz. each) Tempeh, diced into 1/4” cubes

3 Stalks Celery, chopped
1 Apple, diced (peeling is optional)
2 Tablespoons Raisins
1/3 Cup Coarsely Raw Pecans, chopped
2 Teaspoons Curry Powder
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Cayenne Pepper
1 Cup Eggless Mayonnaise, or to taste

1. Steam tempeh for 10 minutes in a steamer basket. Let cool completely.

2. Combine tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, and cayenne pepper in a large bowl and mix well.

3. Add mayonnaise, increasing or decreasing to moisten according to taste.

4. Refrigerate until ready to serve, at which point you might need to add more mayonnaise.


I love the Vegannaise brand of eggless mayonnaise. They have a low-fat version of it too.

Serves 6-8

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