The Winner of The Food Matters Cookbook

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

Ingredients

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
Directions

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.

Notes

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

Serves 6-8

Christy N