The Raw Cooked Vegan

Tuesday, August 17, 2010

Tempeh Curry Salad



This is one of those vegan dishes that I tried at a health food store deli. I pretty much guessed what was in it and went to work in my kitchen. I experimented with the spices several times and have the curry sauce down to perfection! To tell you the truth, the sauce is so good, I've been wanting to try it with other things, like maybe in a potato salad with green onions....hmmm.

TEMPEH CURRY SALAD
1  8oz block of flax tempeh
1 tsp olive oil
2 small crisp, sweet apples, chopped
1 cup walnuts (or other nuts of choice), chopped
1 red pepper, chopped
1/4 cup celery, diced small
1 cup cooked squash, like butternut, buttercup or kabocha, diced
1 cup dark organic raisins, rinsed in warm water to plump

Perfect Curry Sauce
2/3 cup Vegenaise
2 tsp white balsamic vinegar
1 tsp garam masala spice
1/2 tsp sea salt
1 1/2 tsp ground turmeric
1/2 tsp curry powder
1 TBS maple syrup or agave*

Cut tempeh into cubes. Heat olive oil in skillet over medium heat and saute tempeh cubes until slightly browned, but not dried out (about 5 minutes). Remove from heat and set aside to cool. In a small bowl, combine the curry sauce ingredients and stir until smooth.

In a large serving bowl, combine tempeh, apples, squash, red pepper, walnuts, celery and raisins. Pour all of curry sauce over and toss gently until thoroughly mixed. Chill.

*I used to use agave syrup for many things, but the controversy over it convinced me to use an alternate sweetener. The fructose content of agave is even higher than the dreaded high fructose corn syrup (which I avoid like the plague).

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