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  •  Congrats! Here's your tempeh recipe... (17+ / 0-)

    hope you enjoy!

    TUNA SALAD SANDWICH (kinda)
    Okay, this is the recipe that did it for me. I have a very real history with Tuna Salad and in fact had a Tuna Salad Sandwich for lunch for the entire 4 years of high school! I no longer eat fish but feel eminently qualified to critique this recipe. It is very good and I did not miss the fish at all and it seems that Eco-Veg Gal in the review above agreed with me.

    1 8-ounce package of tempeh

    1 red onion, minced

    1/4 cup umeboshi vinegar
 (I used rice-wine vinegar)
    1 celery stalk, chopped

    1/2 carrot, chopped

    1/2 cup fresh or frozen and thawed corn kernels

    1/3 cup fresh or frozen and thawed peas

    1/2 small cucumber, chopped (peel only if the cucumber is not organic)

    1/4 cup chopped kosher dill pickles

    1 tablespoon Veganaise

    1/2 tablespoon Dijon or stone-ground mustard

    1 tablespoon fresh lemon juice

    2 tablespoons chopped fresh dill

    1 tablespoon drained capers

    2 tablespoons chopped fresh parsley



    STEPS
    Bring water to a boil in a pot fitted with a steamer basket.

    Cut the tempeh in half, and place in the steamer basket.

    Steam for 20 minutes.

    Set aside to cool.

    Bring a small saucepan of water to a boil.  

    Add the onion, and boil for 10 to 15 seconds (if you dig raw onion, you can skip this step)

    Use a strainer or slotted spoon to transfer the onion to a mixing bowl.

    Keep the water boiling in the pot on the stove.

    Add the vinegar to the onions, stir well, and set aside to marinate for 30 minutes.

    While the onion marinates, blanch the celery, carrots, corn, and peas in the reserved boiling water for 10 seconds each, scooping them into a mixing bowl as each vegetable is done.  

    Set aside to cool.

    Drain the marinate onions through a sieve, and rinse quickly under running water.

    Squeeze the excess liquid from the onions, and add to the bowl with the vegetables.

    Cut the cooled tempeh into small cubes, and add to the bowl along with the cucumber, pickles, Veganaise, mustard, lemon juice, and dill.
    Stir well to combine.

    Serve topped with capers and parsley.

    Note: This is Alicia's recipe but I have to tell the truth as I tweaked it a bit and did not blanch any of the veggies just used them fresh as I like a crunchy salad. I did marinate the onions in the vinegar and that was perfect in cutting the raw onion taste. I serve mine in a whole wheat pita and it's yummy.

    Macca's Meatless Monday

    by VL Baker on Mon Jun 11, 2012 at 10:48:53 AM PDT

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