Tempeh Salad

Recipe

--------TEMPEH SALAD-------- 1 tb Olive oil

2 tb Tamari

1 tb Cider vinegar

2 ea Garlic cloves, chopped

1 ea Block tempeh, cubed

1 c Spiral pasta

1/4 c Red onion, sliced

1/4 c Celery, sliced diagonally

1/2 c Red bell pepper, sliced into

-- thin strips 1/2 c Green bell pepper, diced

1 tb Chopped parsley

----------DRESSING---------- 2 tb Olive oil

1 tb Cider vinegar

1/8 ts Oregano

1 ea Garlic clove, crushed

1 tb Tamari

SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993

Gingered Cabbage-Beet Salad

Recipe

1/2 c Red onion, diced

1/3 c Red wine vinegar

1/4 c Safflower oil

1/4 c Parsley, minced

1/4 c Crystallized ginger, minced

15 oz Pickled beets, drained &

-- diced 2 c Sweet red cherries, pitted

6 c Red cabbage, shredded

Parsley sprigs Combine all ingredients except parsley sprigs. Cover & refrigerate overnight or up to 2 days. Garnish with the parsley sprigs & serve.

Asparagus and Crabmeat Salad

Recipe

1 c Mayonnaise

1 tb Lemon juice - fresh

1 1/2 ts Tomato paste

1 1/2 ts Shallot - minced

1/2 ts Dijon mustard

1/4 ts Pepper

1 lb Asparagus - trimmed

8 oz Crabmeat - cooked

4 lg Boston lettuce leaves - or

-butter lettuce leaves Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991.