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Christian Vegetarian Association Presents:
Take Heart!

Tempeh "Chicken" Salad
(http://www.recipezaar.com)
 

Makes 4 sandwiches (change servings and units)

Ingredients

12 ounces tempeh, cubed

1 stalk celery, minced

2 tablespoons red bell peppers, minced

1 large dill pickles, minced

2-3 scallions, minced

1 tablespoon fresh parsley, chopped

1/2 cup soy mayonnaise (more or less to taste)

1 tablespoon yellow mustard (spicy golden brown is nice too)

1 teaspoon lemon juice

salt & freshly ground black pepper

Directions

- Place the cubed tempeh in a saucepan of boiling, salted water.

- Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.

- I usually toss it in the fridge.

- In a large bowl, combine the celery, pepper, pickle, scallion and parsley.

- Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine

too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.

- Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.

- This will keep covered in the fridge for 2-3 days.

- This salad goes great on wheat toast, in a pita pocket, or in a lavish wrap.

Joel Freedman, of Canandaigua, chairs the public education committee of Animal Rights Advocates of Upstate New York.Joel Freedman, of Canandaigua, chairs the public education committee of Animal Rights Advocates of Upstate New York.

Your question and comments are welcome

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