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Christian Vegetarian Association Presents:
Take Heart!
Marinated Tempeh Pasta Salad with Fresh Vegetables

8 ounces angel hair pasta
1/2 cup carrots, cut into 1 1/2 inch strips
1/2 cup green onions, cut into 1 1/2 inch strips, cut in half lengthwise
1/2 cup pea pods, cut into strips lengthwise
1 Tbsp. water
1/2 cup seedless sliced cucumber, cut in half
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 package (8 oz) Lightlife® Organic Soy Tempeh, cut into 48 pieces
1/4 cup orange juice
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
1 Tbsp. freshly grated ginger
1 Tbsp. toasted sesame oil

In Dutch oven bring 4 to 6 quarts of water to a boil. Add angel hair pasta to the boiling water; stir gently. Return to a boil. For "al dente" pasta, boil uncovered, stirring occasionally, for 4 minutes. Remove from heat; drain well. Keep warm.
In 1-cup sized measuring cup combine all marinade ingredients. In medium bowl, place tempeh; pour marinade over and mix to coat tempeh with marinade. Let marinate 15 minutes.
Remove tempeh from marinade; reserve marinade.
In 10-inch nonstick skillet place 1 tablespoon of sesame oil. Place tempeh in skillet and cook over medium heat for 2 minutes. Turn pieces over and continue cooking until golden brown (1-2 mins.). Remove from pan; keep warm.
In same skillet add carrots, green onions, pea pods and 1 tablespoon of water. Cook covered, over medium heat, stirring occasionally, 2 minutes. Add reserved marinade and continue cooking for 1 minute.
In large bowl place angel hair pasta, tempeh, cucumber, vegetables, 2 tablespoons of orange juice and 2 tablespoons of soy sauce. Mix well. Refrigerate leftovers.

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