I had my first cooking adventure with tempeh tonight, based on this recipe for “chic chick salad.”
I started by cubing the tempeh. Unlike with tofu, there is no pressing required.
Next, I was supposed to steam it. But the amateur cooks that we are, we don’t have a steamer basket. Dave suggested improvising with the top of the rice cooker.
It turned out to be a pretty brilliant suggestion. I later used it again to steam the broccoli.
Once the steaming was complete, I stirred the tempeh into the mix of apples, carrots, dried cranberries, onions, and almonds. Then, I added the veganaise/vinegar/berry preserve/lemon juice dressing.
I placed the mixture on a bed of lettuce, steamed broccoli, and baby beets. The dressing in particular made this dinner delicious. I also really loved the apple/cranberry/tempeh combo.
After dinner, I made our lunches for tomorrow. The tempeh salad will get another chance to shine then.
Looking forward to these “chicken salad” sandwiches!