Fowl Play Tempeh Salad

Try this vegan chicken salad at the Co-op on Saturday, June 19, 2010 from 11am - 1pm.

Fowl Play Tempeh Salad

from Veg For Life, a Farm Sanctuary Campaign

8 ounces tempeh (1/2 pound) (use soy or rice tempeh for gluten free version)
1 cup diced celery, or 1 cup grated carrot
½ cup Low-Fat Egg-Free Mayonnaise
¼ cup sliced scallions (optional)
3 to 4 Tablespoons minced, fresh parsley
¼ teaspoon poultry seasoning,
or ½ to 1 teaspoon curry powder, to taste (optional)
salt and ground black pepper, to taste

1. Steam the tempeh for 20 minutes. Let it cool until it can be comfortably handled. Cut the tempeh into ¼- inch cubes, and place it in a medium mixing bowl.
2. Add the remaining ingredients to the tempeh, and mix them together gently but thoroughly.
3. Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.

Tempeh: This cultured soy product sometimes includes other grains or beans and has more taste and zing than its tofu cousin. Tempeh works well in stir-fries and can be used as a substitute in nearly any recipe that calls for meat.