Modified from a recipe found in Vegetarian Times Complete Cookbook edited by the editors of the magazine Vegetarian Times.
Experiment with another soy food called tempeh, which is made from fermented soybeans pressed into a firm block that can be cut into pieces. The fermenting process increases the cancer-fighting activity of the isoflavones that are found in soy foods (also true for miso, fermented soybean paste commonly used for soup broth and hot drinks in Japan). Tempeh can be purchased pre-packaged at most natural food stores and now even many grocery stores. It can hang out quite a while in the back of your refrig in its original packaging (or freeze it), but this recipe will have you buying it more often.
The dressing is good enough to drink :-)
Serve this main dinner salad with corn on the cob, fresh fruit like watermelon, and some whole grain breads to sop up the dressing.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
E-mail or mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113