from a recipe found in Vegetarian Times Complete Cookbook edited
by the editors of the magazine Vegetarian Times.
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.
dressing is good enough to drink :-)
Tbsp. peach butter (could also use orange marmalade,
mango butter, grape jelly - whatever is in your refrig)
teaspoon freshly grated/diced gingerroot
clove garlic, minced
cup fresh lemon juice (I used bottled lemon juice
already in my refrig although I don't doubt that fresh tastes
cup balsamic vinegar (could also use delicately
flavored rice vinegar)
cup soy sauce
cup orange juice
teaspoon cayenne pepper (more or less to your
all these ingredients in a 1 quart sized zip lock bag.
ounces - I purchase White Wave tempeh and especially like the
variety that has added sea veggies.
8 ounces of tempeh for 20 minutes. I cut the block of tempeh
in half to fit into a steamer basket placed into a medium saucepan.
steaming, drain well, and cut the tempeh into 10-12 pieces approximately
1/2 inch by 2 inches each.
carefully into the bag of marinade, place the bag in the refrig
for at least 2 hours. Overnight is ok. Turn over at least once
to thoroughly marinate both sides.
a green salad with your choice of a variety of fresh greens,
and added goodies. I added baby spinach, broccoli sprouts, cut
up cukes, shredded red cabbage, fresh snap peas cut into thirds,
and a drained 12 ounce can of mandarin oranges (pineapple
chunks would also be delicious) to a mix of organic baby
the tempeh from the marinade and toss into the salad along with
some of the dressing (recipe follows).
~1/2 cup of plain unflavored low-fat yogurt to the drained marinade
(I use yogurt by Stonyfield Farm).
together by hand or put into a blender and blend on low speed
to smooth out the ginger and garlic chunks if desired. (Special
Note: do not do this with any marinade that was used with uncooked
meat of any kind.)
really mean it that this dressing is good enough to drink -
yum yum! Maybe you will think I have strange tastes :-)
this main dinner salad with corn on the cob, fresh fruit like
watermelon, and some whole grain breads to sop up the dressing.