Autumn Tempeh Salad

From Newark Natural Foods

I have officially given up on trying to find good tempeh in NYC. So, I decided to go back to an old favorite from Newark, DE and make my own dish. This dish is tangy and savory. The tempeh adds a great nutty flavor and the celery gives the salad a fresh crunch. I used liquid aminos instead of soy sauce and omitted the things I didn’t have on hand (fresh parsley, sage). Still turned out great! This really is my favorite time of the year- more reasons to make interesting squash dishes!

Ingredients:

  • 1 butternut squash ( or any other winter squash) cut into 1 inch cubes
  • 1 package (8 ounces) tempeh
  • 2 Tbsp sesame or olive oil
  • 2 celery stalks, diced
  • 1 small size red onion, finely diced
  • 3-4 Tbsp tamari soy sauce ( or more as needed)
  • 1/4 cup chopped fresh parsley
  • 2-3 Tbsp raisins or any dried fruit
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Freshly ground pepper, to taste

Directions:

  1. Steam or roast squash until tender. It is done when a fork can easily pierce it, but should not be so soft that it’s falling aaprt. Transfer to a bowl to cool.
  2. While squash is cooling, cut tempeh into 1/2 inch cubes and steam for 10-12 minutes, until its nutty aroma fills the air and it turns a lighter color. At this point, you can use the steamed tempeh as is or fry it in sesame or olive oil for added flavor and texture.
  3. Transfer tempeh to bowl with squash, and let cool. (if you have a large enough steamer, steam the squash and tempeh together to save time).
  4. Add celery, onion, tamari, parsley, raisins, basil, rosemary, sage, thyme, and pepper and gently toss. Taste, and add more tamari, if necessary. Serve immediately, or refrigerate until ready to serve.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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