Wednesday, May 7, 2014

Vegan Chicken Salad, Recipe #2

Here's another take on tempeh-based vegan "chicken" salad. It requires a little more shopping/ingredients, and a little more effort, compared to my Vegan Chicken Salad For Really Lazy People recipe ...but it's totally worth it!


V e g a n  C h i c k e n  S a l a d , 

R e c i p e # 2



To Saute:
1/2 package tempeh, crumbled
approx. 2 TB peanut oil

To Chop
3 stalks celery, finely diced
1 carrot, peeled and finely diced
3 scallions, finely sliced
approx. 1/3 cup pickles, finely diced (I used 3 kosher dill spears)
optional: chop up some of the leaves from the celery stalks

To Mix
4 TB Vegenaise
1 TB (scant) yellow mustard
2 TB freshly squeezed lemon juice
1 (heaping) tsp dried dill
1 to 2 tsp mustard seed
1 tsp celery seed
turmeric powder, enough to give it color
sea salt, to taste
freshly ground black or tricolor pepper, to taste (I used tricolor)


Whisk together the "to mix" ingredients in a large bowl. Add the "to chop" ingredients to the mixture. Stir thoroughly to coat all pieces. 

Heat a small portion of the peanut oil and saute mustard seeds until they go "pop." Be careful not to burn! Drain excess oil and set seeds aside.

Add the rest of the oil to the now-empty pan and heat. Slowly crumble tempeh into pan. Aim to crumble into small bits. Saute until all bits are a light, golden-brown.

Combine the sauteed tempeh and mustard seeds with the rest of the ingredients. Stir thoroughly. Refrigerate until ready to serve.



Serving Ideas and Tips:
If you let this mixture sit in your fridge for a while before eating, the flavors will really combine nicely. I found that the lemon juice was slightly overpowering immediately after I'd made this, but once I let it sit for a day or so in the fridge, the flavors had melded together beautifully, and the amount of lemon was perfect. If you plan on eating this right away, perhaps experiment with the amount of lemon you use. 

Use for a sandwich with red onion, tomato, and lettuce; as a spread for toast points or baked pita; as a dip for crunchy vegetables (large leaves of romaine are excellent for scooping and rolling); in a flour wrap; or anything else you can think of! 

Tuesday, May 6, 2014

Lemon Miso Salad Dressing

What I love about this salad dressing is its simplicity and that it's mega-lemon-y. And, so long as you already have these ingredients, it's SO EASY to make. You know how I love cooking endeavors that start with minimal effort and end with astronomical flavor (aka, lazy cooking!). 


L e m o n  M i s o  S a l a d  D r e s s i n g 


3 tsp yellow miso
juice of half a large lemon
2 TB tahini
1 TB mild-flavored oil, such as sunflower seed oil
1 TB rice vinegar (or less)
1 TB agave (or more)
1 TB Bragg's Amino Liquids (or use tamari)
ground ginger, a pinch
sea salt, to taste
freshly ground black pepper, to taste


Combine all ingredients in a bowl and mix thoroughly with a fork or whisk. I also threw in some of the pulp from my lemon, for extra flavor bursts and added texture.


Serving Ideas
Serve by tossing with your favorite green salad. I enjoyed mine tossed with a simple mix of romaine and grape tomatoes, topped with black beans.