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Diet Types: Low Carbohydrate, Low Fat, Vegetarian
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Ingredients:
2 tablespoons orange marmalade1 teaspoon minced fresh Ginger Root1 clove garlic, minced 1/4 cup Brown Rice Vinegar 1/4 cup Tamari1/3 cup fresh orange juice1/4 teaspoon Cayenne pepper or to taste 1 package Tempeh4 cups mixed fresh greens (curly endive, Radicchio, and leaf lettuce) 1 medium carrot, grated 1 cup sliced mushrooms1/3 cup nonfat plain yogurtcooked beets, sliced for garnish
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Serves: 6
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Cooking Time: Over one hour |
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| Instructions: |
| Combine marinade ingredients in a shallow pan (marmalade through Cayenne pepper). Set aside.
Cut Tempeh into strips about 2" long and 1/2" wide. Steam 15 minutes. Add to marinade, cover and refrigerate at least 2 hours, basting occasionally.
In a large salad bowl, toss together greens, carrot and mushrooms. Strain marinade from Tempeh into a separate bowl.
Toss Tempeh with salad. Stir yogurt into marinade, adding more for a creamier texture; taste for seasoning, then toss with salad. Garnish with beet slices. |
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