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From the deli at Pogue's Run Grocer, here's a recipe for curried tempeh salad tucked into wheat pitas. Tempeh is a cultured and slightly fermented soy product that has a slight nuttiness when roasted, as in this recipe. And the story behind the name of this lunch dish? Pogue's Run chef Luke Caenepeel says, "I pita the fool that doesn't try tempeh at least once!"
Ingredients
SERVINGS: Makes 4 servings
- 2 8-ounce packages of tempeh
- 1 cup Vegenaise (vegan mayonnaise substitute)
- 2 teaspoons curry powder
- 1/4 teaspoon ground cumin
- 1/4 cup dried cranberries
- 4 whole-wheat pitas
- 1 small package of washed baby spinach
- 1 bunch cilantro, chopped
Instructions
1. Preheat oven to 350°. Cut tempeh into medium-size dice and place on a baking sheet. Roast in oven for 10 minutes or until golden brown. Remove from oven and cool thoroughly.
2. In a bowl, combine Vegenaise, curry and cumin. Mix with a whisk.
3. When the tempeh is cool, combine with the curry mixture and the dried cranberries.
4. Refrigerate for at least 1 hour to allow the flavors to meld.
5. Place a little of the spinach onto each pita, followed by a quarter of the curried tempeh mixture. Top with chopped cilantro.
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Indianapolis, IN
46201
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