Makes about 18 appetizers
These delightful little appetizers make a pretty presentation for summer parties. Crumbled tempeh is blended with a tangy mustard dressing with hints of caraway and dill. Shredded chicken, boiled egg or canned tuna can be substituted for the tempeh, if desired.
Dressing
6 tablespoons grapeseed mayonaisse or olive oil mayonnaise (in the refrigerated section at natural food stores)
2 tablespoons rice vinegar
1 teaspoon stoneground mustard
1 teaspoon honey
1 shallot, minced
1 clove garlic, minced
1 tablespoon fresh dill, minced
1 teaspoon caraway seeds, smashed with a pestle
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Tempeh Salad
8 ounces tempeh (soy cake), cubed and steamed for 10 minutes
1/2 red bell pepper, fresh or roasted, finely diced
1/4 cup finely diced celery
4 medium zucchini, at least 1-inch in diameter
Whisk the dressing ingredients in a small dish.
When cool enough to handle, crumble the tempeh into a large mixing bowl with the diced red pepper and celery. Stir in the dressing and refrigerate for 30-60 minutes (up to one day), until chilled.
Slice the zucchini into 1-inch pieces. Scoop out the seeds of each piece with a spoon, leaving a 1/8-inch floor at the bottom, creating a little basket out of each piece. Dollop a tablespoon or so of the salad into each basket. Garnish with some the remaining dill. Serve chilled or room temperature.
©2008 Copyright Alison Anton - All rights reserved.