dandy-line

A group of us here in Athens have been trying to get a potluck dinner circle off the ground- one night a week where someone opens their home so everyone can get together, bring food, not have to cook a whole meal, and enjoy each other’s company.  A few of my friends are vegan, and most of us enjoy vegetables, so I decided to challenge myself with the task of making a vegan meal.  This recipe on Earth Fare’s website caught my eye.

Tempeh Salad

• 1 lb. tempeh, diced
• 2/3 cup tahini
• 1/4 cup water
• 1/4 cup plus 2 Tbs. lemon juice
• 2 Tbs. tamari
• 2/3 cup sunflower seeds
• 1 cup celery, minced
• 1/2 red onion, minced
• 6 scallions, minced
• 2 cups carrot, grated
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 4 whole wheat pitas

Cooking Instructions

Place tempeh cubes in a steamer basket over boiling water. Cover pan
and steam 15 minutes (make sure it doesn’t boil dry!). Transfer to a bowl and chill.  Combine next 4 ingredients in a jar with a tight-fitting lid. Shake
vigorously and chill. Combine remaining ingredients, except pita
bread, and toss together with tempeh and dressing. Chill
until ready to serve with pita bread.

*I added more veggies to this mix- roasted red peppers, tomatoes, etc.  It would be great with some fresh herbs.  For my non-vegan friends, I chopped up three large chicken breasts into chunks and cooked them in a pan with olive oil.  I kept the chicken and the tempeh in little bowls out of the veggie mixture and put them to the side of the large bowl.  I left the dressing in a dressing tupperware (making Maddie and I comment on how much of a “Mom” thing that is to have) so people could control how much they wanted.  This was easy and so good!