Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
A wonderful main meal salad, full of color and flavor.
Diet Type: Vegetarian
  • 8 oz. Tempeh, cut into 1/2" cubes
  • 1 cup water
  • 1/4 cup Tamari
  • 2 cloves garlic, peeled and halved
  • 1 tablespoon canola oil
  • 1 head broccoli, cut into florettes; stems peeled and sliced
  • 1 red bell pepper, chopped
  • 1/2 cup dried cranberries
  • 5 ounces silken soft tofu
  • 2 tablespoons honey
  • 1/4 cup water
  • 1 tablespoon canola oil
  • 1/2 teaspoon Curry powder
  • 5 ounces prepared mango Chutney
  • 1/4 cup chopped roasted peanuts
  • 1/4 teaspoon dried red crushed pepper
  • 1 large clove garlic, minced
  • Serves: 4
    Cooking Time: 30 minutes - one hour
    Bring tempeh, water, Tamari, and garlic to a boil in a saucepan. Cover and simmer 10 minutes. Remove tempeh and reserve marinade for another use. Heat oil in a skillet over medium heat. Pan-fry tempeh about 2 minutes on each side, or until golden brown. Remove from pan and set aside. Place broccoli and bell pepper in a steamer basket with 1" of water and steam for 3-4 minutes. Remove basket from pot and rinse vegetables under cold water to stop the cooking process. Broccoli should be bright green. Make Chutney Dressing by placing tofu, honey, water, oil, garlic, red pepper and Curry in a blender or food processor and blend until smooth. Add Chutney and pulse-blend until just mixed. Place tempeh, broccoli and cranberries in a serving bowl and add dressing. Toss to mix well. Chill. Sprinkle w

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