Delicious tempeh salad

I am a self proclaimed tofu disliker, 1) unless it's in dessert, or 2) it's prepared by a restaurant. But tempeh is wonderful! With all of the soy bashing in the news, it's good to know what kinds of soy you should be consuming.

Tempeh is a feremented soy product, made with chopped up soy beans and mixed with Rhizopus olligosporus, and allowed to ferment, then packaged, creating an easier to digest food. It is one of the approved and suggested soy foods to eat, vs. all of the soy isolates that can be found in nearly every packaged food on the market.

This salad is so delicious, you'll be tempted to just eat it out of the bowl, like I did, after the pictures were taken. This makes a great hor dourve served on top of crackers, or as a sandwich filling. I must be in the mood for lighter dinner or lunch fare, wishing spring would finally spring!

This recipe is my own:

8 oz package of your favorite tempeh, cut into 10 pieces, (place in a pan of water, just covering the tempeh, bring to a boil, and lightly simmer for 15 minutes. This helps improve the flavor, and reduces it's denseness. Drain and let cool, then finely chop into small pieces)

1 tsp garlic salt

1 tsp onion powder

1/8 tsp of black pepper

1/4 tsp of celery seed

1/4 of a medium red onion, finely chopped

2 celery stalks, finely chopped

1 carrot peeled and finely chopped

3 Tbsp of pickle relish (or chopped pickles)

2 tsp of dijon mustard

scant 1/3 cup of Vegenaise mayo or regular mayo

2 Tbsp of chopped flat leaf parsley

Comine all to cooled and finely chopped tempeh, adjust salt and pepper to your liking. I prefer this to sit for several hours to overnight before using it. It helps the flavors infuse the tempeh!