F irst there was curried egg salad..or was it the curried chicken salad? No, I’m pretty sure it was the egg salad. Oh well, regardless of what came first, the curry powder spikes up any boring old lunchtime mayonnaise-like laced salad. In this recipe, the meat products are tossed to the wind and the salad is totally veganized with the addition of an uncommon ingredient - rhubarb.
Many people shy away from adding rhubarb to a savory recipe and I can’t comprehend why. The vegetable or fruit has a pleasant acidy taste that can add that something special to a dish that even lemon juice cannot implement. As a simple combo with some toast or loaded upon a bed of the green stuff, it is a perfect picnic or tote along to work lunch. If meat is in your frame of thought, feel free to substituted the miracle whip with light mayonnaise or even yogurt for those who aren’t lactose intolerant. For those who don’t shy away from the soy products, you could use soy yogurt as well.
This recipe, as with normal ‘curry’ salad inserts, can be adjusted according to taste in many ways. Don’t like raisins? Substitute with goji berries, cranberries, or other dried fruits. Aren’t a fan of almonds? You can definitely use walnuts, chestnuts, or even pistachios! The combinations are endless but just do me a favor and keep the rhubarb. Trust me; if you like sweet-tart flavors, you’ll love adding a little bit of rhubarb to your daily recipes.
Curried Tempeh Salad with Rhubarb ½ package of tempeh, diced 1 stalk of celery, small diced 1 stalk of rhubarb, small diced 1 scallion, chopped 1 small box of raisins
2 tbsp Miracle Whip 1 tbsp chopped almonds A dash of sesame seeds Freshly chopped chives Good dash of curry powder
Dice up the tempeh and fry until just golden and crispy. Set aside to cool. Boil the rhubarb until tender then set aside to cool as well. Chop the celery and scallions then place into a bowl with the almonds and raisins. Once the tempeh and rhubarb has cooled, add them to the bowl with the soy yogurt, chives, curry powder, and a little bit salt if necessary.
Stir until the mixture is thoroughly combined and chill for at least 30 minutes. Serve on some toast or lettuce cups.
Many people shy away from adding rhubarb to a savory recipe and I can’t comprehend why. The vegetable or fruit has a pleasant acidy taste that can add that something special to a dish that even lemon juice cannot implement. As a simple combo with some toast or loaded upon a bed of the green stuff, it is a perfect picnic or tote along to work lunch. If meat is in your frame of thought, feel free to substituted the miracle whip with light mayonnaise or even yogurt for those who aren’t lactose intolerant. For those who don’t shy away from the soy products, you could use soy yogurt as well.
This recipe, as with normal ‘curry’ salad inserts, can be adjusted according to taste in many ways. Don’t like raisins? Substitute with goji berries, cranberries, or other dried fruits. Aren’t a fan of almonds? You can definitely use walnuts, chestnuts, or even pistachios! The combinations are endless but just do me a favor and keep the rhubarb. Trust me; if you like sweet-tart flavors, you’ll love adding a little bit of rhubarb to your daily recipes.
Curried Tempeh Salad with Rhubarb
½ package of tempeh, diced
1 stalk of celery, small diced
1 stalk of rhubarb, small diced
1 scallion, chopped
1 small box of raisins
2 tbsp Miracle Whip
1 tbsp chopped almonds
A dash of sesame seeds
Freshly chopped chives
Good dash of curry powder
Dice up the tempeh and fry until just golden and crispy. Set aside to cool. Boil the rhubarb until tender then set aside to cool as well. Chop the celery and scallions then place into a bowl with the almonds and raisins. Once the tempeh and rhubarb has cooled, add them to the bowl with the soy yogurt, chives, curry powder, and a little bit salt if necessary.
Stir until the mixture is thoroughly combined and chill for at least 30 minutes. Serve on some toast or lettuce cups.