Recipes

Asparagus & Tempeh Salad with Chili Sesame Dressing

Serves 4

Dressing
Zest and juice of 1 lime
Juice of 1 lemon
3 tablespoons olive oil*
1 tablespoon toasted sesame oil
1 red chili, deseeded & finely sliced
1/2 teaspoon paprika
1 clove garlic, finely chopped
4 teaspoons maple syrup
1 teaspoon soy sauce
1 tablespoon coriander leaf (cilantro), finely chopped
Tabasco to taste

Tempeh
8 ounces tempeh
3 tablespoons soy sauce
3 tablespoons water
1 clove garlic, sliced
2 teaspoons vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon sesame oil
1 red pepper, cut into strips
2 spring onions, finely sliced diagonally
1 clove garlic, minced
1 pound asparagus, trimmed and cut in half
4 cups chopped butter lettuce
coriander leaf (cilantro), to garnish

For the dressing: Mix all ingredients together, stir well, and leave for at least 30 minutes for the flavors to develop.

For the tempeh: Cut tempeh into triangles, 2 inches long and 1/2 inch thick. Mix soy sauce with water and sliced garlic. Dip tempeh into marinade briefly then fry in mixed vegetable and sesame oil until golden brown. Heat sesame oil over medium-high heat. Add peppers, onion, and garlic. Stir-fry until tender. Add asparagus and cook until dark green and slightly tender. Place lettuce on plates. Put the asparagus mixture and tempeh on top in an appealing way. Shake the dressing until well-mixed and dress the salad. Garnish with a little extra coriander.

*For a lower fat dressing, use 3 tablespoons rice vinegar instead of olive oil.

Per serving: 520 calories; 16.3 g protein; 26 g carbohydrate; 41.5 g fat; 3 g fiber; 110 mg calcium; 883 mg sodium; calories from protein: 11%;calories from carbohydrates: 19%; calories from fats: 70%

Recipe from Best in the World II, Jennifer Keller, R.D., editor.

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