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1 to 2 tablespoons prepared mustard

½ small onion or 2 scallions, minced

1 stalk celery, chopped

½ green or red pepper, chopped

½ cup minced fresh parsley

Paprika, black pepper, and salt or tamari to taste

Drain excess water from tofu and crumble. Heat oil and sauté tofu briefly. Drain excess water, if necessary. Mix with remaining ingredients and serve on whole wheat bread or crackers with tomato slices and alfalfa sprouts.

Complementary protein: soy (tofu) + wheat (bread)

Tempeh Mock Chicken Salad

3 servings

This is another tempeh recipe from Akiko and Bill Shurtleff of the Soyfoods Center, Lafayette, California. Akiko and her friend Valerie Robinson of Soyfoods Unlimited brought samples to a lunch party at the Institute. None of us had ever tasted tempeh before. The praise stopped only for as long as it took us to eat it.

6 ounces tempeh

¼ cup mayonnaise (regular or eggless)

1 stalk celery, finely chopped

2 tablespoons each minced dill pickle, onion, and fresh parsley

1 teaspoon each prepared mustard and natural soy sauce

Dash garlic

Steam tempeh 20 minutes, let cool enough to handle, and cut into cubes slightly smaller than ½ inch. Combine with remaining ingredients and mix lightly. This makes a great sandwich filling or a beautiful salad, mounded on a bed of lettuce.

Complementary protein: soy (tempeh) + wheat (bread)

Part III

Meatless Menus

for

Special Occasions

1.

The Indian Feast (Version One)

Menu:

Fruit and Vegetable Cup

Sweet and Pungent Vegetable Curry

Sesame Dream Bars (this page)

Fruit and Vegetable Cup

Pineapple chunks (preferably fresh)

Diced apple

Mandarin orange slices

Diced carrot

Chopped celery

Dress with yogurt and honey, with a dash of grated orange rind.

Sweet and Pungent Vegetable Curry

6 servings

A delightful combination—perfect for the most festive occasion. It can be prepared well in advance.

2 cups cooked soybeans, kidney beans, or limas (or a mix of the three (2/3 cup uncooked); reserve 1 cup cooking liquid

2 or 3 tablespoons oil for sautéing

4 carrots, sliced diagonally

2 onions, thinly sliced

1 zucchini, sliced (optional)

1 tablespoon hot curry powder (or more to taste)

¼ cup flour

¾ cup raisins

¾ cup raw or roasted cashews

3 tablespoons mango chutney (or more to taste)

3½ cups cooked brown rice and bulgur (1 cup uncooked rice and ¾ cup uncooked bulgur)

Heat oil and sauté carrots, onion, and zucchini until onions are translucent. Add curry powder and flour and sauté 1 minute. Add beans and reserved bean cooking liquid (or water) and simmer until carrots are tender but not soft. Add raisins, cashews, and chutney, and more liquid if necessary (sauce should be thick). Taste for seasoning and simmer until raisins are soft. Serve over the cooked grain.

2.

The Indian Feast (Version Two)

Menu:

Honeyed Curry Platter

Spinach and mushroom salad

Cypress Point Carrot Cake (this page)

Honeyed Curry Platter

The fruit makes this dish an incredible feast for the eyes and mouth.

2 tablespoons margarine

1 tablespoon arrowroot powder or 2½ tablespoons whole wheat flour

2 cups low-fat milk

¾ cup instant nonfat dry milk

1 tablespoon lemon juice

1 tablespoon honey

2 teaspoons curry powder Salt to taste

Oil for sautéing

14 cup ground sesame seeds

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 small zucchini, diced

Other vegetables in season

4 cups cooked brown rice (2 cups uncooked)

Whole cooked shrimps (optional)

Garnishes (optional): sliced fresh nectarines fresh green grapes

Melt margarine in a saucepan. Add arrowroot powder and cook for a few minutes, stirring constantly. (If you are using flour, cook until it is slightly browned.) Add liquid and dry milk and cook, stirring, until thickened to sauce consistency. Add lemon juice, honey, curry powder, and salt.

Heat oil in a skillet and sauté the ground sesame, onion, garlic, carrots, zucchini, and other vegetables until tender. Put rice on a large platter and arrange vegetables and shrimp on top. Pour cream sauce over all and