Vegan Curried Brown Rice Salad with Tempeh

For those of you who miss vegetarian month, I’m bringing you a new vegetarian recipe today (vegan actually!), which also happens to be my lunch for the week.  My only complaint is that I wish I’d left out the scallions.  As someone who doesn’t really love the taste of raw onion, they are a bit overbearing for me.  Otherwise, this has a delightful combination of textures and flavor.

First, a bit of business:

Week 7 Winner:  Romesco Roast Salmon over Pumpkin Olive Grits – Far easier than its gourmet appearance would let on, a highly recommended recipe for guests.

Week 8 Winner: Slow Cooker Jambalaya– To be fair, last week was a slow week in the kitchen, and the only competition this recipe had was dog biscuits… but it won on its own merit.  The recipe made so much that I was sure we would have to freeze it… nope, we just ate it all week. Simple to make, spicy and delicious and hearty yet healthy.

Curried Brown Rice Salad with Tempeh

• 1 1/2 cups brown rice, cooked according to package
• 1 8-oz brick  tempeh
• 1 red bell pepper
• 1 1/2-2 cups grated carrots (about 3 or 4 large carrots)
• 3-4 scallions, green and white parts, thinly sliced
• 1/2 cup golden raisins
• 1/2 cup unsalted cashews
• 2 tbs ginger, finely minced
• 2 tbs soy sauce
• 3 tbs rice vinegar
• 2 tbs peanut or canola oil
• 1 tbs plus 1/2 tsp curry powder

1. Prep Work: Mince the ginger and set aside.  Chop the pepper and scallions and grate the carrot (I actually used a food processor) and combine in a bowl.  Cut the tempeh into small bite-sized cubes.
   
2. Toast the cashews in a dry non-stick skillet over low heat, taking care that they don’t burn.  When they are golden brown, remove from heat and let cool; throw in bowl with veggies.

   

3. Heat 1 tbs oil in the skillet over medium heat.  When the oil is hot, add the curry powder, raisins, and ginger.  Cook for a minute or two to bloom the flavors.  Remove mixture to a small bowl.
   
4. Using the same pan (you don’t have to wash it), heat another tbs oil and the 1/2 tsp curry powder.  Fry the tempeh, adding 1 tbs soy sauce and stirring well.  Cook for 2-3 minutes to allow the tempeh to absorb the seasoning.
5. Allow your rice, curry-raisin mixture and tempeh to cool;  Add the cashews, carrots, peppers, scallions  and the rice vinegar.  Taste for seasoning and add additional rice vinegar and/or the other 1 tbs soy sauce if needed.  Serve only slightly chilled or at room temperature for best flavor.

Johanna