MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiral Pasta Salad With Mushrooms, Broccoli, And Tempeh
Categories: Pasta, Salad
Yield: 6 Servings

8 oz Tempeh
1 1/2 c Sunflower oil
1/2 c Cider vinegar
5 tb Tamari
1/2 ts Ground ginger
1/4 c Red wine
3 qt Water
1 lb Pasta spirals or rotini;
-preferably spinach
2 c Broccoli; chopped (leave
-florets whole)
4 cl Garlic; minced
1 ts Dried basil
4 tb Olive oil
2 c Mushrooms; sliced
2 md Tomatoes; cut in half,
-sliced
1/2 c Fresh parsley; minced
2 tb Lemon juice
Black pepper; to taste

Slice the tempeh in half horizontally. You will now have 2 pieces of
the original langth and width, but half as thick. Cut 6 pieces across
the width of the tempeh. Cut these pieces in half again across the
shorter side. Cut once more at a 45° angle to form small triangles.
Combine oil, vinegar, 4 tb tamari, wine, and ginger in a medium-sized
bowl. Add tempeh and let sit at least 4 hours. Stir occasionally.

Bring 3 qt water to a boil in a 4 qt pot for the pasta. Cook pasta
until al dente (2 to 3 minutes if fresh pasta, 5 to 6 minutes if
not). Drain and pour cold water over pasta. Drain well. Pour into
large bowl.

In a 10" cast-iron pan, sauté broccoli, galic, and basil together
with 1 tb oil until bright green and tender but not overcooked. Set
aside in bowl to cool. Add remaining 3 tb oil to frying pan. When
hot, add tempeh after draining the marinade from it (reserve
marinade). Cook until it begins to brown, stirring occasionally. Pour
1 ts tamari over it. Cook 1 minute more. Turn off heat and allow to
cool.

Toss 1/3 cup of the marinade, remaining 2 ts tamari, and the rest of
the ingredients with pasta. Stir well and serve or refrigerate until
ready to serve.

Save the rest of the marinade. Store in a jar in the refrigerator or
make into a salad dressing, adding some herbs and garlic to it.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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