Menopause-Relieving Tempeh Curry Salad

8 oz
Non-GMO organic tempeh
2 tsp
Non-GMO Tamari soy sauce
1/2 tsp
Ground black pepper
1/4 cup
Golden seedless raisins (sultanas), about 1.25 oz.
1/2 tsp
Turmeric, dry ground
1 cup
Celery
1/4 cup
English walnuts
2 tsp
Curry powder
1/4 cup
Vegenaise®
1 cup
Apples
1/4 cup
Red onion
2/3 cup
Cultured coconut milk
3/4 cup
Seedless grapes
8 portions
Coconut-Quinoa Naan (or) 12 slices whole grain bread

Chef Notes: Serve as a salad over leafy greens or as a sandwich filling between two slices of whole grain or raisin bread. Or, place about 3/4 cup of this recipe on a piece of Coconut-Quinoa Naan and fold slightly like a soft-shell taco sandwich.

Recipe by: Chef Kelly Yorke
This fruity-sweet and spicy filling features fermented soy products such as tempeh and tamari soy sauce that are known to help ease symptoms associated with menopause. Coconut products, although high in saturated fat, consist primarily of medium-chain fatty acids (MCFA’s), that are used by the body mostly for energy rather than fat storage. And when eaten in moderation and in place of long chain fatty acids (LCFA’s), MCFA’s can assist in curtailing the amount of weight gain associated with the middle-age slower metabolic rate.

  1. Grate tempeh using a cheese grater and marinate in one quart of water plus the Tamari soy sauce for twenty minutes.

  2. Drain tempeh and place it in a bowl with the remaining ingredients (excluding the naan).

  3. Toss all together well.

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