Vegan Curry Tempeh Salad

I have to try to at least get one post a month. I no longer have any valid excuses. Although lately I've gotten into sewing quite a bit, but that is way way more frustrating than cooking. Tonight I watched Julie and Julia, so I'm a tad inspired.

And with summer fast approaching I find a chicken salad recipe appropriate. I've never actually written this one down so every time I make it, it seems different. But it's really simple and easily adaptable to suit your tastes.






1 package Tempeh
1/4 cup vegan mayo
3 TBS pineapple juice
1 tsp red curry paste
1 tsp garlic
about half an onion chopped
1/4 cup cashew pieces
1/4 cup dried cherries (or raisins, or currants, or apple chunks)
1 tsp lemon curry powder (optional, I just really like the flavor)
salt and pepper to taste
1 chicken style bullion cube or about 1 cup veggie or chicken style liquid stock

Crumble the tempeh into a small skillet, pour in your stock or 1 cup water and your bullion. Turn to med low and allow to simmer till all water is absorbed, stirring occasionally. Allow to cool. Then mix in all other ingredients, chill and enjoy on crusty bread or crackers. ( I said it was easy.)