(Tempeh) Curried Chicken Salad (v)

This is one of my summer staples.  I love chicken salad, but I love this even more because it's healthy.  Tempeh is a fermented soybean cake.  It really doesn't have much flavor, which is great because so many things can be made with it!  I always steam or boil my tempeh first to get it moistened.  It kind of smells like bread when I'm steaming it.  You can make this plain, but I always seem to add curry to it.

Tempeh Curried Chicken Salad
Boil or steam one package of tempeh for about 5 minutes.  I usually boil or stem it whole or cut in half. 
Drain and rinse with cool water.  Chop into small pieces that resemble the texture of chicken salad.  Put into a bowl with:
1 large stalk celery, diced
1/4 cup raisins or chopped red grapes
1/4 cup yogurt or mayo
about 1/4-1/2 tsp. curry powder
1 Tablespoon pickle relish
1 Tablespoon shredded unsweetened coconut
juice of half of a lime or lemon

Stir well to incorporate all ingredients and put in a covered container to chill.
salt to taste.  Delicios as a sandwich filling, on crackers, or by the forkload.

Grandma's Bean Salad (v)

My Grandma Poovey can cook.  But one of my favorite recipes of hers really isn't cooked at all!  This is one of my favorite summertime meals.  Just bean salad.

 

Grandma's Bean Salad
Dressing:
1 cup sugar
1/2 cup vinegar
Cook over medium heat until sugar is dissolved.  Cool completely.  Add 2 Tbs. olive oil or flax seed oil

Salad:
Drain and completely rinse in cold water:
1 can red kidney beans
1 can green beans
1 can yellow corn, with no salt added

Once dressing has cooled, mix together with the beans and corn.
Yep, that's it.  Simple and delicious.