Almond Crusted Tempeh Cutlets With Strawberry Mango Salsa

Ingredients

    1 pound tempeh, halved and cut lengthwise into 1/4-inch-thick slices
    1/4 cup almond butter
    1 teaspoon tarmari or other soy sauce
    about 1/4 cup water
    1 cup ground almonds
    2 tablespoons peanut oil

    For the SALSA:
    1 pint strawberries
    1 small ripe mango, peeled, pitted and coarsely chopped
    1 jalapeno chile, seeded and minced
    1/4 cup minced red onion
    1/4 cup seeded and minced red bell pepper
    juice of 1 lime
    1 teaspoon balsamic vinegar (optional)
    salt and freshly ground black pepper
    1/4 cup minced fresh mint leaves

Description

From The Vegetarian Meat & Potatoes Cookbook (http://www.amazon.com/Vegetarian-Meat-Potatoes-Cookbook/dp/1558322051/ref=sr_1_1?ie=UTF8&s=books&qid=1246836136&sr=8-1)

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