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)
Spark Recipes
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