This recipe is perfect for travel. I invented it for a rock climbing and mountain bike resort. Think of this as vegan tuna salad.

by Tina Martini, The Medicine Chef 

It freezes perfectly. Thaw and stir, you’ll never know it was ever frozen.  The tempeh absorbs flavor easily, making it great on a sandwich, served by the scoop over greens, or on your favorite cracker or chip.

Ingredients

• 8 ozs Tempeh, any flavor
• 2 tsp Safflower Oil
• 2 tsp Tamari
• Salt and Pepper
• 3 Tbls Celery, small dice, use leaves too
• 2 Tbls Carrot, shredded
• 1 Tbls Purple or Green Onion, minced
• 2 Tbls Sweet Pickle Relish
• 1/3 c Grapeseed Oil Mayonnaise
• 2 tsp Yellow Mustard
• 1 Tsp Red Wine Vinegar

Directions

1. Heat oil in a medium saute’ pan.
2. Crumble tempeh and add to pan.
3. Season with Tamari, salt and pepper.
4. Cook over medium-high heat until lightly browned.
5. Remove from pan and spread on plate or sheet pan to cool.
6. Place all ingredients in a medium mixing bowl, stir gently just to combine.
7. Taste for seasoning, cover and chill.

Phyto Facts

Every time we eat and digest protein, our body produce ammonia as a by-product. The kidneys are responsible for clearing this potentially hazardous toxin. By eating smaller amounts of protein we allow our kidneys time to clear and maintain themselves. When we eat nothing but protein, they don’t have the opportunity to do this. The build up of ammonia in our bloodstream and kidneys can lead to kidney disease and kidney failure. It is estimated by many nutritional researchers that we eat as much as 350% more protein, especially animal protein, than is required in a balanced diet. This leads to all kinds of other health problems as well, later on in life. Plant based proteins, such as tempeh, are much easier for the kidneys to tolerate. Grapeseed oil is very high in antioxidants and helps keep arteries clear and flexible. Bioflavonoids in the grapeseed oil are among some of the most effective youth preserving of phytonutrients. Add any veggies that your family likes, dried fruit also makes a nice addition. This salad is a good source of fiber too. Fiber is like internal exercise. Insoluble fiber, like the ingredients here, tone and strengthen our intestinal walls, preventing diseases like diverticulosis. 

by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!

photo credit: Tina Martini