Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Light and lovely for warm weather lunching.
Diet Types: Low Carbohydrate, Low Fat, Vegetarian
Ingredients:
  • 2 tablespoons orange marmalade
  • 1 teaspoon minced fresh Ginger Root
  • 1 clove garlic, minced
  • 1/4 cup Brown Rice Vinegar
  • 1/4 cup Tamari
  • 1/3 cup fresh orange juice
  • 1/4 teaspoon Cayenne pepper or to taste
  • 1 package Tempeh
  • 4 cups mixed fresh greens (curly endive, Radicchio, and leaf lettuce)
  • 1 medium carrot, grated
  • 1 cup sliced mushrooms
  • 1/3 cup nonfat plain yogurt
  • cooked beets, sliced for garnish
  • Serves: 6
    Cooking Time: Over one hour
    Instructions:
    Combine marinade ingredients in a shallow pan (marmalade through Cayenne pepper). Set aside. Cut Tempeh into strips about 2" long and 1/2" wide. Steam 15 minutes. Add to marinade, cover and refrigerate at least 2 hours, basting occasionally. In a large salad bowl, toss together greens, carrot and mushrooms. Strain marinade from Tempeh into a separate bowl. Toss Tempeh with salad. Stir yogurt into marinade, adding more for a creamier texture; taste for seasoning, then toss with salad. Garnish with beet slices.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 6
    Amount Per Serving 
    Calories 106
    Calories from Fat 29
     % Daily Value*
    Total Fat 3g5%
      Saturated Fat 1g4%
      Mono Fat 1g 
      Poly Fat 1g 
    Cholesterol 0mg0%
    Sodium 696mg29%
    Total Carbs 14g5%
      Dietary Fiber 1g4%
    Protein 8g 
    Iron10%
    Calcium7%
    Vitamin B-122%
    Vitamin B-65%
    Vitamin C12%
    Vitamin E4%
    Vitamin D2%
    Vitamin A29%
    Selenium4%
    Manganese25%
    Copper15%
    Zinc5%
    Pantothenic acid5%
    Niacin10%
    Riboflavin12%
    Thiamin7%
    Folate9%
    Potassium11%
    Phosphorus14%
    Magnesium10%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.