Autumn Tempeh Salad

Ingredients:

1 butternut squash ( or any other winter squash) cut into 1 inch cubes

1 package (8 ounces) tempeh

2 Tbsp sesame or olive oil

2 celery stalks, diced

1 small size red onion, finely diced

3-4 Tbsp tamari soy sauce ( or more as needed)

1/4 cup chopped fresh parsley

2-3 Tbsp raisins or any dried fruit

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried sage

1 tsp dried thyme

Freshly ground pepper, to taste

Directions:

Steam or roast squash until tender(*). It is done when a fork can easily pierce it, but should not be so soft that it's falling aprt. Transfer to a bowl to cool.

While squash is cooling, cut tempeh into 1/2 inch cubes and steam for 10-12 minutes, until its nutty aroma fills the air and it turns a lighter color. At this point, you can use the steamed tempeh as is or fry it in sesame or olive oil for added flavor and texture.

Transfer tempeh to bowl with squash, and let cool. (if you have a large enough steamer, steam the squash and tempeh together to save time).

Add celery, onion, tamari, parsley, raisins, basil, rosemary, sage, thyme, and pepper and gently toss. Taste, and add more tamari, if necessary. Serve immediately, or refrigerate until ready to serve.

Yields: 4-6 servings.