Vegan Recipe – Tempeh Salad


2 cups cooked brown rice, chilled

1/2 cup thinly sliced celery

1/4 cup thinly sliced green onions with tops

1/4 cup sliced radishes

1 cup fresh bean sprouts or canned bean sprouts, drained

2 cups thinly slivered tempeh

1/2 cup slivered almonds, untoasted

1  tablespoon raw sesame seed,

1 tablespoon low sodium soy sauce or Braggs Aminos

2 tablespoon apple cider vinegar

3 tablespoon almond or olive oil

Romaine or Boston lettuce

Fresh nectarine or Peach slices


262 APPendix “,-ii


In a large bowl combine rice, celery onions, radishes, bean sprouts

tempeh, and 1/4 cup of the almonds. Measure sesame seed, soy sauce

vinegar, and oil into small jar. Cover and shake well. Pour over the

mixture and toss thoroughly. Spoon into lettuce-lined bowl; chill Ta

serve, garnish with nectarine slices and remaining almonds. Makes 6



Bio of the Author: Lewis Harrison is an natural foods chef who specializes in vegetarian and vegan recipes. American author,  speaker and Life Coach. An expert on natural foods and whole foods nutrition, stress management and personal development he is the owner of the Catskills Bed and Breakfast in Stamford, New York –

He is the creator of a distance learning course in Holistic nutrition and natural healing at the Natural Healing Academy – His corporate chair massage company has a website at

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