Curried Tempeh Salad

Signs of winter's grand finale are upon us: the occasional earthworm braving the sidewalk that paves the way to my daughter's school, and the ground swelling with the lusty activity below the rich loam of my perennial garden, soon to reveal where the heck I planted all those tulip bulbs last fall.

It's a bit early for a Palouse harvest, unless you count the formidable parsley plant, or you've still got some carrots, well mulched. This Curried Tempeh Salad uses Co-op produce staples, some dried fruit and nuts, and tempeh, which has become a regular item in my freezer. It satisfies the desire for lighter fare that the coming of spring demands, yet is substantial enough for this time of transition.

2 packages tempeh, steamed & crumbled
3 tbsp. cilantro, minced
3 tbsp. fresh parsley, chopped
1/4 cup almonds, chopped
1/4 cup raisins or currants
1/4 cup celery, chopped
1 tsp. turmeric
1 tsp. garam masala
1 tbsp. soy sauce
1/4 cup yogurt
1/8 tsp. salt

Combine all ingredients in a large bowl. Toss well and serve.

A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.

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