Curried Tempeh Salad (or sandwich filling)
From: Allison - Chicago, USA

A great "whatever's in the fridge" recipe...

• 1 package tempeh, baked until lightly toasted
  
• 1-2 cloves garlic, minced
  
• 1 inch piece ginger, minced
  
• Nayonaise, to taste (from 1/2c. to 1-1/2c.)
  
• curry powder, 1-2 tbs.
  
• salt (bragg's, tamari)/pepper

some or all of the following:

• 1/2-whole medium onion, chopped
  
• 1 green pepper, chopped
  
• 1-2 carrots, chopped
  
• handfuls of sprouts (radish, alfalfa, bean...)
  
• handfuls of raisins
  
• handful of almonds
  
• fresh minced herbs (dill, basil, cilantro)

When tempeh is cool, cut in half. Mince half of the tempeh and cut the other half into small cubes. Put in a large mixing bowl with all other ingredients and mix.

This tastes best when refrigerated and flavors mingle.