1 cup Silken Mayo Dressing (page 92), or cup commercially prepared vegan mayo
1-2 teaspoons wasabi powder
2 teaspoons lime juice
IN A steamer basket, steam the tempeh for 10 minutes. Add the peas and steam for another 3 to 4 minutes, until the peas are bright green and tender. Remove from the steamer, sprinkle with soy sauce, and toss into a large bowl with the scallion. Allow to cool for a few minutes. Crush the cubes of tempeh a little with your hands and toss in the diced pear.
In a small bowl, whisk together the Silken Mayo Dressing or mayonnaise, wasabi powder, and lime juice. Taste and adjust the spice level with more wasabi if necessary.
Pour the dressing over the tempeh mixture, stir to combine everything, and place in an airtight container. Chill for at least 30 minutes or overnight, to allow the flavors to blend.
PROSPECT PARK POTATO SALAD.
MAKES A BOATLOAD.
TIME: 50 MINUTES, PLUS TIME TO CHILL.
The perfect potato salad for any family reunion or general food fight.The mustard gives it a cool yellow color, with little bits of green dill.We love how the cucumbers taste like pickles when the salad has been sitting around for awhile.This recipe really does make a lot, so if not taking to a picnic or family reunion, you might want to halve it.
5 pounds white potatoes, peeled and washed
1 seedless cucumber, sliced into small, thin pieces
1 cup Vegenaise
cup Dijon mustard (whole-grain is best)
cup olive oil
cup distilled white vinegar
2 tablespoons sugar
1 tablespoon dried dill
1 teaspoon turmeric
1 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 large carrot, peeled
SLICE THE potatoes so that they are somewhere between and inch thick. If very large potatoes, cut them into thirds lengthwise, then slice. If smaller ones, just cut them in half and slice. But it's nice to have different sizes because small bits fall apart and become part of the dressing, while most maintain their shape.
Place the potatoes in a very large pot and fill with water, about 4 inches or so above the tops of the potatoes. Boil for about 15 minutes, keeping an eye on them. Check that you can pierce one easily with a fork, but be careful not to overcook them; you want them to be tender but still firm and not falling apart.
Meanwhile, prepare the dressing: In a very large mixing bowl (big enough to add the potatoes later on), mix the vegan mayonnaise, mustard, olive oil, sugar, vinegar, dill, turmeric, salt, and pepper. Whisk briskly. Add the cucumber and place in the fridge until the potatoes are ready.
When the potatoes are done, drain them into a colander and give them a quick rinse under cold water. Shake the colander so that all the potatoes are rinsed. Let them cool for about 15 minutes.
Add the potatoes to the dressing and use a wooden spoon to mix and coat them. Grate the carrot directly into the salad and mix. Carrots are an essential ingredient because they add sweetness, so don't leave them out and don't chop them; they have to be grated. Taste for salt and pepper, and refrigerate until chilled.
Once good and cold, taste for seasoning one last time, and serve.
BROOKLYN DELI MACARONI SALAD.
SERVES 8 TO 10.
TIME: 30 MINUTES, PLUS CHILLING TIME.
This is another classic salad that would be great for any picnic or barbecue situation. It is prepared how we like it, but people tend to be very particular about their macaroni salad, so make it once this way and then see if you want to add any extra veggies or use more Vegenaise.
To quickly thaw your peas, run them under hot water for about 30 seconds.
Dressing: cups Vegenaise
cup white vinegar
1 tablespoon sugar
teaspoon salt
Several pinches of freshly ground black pepper
Salad: cup frozen peas, thawed
2 average-size red radishes, grated
2 average-size carrots, peeled and grated
1 (1-pound) package elbow macaroni