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| 2 Esslöffel | Orange marmalade, low-sugar |
| 1 Teelöffel | Ginger fresh, minced |
| 1 Teelöffel | Garlic, fresh;minced |
| 1/4 Tasse | Lemon juice fresh |
| 1/4 Tasse | Vinegar, rice wine |
| 1/4 Tasse | Soy sauce, low sodium |
| 1/3 Tasse | orange juice fresh |
| 1/4 Teelöffel | Pepper, cayenne;or to taste |
| 1 x ca. 450 g | Tempeh, any variety |
| 4 Tasse | Greens, mixed salad such as curly endive, radicchio & leaf lettuce |
| 1 mittel | Carrot;coarsely grated |
| 1 Tasse | mushrooms thinly sliced |
| 1 Tasse | Oranges, canned, mandarin slices, drained |
| 1/3 Tasse | Yogurt, nonfat, plain;to 1/2 c |
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Combine marinade ingredients in a shallow pan. Set aside.
Cut tempeh into strips about 2 inches long & 1/2 inch wide. Steam 20 minutes. Drain well; add to marinade. Cover and refrigerate, basting tempeh with marinade occasionally.
In a large salad bowl, toss together greens, carrot, mushrooms and orange slices. Strain marinade from tempeh into a separate bowl. Toss tempeh with salad. Stir yogurt into marinade, adding more for a creamier texture; taste for seasoning, the toss with salad. Serves 6.
serving dish with slices of cooked beets.
Per serving: 235 cal; 15g prot; 5g fat; 31g carb; 0.1 mg chol; 428mg sod; 6g fiber.
From Vegetarian Times Magazine 7/93 Page 30 "Low-fat Kitchen" by Mary Carroll Formatted to Mm by J.Duckett1 (Kat)
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