Ingredients
- 3 tamari
- 2 garlic (cloves)
- 1 block tempeh
- 1 garlic clove
- 110 gr spiral pasta
- 65 gr bell pepper (red)
- 65 gr green bell pepper
- 45 ml olive oil
- 30 ml cider vinegar
- 30 gr onion (red)
- 26 gr celery
- 2 gr parsley (chopped)
- 1 gr oregano
SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993
