Tempeh & Plantain Mash with a Raw Veggie Salad

Ingredients
8 oz Tempeh
2 tbsp Vegetable Oil (Substitute any oil with a high oil smoke point)
1/4 Cup White Wine
4 StalksParsley
1 Inch cubed Ginger
1/2 Small Onion
4 Large cloves Garlic
2 RipePlantains (Yellow Plantains)
2 Stalks Spring Onion finely chopped (ti l'onoin)
2-3 Leaves red cabbage
1/2 Large Zuchinni
1 Medium Carrot
1 Stalk Celery
4 Radishes
1/2 Avacado (Makes a tasty garnish)


Directions
Plantain Mash

1. Boil the plantain until soft (approximately 10 min)
2. Mash Plantain add salt and pepper to taste and mix in spring onion.

The addition of the spring onion adds a fresh slightly savory flavor to the sweet plantains.





Raw Vegetable Salad

1. Shred the red cabbage.
2. Julienne the zuchinni and carrot.
3. Cube the celery and radish into 1/2 inch chunks.
4. Mix all of the above ingredients together and serve with your favorite salad dressing. Alternatively you can use salt, pepper and lemon to taste as a delicious low (almost no) calorie dressing.

Tempeh

1. Cut the Tempeh into 1/2 inch strips
   
2. Puree the parsley, ginger, onion and garlic.
   
3. Heat 2 tbsp vegetable oil in a wok.
4. Add the pureed mixture and stir fry for 1 min and add the Tempe.
5. Stir fry for 5 min and add the white wine.
   
6. Let simmer for 1 min and serve.