Vegan curried tempeh-chix salad

We have to thank Rachel Ray for parts of this recipe. Without her version I would never have thought to use dijon mustard in the dressing. Serve over baby arugula for an extra peppery summer dish. (Potato-cado salad on the left.)

First: soak 1/2 cup raw cashews in 1 cup cold water for at least 1 hour.

Prepare the tempeh: Dice 1 onion and saute in 1 tsp oil in a dutch oven or other pan with a cover. Add 1 faux chicken bullion cube and cook 2-3 minutes. Add diced tempeh and saute 2 more minutes on medium heat. Deglaze with cheap rum (Bacardi) or white wine when the pan becomes sticky. Cover and cook 10 minutes. Stir and flip tempeh pieces and cook another 15-20, stirring and flipping when needed. When the tempeh is crisp on the outside to your liking remove from heat and set aside.

For the dressing: Blend together cashews and water, 2 TBL white vinegar, 1.5 TBL curry powder, 1/2 TBL cumin, 1 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp garlic powder, 2 TBL dijon or German mustard.

Chop 1 small apple (about 1 cup) and 1 cup of celery into small pieces.

Mix together tempeh, apples and celery, and dressing, cover and refrigerate at least 4 hours. I made this in the early afternoon and we ate it for dinner, or you could make it the night before.

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