MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiral Pasta Salad With Mushrooms, Broccoli, And Tempeh
 Categories: Pasta, Salad
      Yield: 6 Servings
 
      8 oz Tempeh
  1 1/2 c  Sunflower oil
    1/2 c  Cider vinegar
      5 tb Tamari
    1/2 ts Ground ginger
    1/4 c  Red wine
      3 qt Water
      1 lb Pasta spirals or rotini;
           -preferably spinach
      2 c  Broccoli; chopped (leave
           -florets whole)
      4 cl Garlic; minced
      1 ts Dried basil
      4 tb Olive oil
      2 c  Mushrooms; sliced
      2 md Tomatoes; cut in half,
           -sliced
    1/2 c  Fresh parsley; minced
      2 tb Lemon juice
           Black pepper; to taste
 
  Slice the tempeh in half horizontally. You will now have 2 pieces of
  the original langth and width, but half as thick. Cut 6 pieces across
  the width of the tempeh. Cut these pieces in half again across the
  shorter side. Cut once more at a 45° angle to form small triangles.
  Combine oil, vinegar, 4 tb tamari, wine, and ginger in a medium-sized
  bowl. Add tempeh and let sit at least 4 hours. Stir occasionally.
  
  Bring 3 qt water to a boil in a 4 qt pot for the pasta. Cook pasta
  until al dente (2 to 3 minutes if fresh pasta, 5 to 6 minutes if
  not). Drain and pour cold water over pasta. Drain well. Pour into
  large bowl.
  
  In a 10" cast-iron pan, sauté broccoli, garlic, and basil together
  with 1 tb oil until bright green and tender but not overcooked. Set
  aside in bowl to cool. Add remaining 3 tb oil to frying pan. When
  hot, add tempeh after draining the marinade from it (reserve
  marinade). Cook until it begins to brown, stirring occasionally. Pour
  1 ts tamari over it. Cook 1 minute more. Turn off heat and allow to
  cool.
  
  Toss 1/3 cup of the marinade, remaining 2 ts tamari, and the rest of
  the ingredients with pasta. Stir well and serve or refrigerate until
  ready to serve.
  
  Save the rest of the marinade. Store in a jar in the refrigerator or
  make into a salad dressing, adding some herbs and garlic to it.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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