1 (8 ounce) package tempeh, chopped into 1/2 inch cubes
2 tablespoons olive oil
2 tablespoons tamari
1 tablespoon red wine vinegar
1 tablespoon water
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
pinch dried thyme
pinch dried sage
1 butternut or other winter squash, cut into 1 inch cubes
2-3 celery stalks, diced
1/2 cup red onion, finely diced
1/4 cup fresh flat leaf parsley, chopped
3-4 tablespoons raisins
3-4 tablespoons tamari
1 1/2 tablespoons Bragg's liquid aminos
1 tablespoon maple syrup
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
freshly ground pepper, to taste
1. Preheat oven to 350 degrees F. Combine tempeh marinade ingredients in an 8" x 8" glass baking dish. Stir to combine evenly. Add tempeh and toss to coat. Bake in oven for 40 minutes, checking and stirring after the first 20 minutes and every 10 minutes thereafter. Allow to cool to room temperature.
2. While tempeh cooks, prepare the rest of the salad. Place squash cubes in a microwave safe dish and cook on high 5 minutes, or until evenly cooked through. (You can also roast or steam the squash if you don't have a microwave, or prefer not to use it.) To roast, preheat over to 450 degrees F, toss squash with olive oil to coat, and cook for 25-30 minutes. To steam, simply place in steamer insert and steam for 15-20 minutes, checking to make sure it isn't falling apart. Allow squash to cool to room temperature.
3. Combine remaining salad ingredients in a large bowl. Add cooled tempeh and squash. Mix well. You can serve this immediately or refrigerate overnight. Leftovers will keep well for another day or so.
Anticipate compliments to the chef!!!
Source of recipe: I combined a recipe for the tempeh marinade from People's Co-op Cafe (in San Diego) cookbook and Colleen Patrick-Goudreau's Vegan Table recipe for Autumn (or Winter) Tempeh Salad.