Vegetarian Chicken Salad
One package Tempeh
1/4 cup vegetable stock
1/2 tbsp soy sauce
1/4 c mayonnaise (you can use vegan dressing here to make your whole picnic vegan)
1 green onion, chopped
Large handful of flat-leafed parsley, chopped
Cut your tempeh into bite sized pieces and simmer in the vegetable stock and soy sauce. Allow to cool and mix with other ingredients. Serve with slices of crusty bread.
2 cups cooked quinoa*, cooled
1/4 cup of your favorite pesto
Around here, pesto isn't made with from a specific recipe, but rather what we have on hand. For this one I placed a large handful of basil, a large handful of parsley, and a large handful of arugula into my food processor. I added a handful of salt and pepper cashews that I had around and a few stray pecans. I topped it off with a squeeze of lemon juice, and some grated parmesan. Begin running your food processor and drizzle in olive oil until it reaches your desired consistency.
For two cups of cooked quinoa, I toasted 1/2 cup of quinoa in a pan and added 1 cup of vegetable stock. You can use water as well. Bring to a boil, and then reduce to a simmer and cover until liquid is absorbed, about 20 minutes.
Mix together the quinoa and pesto, and place in mason jars for individual portions.