8 ounces organic original tempeh
½ cup walnuts, soaked for an hour and drained
1/3 cup organic raisins
1/3 cup organic celery, chopped
¼ cup red onion, chopped finely
¼ cup fresh organic parsley, chopped
¼ cup Not Diets Not Mayo (see recipe on this site)
¼ cup pure water, or to desired consistency
½ tsp organic Dijon mustard
1 tsp curry powder

Tamari (like San J) to brush on tempeh

Brush tempeh square with tamari on all sides and cube it in ½ inch cubes. Place it in a glass dish lined with parchment or silicon sheet. Bake at 325 for 30-35 minutes or until lightly golden. Transfer to small bowl and chill while cutting vegetables. To make the dressing, place the walnuts, Not Mayo, Dijon mustard and curry powder in blender and blend until smooth. If necessary, add a teaspoon of water at a time to process. The volume is small, unless doubling. Remove tempeh from refrigerator and add the raisins, celery, onion and parsley. Add dressing, toss and chill until serving. Serve on a bed of greens and sprouts.