Part 34 (1/2)

1 cup Silken Mayo Dressing (page 92), or cup commercially prepared vegan mayo

1-2 teaspoons wasabi powder

2 teaspoons lime juice

IN A steamer basket, steam the tempeh for 10 minutes. Add the peas and steam for another 3 to 4 minutes, until the peas are bright green and tender. Remove from the steamer, sprinkle with soy sauce, and toss into a large bowl with the scallion. Allow to cool for a few minutes. Crush the cubes of tempeh a little with your hands and toss in the diced pear.

In a small bowl, whisk together the Silken Mayo Dressing or mayonnaise, wasabi powder, and lime juice. Taste and adjust the spice level with more wasabi if necessary.

Pour the dressing over the tempeh mixture, stir to combine everything, and place in an airtight container. Chill for at least 30 minutes or overnight, to allow the flavors to blend.

PROSPECT PARK POTATO SALAD.

MAKES A BOATLOAD.

TIME: 50 MINUTES, PLUS TIME TO CHILL.

The perfect potato salad for any family reunion or general food fight.The mustard gives it a cool yellow color, with little bits of green dill.We love how the cuc.u.mbers taste like pickles when the salad has been sitting around for awhile.This recipe really does make a lot, so if not taking to a picnic or family reunion, you might want to halve it.

5 pounds white potatoes, peeled and washed

1 seedless cuc.u.mber, sliced into small, thin pieces

1 cup Vegenaise

cup Dijon mustard (whole-grain is best)

cup olive oil

cup distilled white vinegar

2 tablespoons sugar

1 tablespoon dried dill

1 teaspoon turmeric

1 teaspoons salt, or to taste

1 teaspoon ground black pepper, or to taste

1 large carrot, peeled