4 Slices Tempeh Bacon
1 Large Head of Broccoli
1 Large Carrot, peeled
6 Ounces Coconut Milk Yogurt
1/4 Cup Just Mayo
3 Tablespoons Cider Vinegar
2 Teaspoons Sugar
1/2 Teaspoon Salt
Freshly Ground Pepper, to taste
8 Ounces Chopped Water Chestnuts
1/2 Red Onion, finely diced
1. Cook tempeh in the microwave or a skillet until crisp. Chop coarsely.
2. Slice the broccoli with a thin slicing disc in a food processor. Slice or grate the carrot.
3. Whisk yogurt, mayo, vinegar, salt and pepper in a small bowl. Mix the broccoli, carrot, tempeh, water chestnuts and onion. Pour the dressing over and mix well. Chill until serving time.
Goes well with sandwiches.
Soundtrack Nickleback - No Fixed Address