Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Aug. 20, 2013

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On the processed spectrum, tempeh lies somewhere between a whole soybean and tofu. As a result, tempeh has significantly more fiber than tofu – more than five times the amount of fiber by volume.


Baked Bananas
Want to add a delicious nondairy fruit dessert to this meal? Puree two frozen bananas, a cup of nondairy milk, and a tablespoon of nut butter. This creates a  creamy “ice cream” without the high levels of fat, sugar, and cholesterol of traditional ice cream!



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Mixed Greens and Spicy Roasted Tempeh with Maple-Sage Dijon Dressing


Protein-rich tempeh is a great addition to this light summery salad. Drizzle it with Maple-Sage Dijon Dressing for a taste bud tantalizing meal!

Serves 2


8 ounces tempeh, cut into bite-size squares
Pinch of ground allspice
Pinch of cayenne pepper
Pinch of ground cumin
1 small head red leaf lettuce, chopped
1 1/2 cups kale leaves, chopped
1 cup baby arugula
2 tomatoes, sliced
4 green onions, sliced
1/4 cup Maple-Sage Dijon Dressing


Preheat the oven to 375 F.

Place the tempeh cubes in a baking dish and spritz them with water. Add the allspice, cayenne, and cumin and toss to coat. Cover the baking dish, place in the oven, and roast for 7 to 10 minutes.

Combine the lettuce, kale, arugula, tomatoes, and green onions in a salad bowl and toss with the dressing. Add the tempeh and toss to coat.

Per Serving: 319 calories; 6 g fat; 16% calories from fat; 30 g protein; 51 g carbohydrates; 37 g sugar; 18 g fiber; 63 mg sodium

Source: Power Foods for the Brain by Neal Barnard, M.D.; Recipe by Jason Wyrick.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: