Tempeh Tarragon

Prepare rice and cool completely. Alternately, you can cook them separately as wild rice can have a longer cooking time.

1/2 cup basmati rice
1/2 cup wild rice
2 cups water
salt

To bake tempeh: Preheat oven to 400 degrees. Cut tempeh into cubes. Mix together oil, vinegar, tamari, honey, mustard, tarragon and garlic. Add tempeh. Toss to coat. Marinate in refrigerator for 15 minutes. Bake for 15 minutes toss and bake for another 15 minutes, or until browned and crispy on edges. Let cool.

3 pounds tempeh
3/4 cup olive oil
4 tablespoons cider vinegar
1/3 cup tamari (quality soy sauce)
4 tablespoons honey
3 1/3 teaspoons dry mustard
1 1/2 tablespoon tarragon
3 1/3 teaspoons minced garlic

To assemble: Chop cabbage, celery, scallions, parsley, mayonnaise, salt, pepper, and tarragon. Add rice and tempeh cubes. Toss everything together.

1 pound green cabbage, chopped ( I used a 1 pound bag of shredded cabbage)
1/4 bunch celery, chopped fine dice
1/2 bunch scallions, chopped
1/2 bunch parsley, chopped
1 3/4 cups mayonnaise
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons tarragon