Experimental Recipie..try it if you dare! :)

[Guest guest]

Ok, as I said before, I'm an experimental cook...and tonight, I used tempeh

for the first time with the following ingredients:

 

1/2 an large onion

garlic (as much as you like)

2 long sweet peppers (I used a red and a green one)

a handful of greenbeans, washed and chopped in to bitesize pieces

half a can of white beans

a couple of handfuls of baby spinach

3 grain tempeh (this happened to be the only one at the store, but with the

spices, it works. I only used half and cut it in to small peices.)

1 tomato

3/4 cup minute rice

veggie broth (use as much as you want to make it thinner or thicker)

salt

pepper

Old Bay Seasoning (If you can't get Old Bay near you, since it's kind of a

Northeast spice mix, there's emeril's, or any combination of seasonings

that you would use for fish, I know, sounds wierd, but oddly enough, works

with the tempeh)

 

Ok, here's what I did: I sautee'd onions, garlic, peppers and the

greenbeans. After that cooked for a little bit, I added the tomatoes and

tempeh (I got this really huge tomato at the farmers market that's about

the equivalent of 2 regular size tomatoes). I let that cook down for awhile

and then added the salt, pepper, and Old Bay. Then I added the veggie

broth. Here you can add more for more of a soup, or less for more of a

stew. Then I added the beans and let that all cook for about 5-10 minutes.

I added the rice and let it simmer until the rice was just soft, and then

added the baby spinach. I let this all cook for another 5 minutes.

 

It's not too bad, for my taste anyway. Let me know what you think.

Personally, I think I'm still partial to tofu....

 

Gina

[Guest guest]

Looks yummy. My personal change would be to add the spinach at the last minute

so it just wilts - not cooks. Also leftover cooked rice. Good recipe!

 

Gina <webdyke wrote:Ok, as I said before, I'm an experimental

cook...and tonight, I used tempeh

for the first time with the following ingredients:

 

1/2 an large onion

garlic (as much as you like)

2 long sweet peppers (I used a red and a green one)

a handful of greenbeans, washed and chopped in to bitesize pieces

half a can of white beans

a couple of handfuls of baby spinach

3 grain tempeh (this happened to be the only one at the store, but with the

spices, it works. I only used half and cut it in to small peices.)

1 tomato

3/4 cup minute rice

veggie broth (use as much as you want to make it thinner or thicker)

salt

pepper

Old Bay Seasoning (If you can't get Old Bay near you, since it's kind of a

Northeast spice mix, there's emeril's, or any combination of seasonings

that you would use for fish, I know, sounds wierd, but oddly enough, works

with the tempeh)

 

Ok, here's what I did: I sautee'd onions, garlic, peppers and the

greenbeans. After that cooked for a little bit, I added the tomatoes and

tempeh (I got this really huge tomato at the farmers market that's about

the equivalent of 2 regular size tomatoes). I let that cook down for awhile

and then added the salt, pepper, and Old Bay. Then I added the veggie

broth. Here you can add more for more of a soup, or less for more of a

stew. Then I added the beans and let that all cook for about 5-10 minutes.

I added the rice and let it simmer until the rice was just soft, and then

added the baby spinach. I let this all cook for another 5 minutes.

 

It's not too bad, for my taste anyway. Let me know what you think.

Personally, I think I'm still partial to tofu....

 

Gina

 

 

 

[Guest guest]

At 11:20 AM 9/20/2004, you wrote:

>Looks yummy. My personal change would be to add the spinach at the last

>minute so it just wilts - not cooks. Also leftover cooked rice. Good

>recipe!

 

Thanks...

 

Acctually, that's kind of what I did, but I let it cook a few minutes

longer after wilting and stirred it in....'twas yummy anyway...

 

Gina