Spicy Tempeh Corn Stew

[Guest guest]

In a message dated 1/6/2008 6:59:08 PM Eastern Standard Time,

sparrowrose writes:

 

I'm looking forward to the chance to try this one out. Thanks!

 

Sparrow

 

You're welcome! I hope you like it as much as we do!

 

Cath

 

 

 

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[Guest guest]

Hello,

 

I created this recipe sometime back in the 90's. It is sooo good!

 

Cath

 

~SPICY TEMPEH CORN STEW~

 

1 TBS olive oil

1 chopped onion

2 cloves garlic, minced

1 8 oz package tempeh, cubed

2 16 oz cans whole tomatoes, undrained

1 c corn

1 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp ground cumin

1/8 tsp freshly ground black pepper

 

In a Dutch oven, saute the onion, garlic and tempeh in olive oil

over medium heat until the onions are translucent.

 

Add the tomatoes, which have been broken up with a fork, and their

liquid. Add the corn, cinnamon, cloves, cumin and pepper. Stir and

bring to a boil.Reduce the heat and simmer for approximately 15-20

minutes.

 

Note: the unusual combination of cinnamon, cloves and cumin give this

stew a unique taste that is surprising, but tasty!

[Guest guest]

On 1/6/08, catherineleslie1 <catherineleslie1 wrote:

>

> Note: the unusual combination of cinnamon, cloves and cumin give this

> stew a unique taste that is surprising, but tasty!

 

I'll bet! I used to work at a place that served Greek Chili and it had

cinnamon and cumin in it. I loved the combination of those flavors!

Adding cloves in is genius.

 

I'm looking forward to the chance to try this one out. Thanks!

 

Sparrow