CATH - Spicy Tempeh Corn Stew

[Guest guest]

Thanks Cath,

 

This looks great. The spices sound wonderful to me - that sort of combination

reminds me of one of my favourite cuisines, Middle Eastern. I have a lasagne

recipe which uses cinnamon and I've lost track of the number of people who have

looked at me as if I am mad when I give them the recipe. Cinnamon seems to so

well with tomatoes.

 

Cheers from Marie

 

 

catherineleslie1 <catherineleslie1 wrote:

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!

 

 

 

 

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