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from www.whitewave.com

 

Leonardo's Polenta Boulder

Tempeh Chili

 

* Exported from MasterCook *

 

Leonardo's Polenta Boulder

 

Recipe By : www.whitewave.com 10/99

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound White Wave Tofu -- see note

1 large egg

3 ounces ricotta cheese

2 ounces Asiago cheese

1 pinch grated fresh nutmeg

salt -- to taste

pepper -- to taste

3 tablespoons butter or olive oil

5 1/4 cups water

1 bunch spinach -- chopped and drained

1 cup polenta

***PUTTANESCA SAUCE***

2 cloves garlic -- minced

2 tablespoons olive oil

28 ounces canned crushed tomatoes

1/2 cup sliced Kalamata or Nicoise olives

1 tablespoon capers

1/2 bunch basil -- chopped

OR 3/4 teaspoon dried

3 chopped pepperoncini -- optional

 

NOTE: For best results, squeeze out as much water as possible from the tofu.

 

Serves 6-8

 

Sauce: Lightly brown garlic in oil over medium heat in a large saucepan.

Add tomatoes, olives, pepperoncinis, basil and capers. Cook for 20 minutes.

 

Casserole instructions: Mix tofu, egg, cheeses, nutmeg, salt and pepper

together. Blend in spinach and spread evenly in a 3 quart casserole dish

and set aside. In a saucepan, bring water to a rapid boil. Add butter and

salt. Slowly add polenta. stirring constantly to avoid lumps (a wire whisk

helps). Lower heat to medium and continue stirring for 5 minutes. Add a

pinch of nutmeg and pepper. Pour over mixture in casserole and cool in

refrigerator 1 hour or overnight. Bake in 350 oven for 20 minutes until

hot. Serve topped with puttanesca sauce.

 

 

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* Exported from MasterCook *

 

Tempeh Chili

 

Recipe By : www.whitewave.com 10/99

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces White Wave Tempeh -- grated

2 tablespoons soy sauce

2 tablespoons water

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon soy or sesame oil

6 tablespoons olive oil

1/2 teaspoon oregano

1 teaspoon mustard powder

1 teaspoon cumin

1 tablespoon chili powder

1 teaspoon salt

1 green pepper -- chopped

1 onion -- chopped

1/4 teaspoon pepper

2 tablespoons soy sauce

28 ounces canned whole peeled tomatoes with juice -- chopped

15 ounces canned kidney beans

(plus liquid to make one cup)

 

Serves 4

 

Marinate tempeh in soy sauce, water, garlic powder and onion powder for 30

minutes.

 

Heat the next five ingredients in a large sauce pan (Soy or sesame oil

through cumin.)

 

Combine remaining ingredients, along with tempeh and marinade, bring to a

boil and simmer 30 minutes. Serve hot and top with grated cheese.

 

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