tempeh

January 17, 2001

This wonderful foodstuff can be excellent in stir-fry's

wrote:

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>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

> ------

>

> There are 13 messages in this issue.

>

> Topics in this digest:

>

> 1. Tomato Soup With Vegetarian " Sausage, " Peppers, & Potatoes

> " Dancer^ " <coolcook

> 2. Vegetarian Red Bell Peppers Stuffed With Arborio Rice & Artichoke

Hearts

> " Dancer^ " <coolcook

> 3. Vegan Lentil-Sweet Potato Soup

> " Dancer^ " <coolcook

> 4. Vegetarian Mixed Grain Mushroom Casserole

> " Dancer^ " <coolcook

> 5. Re: mediterranean

> moonshadow

> 6. Need recipes for Tempeh, Please....

> lisa s <fatlessin2001

> 7. Re: Need recipes for Tempeh, Please....

> " glitterophelia " <glitterophelia

> 8. tempeh mushroom casserole

> " glitterophelia " <glitterophelia

> 9. Fw: Melissa's Marinated Vegetable and Tempeh Kabobs

> " glitterophelia " <glitterophelia

> 10. Fw: Tempeh Olive Spread

> " glitterophelia " <glitterophelia

> 11. Fw: BBQ tempeh

> " glitterophelia " <glitterophelia

> 12. Fw: tempeh chili

> " glitterophelia " <glitterophelia

> 13.

> " glitterophelia " <glitterophelia

>

> ______________________

>

> Message: 1

> Tue, 16 Jan 2001 11:19:56 -0500

> " Dancer^ " <coolcook

> Tomato Soup With Vegetarian " Sausage, " Peppers, & Potatoes

>

> Tomato Soup With Vegetarian " Sausage, " Peppers, & Potatoes

> From; " Claire's Classic American Vegetarian Cooking "

>

> 2 tablespoons olive oil

> 5 large cloves garlic, finely chopped

> 4 medium yellow onions, coarsely chopped

> 4 large bell peppers (red, yellow, and/or green), seeded and

> coarsely chopped

> Salt and pepper

> 2 large fresh tomatoes, halved and cut into 1/2-inch wedges

> 1 35-ounce can Italian whole peeled tomatoes, with juice

> 4 cups water

> 3 large potatoes, peeled and cut into 1-inch chunks

> 1 tablespoon fennel seeds

> 1 large bay leaf

> 1 12-ounce package of meatless, Italian-style " sausage "

> (found in most health food stores), partially defrosted

> if frozen, cut into 1-inch pieces

>

> Heat oil in a large soup pot over medium heat. Add the garlic, onions, and

> bell peppers. Sprinkle lightly with salt and pepper. Stir well to mix and

> coat evenly with oil. Cover and cook over medium heat for 10 to 12 minutes,

> stirring occasionally, until the vegetables have softened somewhat and have

> released some of their liquids. Add the fresh tomatoes, canned tomatoes and

> their juices, water, potatoes, fennel seeds, and bay leaf. Sprinkle lightly

> with salt and pepper. Stir well to mix. Raise the heat to high. Cover and

> bring to a full boil, then lower the heat to medium-low. Cover and cook at

> a

> low-medium boil for about 35 minutes, until the potatoes are just tender

> when tested with a fork. Stir occasionally. Break up any whole tomatoes with

> your spoon. Add the sausage, separating

> the pieces as you add them to the pot. Cover and continue cooking at a

> low-medium boil for 30 minutes, stirring occasionally. Taste for seasoning.

> Remove the bay leaf.

> Makes 8 servings.

>

> ______________________

>

> Message: 2

> Tue, 16 Jan 2001 11:19:45 -0500

> " Dancer^ " <coolcook

> Vegetarian Red Bell Peppers Stuffed With Arborio Rice & Artichoke

Hearts

>

> Vegetarian Red Bell Peppers Stuffed With Arborio Rice & Artichoke Hearts

>

> 4 large red bell peppers, cut in half and seeded

> Salt and pepper to taste

> 3 tablespoons extra virgin olive oil

> 1 medium yellow onion, finely chopped

> 2 ribs celery, finely chopped

> 3 cups cooked Arborio rice (Italian risotto rice)

> 1 (14-ounce) can artichoke hearts, drained and coarsely chopped

> 1 plum tomato, finely chopped, including juices

> 1/4 cups coarsely chopped fresh mint or 1 tablespoon dried

> 2 tablespoons finely chopped flat-leaf parsley

> 2 tablespoon capers, drained

> 3 tablespoons fresh lemon juice (about 1 lemon)

>

> Sprinkle the peppers with salt and pepper. Preheat the oven to

> 400 degrees.

> Heat the oil in a large nonstick skillet over medium heat. Add the

> onion, celery, salt, and pepper. Cover and cook, stirring occasionally,

> for about 4 minutes, or until the onion is softened. Turn the mixture

> into a bowl, using a rubber spatula to scrape out the skillet.

> Add the cooked rice, artichoke hearts, tomato, mint, parsley, capers,

> lemon juice, salt, and pepper. Stir to mix well. Taste for seasonings.

> Stuff this mixture into the pepper halves. Arrange the peppers in a

> glass baking dish large enough to hold them in one layer. Pour 1 cup

> of water around, not over, the peppers. Cover the pan tightly with

> foil. Bake for about 1 hour, or until the peppers are fork-tender.

> Makes 6 servings.

>

> ______________________

>

> Message: 3

> Tue, 16 Jan 2001 11:18:59 -0500

> " Dancer^ " <coolcook

> Vegan Lentil-Sweet Potato Soup

>

> Vegan Lentil-Sweet Potato Soup

>

> 16 ounce package of lentils, washed

> 1 cup finely chopped cabbage

> 4 to 5 ounces peeled mung beans

> 1/3 cup bulghur wheat, uncooked

> 1/2 cup rice, uncooked

> 3 cups chopped onions, frozen if desired

> 3 cups chopped bell peppers, frozen if desires

> 2 medium sweet potatoes, cut in small cubes (3 cups)

> 2 medium squash/zucchini, cut in small cubes (3 cups)

> 1.5 cups corn kernels

> 5 tsp. Ms. Dash Garlic Herb seasoning

> 2 tsp. salt or salt to taste

>

> Place lentils, cabbage, and mung beans in eight quart pot. Add water to

> cover plus 3 inches. Bring to boil, reduce heat.

> Simmer until beans begin to soften. Continue to add water if necessary.

> Add sweet potatoes, onions, bell pepper, rice, wheat squash, and corn.

> Continue to simmer until sweet potatoes and rice are cooked.

> Add seasonings, mix well, and serve.

>

> ______________________

>

> Message: 4

> Tue, 16 Jan 2001 14:48:54 -0500

> " Dancer^ " <coolcook

> Vegetarian Mixed Grain Mushroom Casserole

>

> Vegetarian Mixed Grain Mushroom Casserole

>

> 1/2 c. wild rice

> 1/2 c. pearl barley

> 1/2 c. brown rice

> 1/4 c. oil

> 1 large onion, thinly sliced

> 4 garlic cloves, chopped

> 4 tbsps. unsalted butter or margarine or oil

> 1/2 lb. mushrooms, thickly sliced

> 3 1/2 cs. vegetable broth

> 1 tsp. crushed dried thyme

> 1/2 tsp. crushed dried oregano

> Salt & pepper to taste

>

> Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.

> casserole which is safe for both stove top and oven cooking, and place on

> med. heat. When hot, saute onion and garlic until tender and translucent,

> about 5-6 mins. Add the mixed grains and saute for 1 min., stirring

> constantly.

> Meanwhile melt butter or margarine (if using) in a separate pan on med.

> high heat. When hot, add mushrooms and saute quickly, stirring frequently,

> until the shrooms are hot and have just absorbed the " butter " (about 1

> min.). Immediately remove from heat.

> Add the broth, herbs, and mushrooms to the casserole with the onions and

> grains, and bring to a boil. Season with salt and pepper to taste, cover

> tightly (use aluminum foil between pot and cover if necessary for a good

> seal), and bake at 350 degrees F for 1 hr.

> Makes 3 servings.

>

> ______________________

>

> Message: 5

> Tue, 16 Jan 2001 21:13:47 -0000

> moonshadow

> Re: mediterranean

>

> I too Love Tabouli, here is my favorite recipe I adapted it from 2

> different recipies.

> I almost live on this during the summer LOL, Hope you enjoy!

>

> 1 cup dry bulghar wheat

> 1 1/2 cups boiling water

> 1 1/2 tsp salt

> 1/4 cup fresh lemon and/or lime juice

> 1 garlic clove crushed

> 1/2 cup chopped scallions or green onions(optional)

> 1/4 cup fresh mint chopped or 1 1/2 tbsp dried mint

> 1/4 cup olive oil

> 2 large tomatoes seeded & diced

> 1 cup freshly chopped parsley

>

> 1) Combine bulghar,water & salt in a bowl.Cover and let stand for 15-20

> minutes.

>

> 2) Add lemon juice,garlic,oil & mint and mix thoroughly,refrigerate

> 21/2-3 hours to marinate & chill.

>

> 3) Before serving add onions,tomatoes & parsley,pepper to taste

> can ganish with feta cheese & olives.

>

> Blessings

> Moonshadow

>

> , juliejulz@a... wrote:

> > what is the name of that parsley side dish that comes w

> mediterranean food

> > made with mostly parsely? I would love a recipe E-MAILED to me. it

> is parsley

> > lemon juice and something red.

>

> ______________________

>

> Message: 6

> Tue, 16 Jan 2001 15:41:08 -0800 (PST)

> lisa s <fatlessin2001

> Need recipes for Tempeh, Please....

>

> Hello, my name is Lisa and I just joined your list

> this week.. It's very informative and helpfull.

> I love vegeterian food but sorry, am not one. My

> daughter became vegeterian few months ago and heading

> toward being a vegan. My only objection for her is

> that she's not eating enough or a balanced meals and

> am trying to learn as much as I can on how to prepare

> a balanced, nutrious and delicious vegeterian recipes

> for her. She told me about this Tempeh and I got it

> but would love to get recipes from anyone who have a

> good suggestion on how I cook it..

>

> I appreciate your help in advance.. Thank you..

>

> Lisa

>

> Get email at your own domain with Mail.

> http://personal.mail./

>

> ______________________

>

> Message: 7

> Tue, 16 Jan 2001 22:03:23 -0800

> " glitterophelia " <glitterophelia

> Re: Need recipes for Tempeh, Please....

>

> Lisa wrote:

> Hello, my name is Lisa and I just joined your list

> this week.. It's very informative and helpfull.

> I love vegeterian food but sorry, am not one. My

> daughter became vegeterian few months ago and heading

> toward being a vegan. My only objection for her is

> that she's not eating enough or a balanced meals and

> am trying to learn as much as I can on how to prepare

> a balanced, nutrious and delicious vegeterian recipes

> for her. She told me about this Tempeh and I got it

> but would love to get recipes from anyone who have a

> good suggestion on how I cook it..

>

> I appreciate your help in advance.. Thank you..

>

> Hi lisa! i just discovered how wonderful tempeh is, and i've been veggie for

four years now! lol.....i'm going to bombard you with recipes!!! hee hee

>

> welcome to the list, by the way!!!

>

> cherrie

>

> " What is man without beasts?If all beasts were gone,

> men would die from a great loneliness

> of the spirit.

> For whatever happens to the beast,

> soon happens to man. "

> ~Chief Seattle~

>

> www.calypso.com/glittersvegpage

>

> join my veggie icq active list! active list #73313964

> my icq number: 47113685

>

> [This message contained attachments]

>

> ______________________

>

> Message: 8

> Tue, 16 Jan 2001 22:05:42 -0800

> " glitterophelia " <glitterophelia

> tempeh mushroom casserole

>

> This is from the book " Conveniently Vegan " by Debra Wasserman i made it

the other night and it was fantastic!!!! makes great leftovers, too!!!

>

> * Exported from MasterCook *

>

> Tempeh Mushroom Casserole

>

> Recipe By :

> Serving Size : 4 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 1 cup hulled barley or brown rice

> 2 1/2 cups water

> 1 8oz package of tempeh

> 1 medium onion -- finely chopped

> 1/2 cup mushrooms (any variety) -- chopped

> 1/2 cup celery -- chopped

> 1/2 teaspoon garlic powder

> 1/2 teaspoon cumin

> 1/2 teaspoon curry powder

> 1 tablespoon oil

> 1 1/2 cups water

> 1/4 cup nutritional yeast

> 2 tablespoons tamari soy sauce

> 3 tablespoons unbleached white flour

>

> Cook barley or brown rice in water about one hour until done.

>

> Meanwhile, saute tempeh, onion, mushrooms, celery, and seasonings in oil in

> a large nonstick pot over medium heat for ten minutes.

>

> Preheat oven to 350 degrees. Add cooked barley or rice to tempeh mixture,

> and pour into a 2-quart round baking dish.

>

> Mix water, yeast, tamari or soy sauce, and flour together in a jar by

> shaking well. Pour over tempeh/rice mixture. Bake 30 minutes at 350

> degrees. Serve warm

>

> Description:

> " This is an incredible dish!!!! "

>

> - - - - - - - - - - - - - - - - - - -

>

> Per Serving (excluding unknown items): 51 Calories; 4g Fat (59.6% calories

> from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

> 524mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2

> Fat.

>

> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

>

> [This message contained attachments]

>

> ______________________

>

> Message: 9

> Tue, 16 Jan 2001 22:25:08 -0800

> " glitterophelia " <glitterophelia

> Fw: Melissa's Marinated Vegetable and Tempeh Kabobs

>

> >

> > * Exported from MasterCook *

> >

> > Melissa's Marinated Vegetable and Tempeh Kabobs

> >

> > Recipe By :

> > Serving Size : 4 Preparation Time :0:00

> > Categories : Indiana Soybean Board Kabobs

> > Main Dishes Vegetarian

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 1/4 cup tamari

> > 1/4 cup tarragon vinegar

> > 2 tablespoons lemon juice

> > 2 tablespoons olive oil

> > 1 tablespoon fresh basil

> > OR

> > 1 teaspoon dried basil

> > 1 tablespoon fresh thyme

> > OR

> > 1 teaspoon dried thyme

> > 1 tablespoon fresh cilantro

> > OR

> > 1 teaspoon dried cilantro

> > 2 cloves garlic -- crushed

> > 1/8 teaspoon black pepper

> > 8 ounces tempeh -- cut into 8 cubes

> > 1 red pepper -- cut into 1/2-inch strips

> > 1 green pepper -- cut into 1/2-inch strips

> > 1 medium onion -- quartered

> > 1 small zucchini -- sliced 1/2-inch thick

> > 1 yellow summer squash -- sliced 1/2-inch thick

> > 12 medium mushrooms

> > 8 cherry tomatoes

> >

> > In a large jar, combine the tamari, tarragon vinegar, lemon juice, olive

> > oil, basil, thyme, cilantro, garlic, and black pepper for a marinade;

> shake

> > well to mix. Place the tempeh cubes in a steamer or metal sieve over

> boiling

> > water and steam for 15 minutes.

> >

> > In a large bowl, combine the red pepper, green pepper, onion, zucchini,

> > squash, mushrooms, and tomatoes. Add the tempeh cubes and marinade, and

> > refrigerate for at least 1 hour.

> >

> > On four skewers, alternate the vegetables and tempeh. Grill for 5-7

> minutes,

> > turning frequently and brushing with the marinade.

> >

> > Serve the vegetables and tempeh either on or off the skewers.

> >

> > Source:

> > " Indiana Soybean Board "

> > S(Internet address):

> > " http://www.soyfoods.com/index.html "

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 256 Calories; 12g Fat (38.0%

> calories

> > from fat); 16g Protein; 27g Carbohydrate; 5g Dietary Fiber; 0mg

> Cholesterol;

> > 1020mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3

> Vegetable;

> > 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

> >

> > Nutr. Assoc. : 1476 0 0 0 2130706543 0 0 2130706543 0 0 2130706543 0 383 0

> > 0 0 0 0 0 0 26490 0 0

> >

>

> ______________________

>

> Message: 10

> Tue, 16 Jan 2001 22:26:57 -0800

> " glitterophelia " <glitterophelia

> Fw: Tempeh Olive Spread

>

> >

> > * Exported from MasterCook *

> >

> > Tempeh Olive Spread

> >

> > Recipe By :

> > Serving Size : 8 Preparation Time :0:40

> > Categories : Appetizers & Hors d'Oeuvres Low Calorie

> > Low Cholesterol

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 8 ounces tempeh

> > 1 teaspoon safflower oil

> > 2 tablespoons low-sodium tamari or soy sauce

> > 3 tablespoons low-calorie mayonnaise

> > 1 tablespoon minced green onion

> > 1/4 cup minced celery

> > 2 tablespoons minced parsley

> > 1/4 cup ripe olives -- pitted & chopped

> > 1/8 teaspoon cayenne pepper

> > 1/8 teaspoon dried dill

> > assorted whole wheat crackers or

> > rice cakes

> >

> > 1. Cut tempeh into 1-inch squares. In a shallow pan fitted with a steamer

> > basket, steam tempeh for 15 minutes. Drain and set aside.

> >

> > 2. In a medium-sized skillet heat safflower oil and lightly saute steamed

> > tempeh for 5 minutes, stirring frequently. Remove pan from heat and add

> > tamari sauce, mixing with tempeh. Spoon contents of pan into a

> medium-sized

> > mixing bowl.

> >

> > 3. Mash together tempeh, mayonnaise, green onion, celery, parsley, and

> > olives into a thick spread. Add cayenne and dill. Serve at room

> temperature

> > on whole wheat crackers.

> >

> > Makes 2 cups.

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 85 Calories; 5g Fat (47.4% calories

> > from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 2mg

> > Cholesterol; 219mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0

> > Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

> >

> > NOTES : Tempeh comes from Javanese cuisine, where it is served in tempura

> > and stir-fry dishes, and is skewered on shish-kabobs. It is abundant in B

> > vitamins, low-fat protein, and calcium. Steaming the tempeh before using

> it

> > neutralizes the yeasty flavor and softens it so that it absorbs spices.

> > Tempeh looks like a thin block of textured cheese and is available in

> small

> > packages in the frozen food sections of gourmet and health-food stores.

> > Nutr. Assoc. : 0 0 4026 4052 3585 2656 1036 4282 0 3061 0 0

> >

>

> ______________________

>

> Message: 11

> Tue, 16 Jan 2001 22:28:48 -0800

> " glitterophelia " <glitterophelia

> Fw: BBQ tempeh

>

> >

> > * Exported from MasterCook *

> >

> > Barbecued Tempeh

> >

> > Recipe By :

> > Serving Size : 4 Preparation Time :0:00

> > Categories : Indiana Soybean Board Tempeh

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 16 ounces tempeh

> > 1 large onion -- thinly sliced

> > 2 cups prepared barbecue sauce

> >

> > Cut the tempeh into chunks. Steam over boiling water for 15 minutes. Place

> > the tempeh and sliced onion in a deep dish and pour the barbecue sauce

> over

> > it. Marinate in the refrigerator for at least one hour. Place on outdoor

> > grill and cook until browned and heated through. Baste frequently with

> > barbecue sauce. Can be cooked in a 350ºF oven, covered for 30 minutes.

> >

> > Source:

> > " Indiana Soybean Board "

> > S(Internet address):

> > " http://www.soyfoods.com "

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 330 Calories; 11g Fat (28.6%

> calories

> > from fat); 24g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg

> Cholesterol;

> > 1026mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2

> Vegetable;

> > 1/2 Fat; 1 Other Carbohydrates.

> >

> > Nutr. Assoc. : 0 0 85

> >

>

> ______________________

>

> Message: 12

> Tue, 16 Jan 2001 22:29:17 -0800

> " glitterophelia " <glitterophelia

> Fw: tempeh chili

>

> > * Exported from MasterCook *

> >

> > Tempeh Chili

> >

> > Recipe By :

> > Serving Size : 4 Preparation Time :0:00

> > Categories : Indiana Soybean Board Tempeh

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 2 tablespoons oil

> > 8 ounces tempeh

> > 1 large onion -- diced

> > 2 1/2 cups tomato sauce

> > 3 tablespoons chili powder -- (or to taste)

> > 1 tablespoon tamari

> > 1 tablespoon dry mustard

> > 2 teaspoons garlic powder

> > 1 teaspoon cumin

> >

> > Cut the tempeh into small cubes. Sauté in oil for about 10 minutes, until

> > lightly browned. Add remainder of ingredients and simmer for 20 minutes.

> > Serve over rice.

> >

> > Source:

> > " Indiana Soybean Board "

> > S(Internet address):

> > " http://www.soyfoods.com/index.html "

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 261 Calories; 13g Fat (40.4%

> calories

> > from fat); 15g Protein; 28g Carbohydrate; 5g Dietary Fiber; 0mg

> Cholesterol;

> > 1240mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 1/2

> > Vegetable; 2 Fat.

> >

> > Nutr. Assoc. : 0 0 0 0 0 1476 0 0 0

> >

>

> ______________________

>

> Message: 13

> Tue, 16 Jan 2001 22:55:58 -0800

> " glitterophelia " <glitterophelia

> Subject:

>

> > * Exported from MasterCook *

> >

> > Vegetarian Chili

> >

> > Recipe By :

> > Serving Size : 10 Preparation Time :1:30

> > Categories : Low Calorie Low Cholesterol

> > Low Fat Low Sodium

> > Main Course Vegetarian Dishes

> >

> > Amount Measure Ingredient -- Preparation Method

> > -------- ------------ --------------------------------

> > 1 cup minced onion

> > 1/2 cup minced celery

> > 1/3 cup green bell pepper -- minced

> > 1 tablespoon minced garlic

> > 1/2 cup dry red wine

> > 1/2 cup diced canned green chiles

> > 3 cups chopped tomatoes

> > 3 cups cooked pinto beans

> > 2 teaspoons cumin

> > 1 teaspoon chopped cilantro

> > 1 tablespoon cumin powder -- or to taste

> > 2 teaspoons dried oregano

> > 2 cups water

> > 3 tablespoons tomato paste

> > herbal salt substitute (optional)

> >

> > 1. In a large stockpot or Dutch oven over medium-high heat, cook onion,

> > celery, bell pepper, and garlic in red wine for 10 minutes. Add chiles and

> > tomatoes and cook 3 minutes.

> >

> > 2. Add beans, cumin, cilantro, chili powder, oregano, the water, and

> tomato

> > paste. Raise heat to high, bring to a boil, then lower heat to medium.

> Cover

> > pot and cook until chili is thick (45 minutes to 1 hour).

> >

> > 3. Taste for seasoning, add salt substitute if needed, and serve hot.

> >

> > Makes 8 to 10 cups.

> >

> > - - - - - - - - - - - - - - - - - - -

> >

> > Per Serving (excluding unknown items): 238 Calories; 1g Fat (4.4% calories

> > from fat); 13g Protein; 44g Carbohydrate; 16g Dietary Fiber; 0mg

> > Cholesterol; 67mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;

> 1

> > Vegetable; 0 Fat.

> >

> > NOTES : You will not believe that this chili is meatless -- it is thick

> and

> > hearty and perfect for football weather or winter lunch boxes. For an even

> > richer texture, you can add tempeh, a savory soy product that contributes

> > good low-fat protein. Vegetarian Chili freezes well, so make extra for

> easy

> > weekend lunches.

> > Nutr. Assoc. : 2679 2656 0 3505 0 3576 0 4509 0 383 0 0 0 0 0

> >

>

> ______________________

January 17, 2001

Thanks Kate for your suggested recipes, they sound so

delicious. Now I have to pick one that my daughter

will like...

Thanks again, you guys are great!

Get email at your own domain with Mail.

http://personal.mail./

February 1, 2003

, Allison Nations

<allyanne2001> wrote:

> I think this subject has been brought up already but I

> didn't pay attention. I bought some tempeh today to

> try. Anyone use this? Any good recipes? Is it any

> good? Try as I might...I am just not too thrilled

> with tofu.

> Warmly,

> Allison

Hi,

I've never cooked with tempeh but in my weekly

perusal of newsgroups, alt.food.vegan had the following.

Gary

-----

On 26 Jan 2003 03:29:24 -0800, in alt.food.vegan mrfalafel

(MrFalafel) wrote:

Tempeh and Mushroom Stew on a Mashed Potato Base for One

4oz (115g) tempeh

1 small onion

1 clove of garlic

1 tbsp vegetable oil

2 cups mushrooms

1 small tomato

1 bay leaf

2 tsp soy sauce

8oz cooked potatoes plus soymilk,

vegan margarine and seasoning to taste

Place half a cup of water and 1 tbsp soy sauce in a

saucepan and bring to a boil, place the tempeh in it,

lower heat, cover pan and simmer for 10 minutes.

Turn the tempeh over and simmer for a further 10

minutes. Drain and set aside.

Chop the onion, and garlic and sauté in the oil for

a minute or two.

Slice the mushrooms add them to the pan and

cook for another minute or two.

Dice the tempeh.

Chop the tomato.

Add them to the pan along with the bay leaf

and 1 tbsp soy sauce.

Cook uncovered for about 5 minutes, stirring

frequently.

Heat and mash the cooked potatoes with a bit of

soymilk, margarine and salt and pepper to taste.

Spoon the mashed potatoes on a plate,

remove the bay leaf from the tempeh and

pile the mixture on the mashed potatoes.

August 30, 2007

Go to the substitutes recipe folder and then the soy folder, there are several

tempeh recipes in the tempeh folder. I love my no clam And linguine and others

in there. When I buy tempeh it's hard and in a vacuum pack and I steam it for

about 10-15. Minutes to soften and then crumble or cube it for the recipe.

Donna

Sent via BlackBerry from T-Mobile

" christie_0131 " <christie0131

Thu, 30 Aug 2007 17:24:48

Tempeh

I decided to be a bit adventurous and recently bought some tempeh which

comes as a log of tempeh floating in a jar of salty water.

Unfortunately it comes with no cooking instructions or suggestions. I

imagine that I would just need to drain it and cook it up, but I

wondered if it would need any other preparation?

What are your all-time favourite tempeh recipes?

TIA

Christie

August 30, 2007

Ours is like a hard cheese you can bend. I'm sure being yours is in water it is

set to use like that. They finally have the old bay seasoning in the market

spice isle instead of it sitting on top of the fish counter, I know what you

mean. There is another good recipe in that folder, Not Tempeh Arizona or the

name is near that. I love tempeh now biut the first time I opened it up and

looked at it, it freaked me out. I suggest trying it for the first time, use a

recipe calling for it crumbled. It is a new flavor so get your taste buds used

to it. It is good stuiff.

Donna

Sent via BlackBerry from T-Mobile

" christie_0131 " <christie0131

Thu, 30 Aug 2007 18:01:00

Re: Tempeh

So mine would probably just need to be cubed or sliced and used in a

recipe without the need for steaming. I have seen it in the chiller

section of the whole food store but it had seaweed through it which

didn't appeal (too fishy for me, LOL). Thanks Donna.

Christie

@ <%40>

, thelilacflower wrote:

>

> Go to the substitutes recipe folder and then the soy folder, there

are several tempeh recipes in the tempeh folder. I love my no clam And

linguine and others in there. When I buy tempeh it's hard and in a

vacuum pack and I steam it for about 10-15. Minutes to soften and then

crumble or cube it for the recipe.

> Donna

> Sent via BlackBerry from T-Mobile

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So mine would probably just need to be cubed or sliced and used in a

recipe without the need for steaming. I have seen it in the chiller

section of the whole food store but it had seaweed through it which

didn't appeal (too fishy for me, LOL). Thanks Donna.

Christie

, thelilacflower wrote:

>

> Go to the substitutes recipe folder and then the soy folder, there

are several tempeh recipes in the tempeh folder. I love my no clam And

linguine and others in there. When I buy tempeh it's hard and in a

vacuum pack and I steam it for about 10-15. Minutes to soften and then

crumble or cube it for the recipe.

> Donna

> Sent via BlackBerry from T-Mobile

January 18, 2008

This might be a silly question, but what is Tempeh? I have seen it in recipes

and looked for it in the grocery store, but still don't know what it is.

Barb (Thunder Bay, ON, Canada)

Looking for last minute shopping deals? Find them fast with Search.

January 18, 2008

http://indonesia-eats.blogspot.com/2006/12/tempeh-tempe.html

the above link has pictures and information about tempeh - Indonesian origin

, Barb <tigger_twins wrote:

>

> This might be a silly question, but what is Tempeh? I have seen it in recipes

and looked for

it in the grocery store, but still don't know what it is.

> Barb (Thunder Bay, ON, Canada)

>

> Looking for last minute shopping deals? Find them fast with Search.

>

January 18, 2008

I see that you have gotten some good answers about tempeh, so I

won't describe it again. What I will tell you is that I love the

stuff, and buy it weekly!

My two favorite ways to prepare it are:

1. Cut it into cubes and sautee it in a little olive oil, drain,

then add either soy sauce or a teriyaki sauce and return to skillet

for a few more minutes of cooking. Serve over salad or rice.

2. Cut into cubes, steam for 20 minutes then break up the cubes.

Turn it into a " tempeh salad " for sandwiches. Treat it as you would

if you were making a tuna or chicken salad spread---in other words,

add mayo, maybe a shot of ranch or blue cheese, some dill weed,

salt/pepper, dill relish cubes, shot of mustard, etc. You can add

grapes or nuts--whatever other folks add to the above mentioned

spreads. Chill and use it on rye or other flavorful bread. Man,

it'll change your religion! It's that good...heh, heh, heh...

April

June 12, 2008

The packet is a small vacuum pack and it's 8 ounces and it's in the health food

store in the refrigerated section by tofu. & nbsp; It's a compressed oblong

square, & nbsp; I like to steam the block, it will soften and plump up. & nbsp;

Donna

--- On Thu, 6/12/08, alicemn2000 & lt;alicekrz & gt; wrote:

alicemn2000 & lt;alicekrz & gt;

Tempeh

Thursday, June 12, 2008, 8:33 AM

Where in a health food store is tempeh located? Is it sold with the dry

goods or in the refridgerator or freezer cases? How large it the

package? Are there different kinds? Tofu has soft through hard.

Thanks for your help.

AliceMn

June 12, 2008

Hi Donna

I'm still terrified of tempeh. I know where it is and have even bought it but

then disposed of it when it sat too long waiting for me to gather up my courage.

I don't know why but it's just the way I feel about it.

(

)

(

__

c\_/ Audrey

June 12, 2008

Audrey, snap out of it. LOL I ran away from it the first time I opened a

packet. It really is delicious and I sure love it now. The recipes we have are

the best.

Donna

--- On Thu, 6/12/08, Audrey Z Burrows <quiltbug wrote:

Audrey Z Burrows <quiltbug

Re: Tempeh

" Vegetarian group "

Thursday, June 12, 2008, 2:57 PM

Hi Donna

I'm still terrified of tempeh. I know where it is and have even bought it but

then disposed of it when it sat too long waiting for me to gather up my courage.

I don't know why but it's just the way I feel about it.

(

)

(

__

c\_/ Audrey

June 16, 2008

my familyloves tempeh & i'm sure there are a bunch nof great recipesto get you

started in

the files....

here's an easy simple way to use tempeh... i like to slice it about 1/2-1/4

inch thick so

that you end up with a bunch of small rectangle shaped pieces. these I marinate

for a bit

in italian dressing.. which could simply be any sort of italian salad dressing

to olive oil &

vinegar and seasonings of your choice.. (from a few minutes to hours in the

fridge., these

can be covered in dressing, or just lightly tossed in dressing.. )

I toss the whole bit onto a hot frying pan and brown them a bit.

then I like to eat them plain,

or put on whole grain bread and spread with avocodo.. yummmm

or break into smaller pieces and toss in a salad..

easy peasy and totally tasty!

=)

jenni

, Winterchill <winterchill57 wrote:

>

> Okay yesterday I bought a package of Tempah in a vacuum sealed pouch while at

the

store, so what do I do with it?

> Do I use it straight out of the package? Do I need to soak it in something

first?

>

> Also if any of you are in the DFW area our local Krogers has Morningstar on

sale for 3

for 8 dollars.

>

November 10, 2009

I have used this recipe successfully.

Braised Tempeh & Cabbage

1t Olive oil

4 medium Onions,chopped

10 Garlic cloves,chopped

21/2Lbs Cabbage,cut in 1 inch pieces

1T Caraway seeds

1/2t Sea Salt

16oz Tempeh

2cups Sourkraut juice

Heat pot over med-high heat and add oil.Add onion and saute 6 mns.Add garlic

and cabbage and cook 8 mns.Add the caraway seeds and sea salt and cook 3+ mns.

While the cabbage is cooking,steam the tempeh 20 mns.Cut tempeh into 1/4 inch

strips.Rub oil on tempeh strips.Heat a large skillet over med to med-high

heat.Add tempeh strips.Seal/brown one side,then flip over and seal/brown the

other side(You may need another t of oil if you feel there is not enough).

When sealed,add sourkraut juice and cook over med-high heat until all of the

liquid is absorbed.At this point,lower the heat a little,and cook until tempeh

has dried out and if possible has become a little crispy-be careful not to burn

the tempeh.

Serve on top of cabbage.

**I usually steam my tempeh over 2 cups of water with 2 T of Tamari added in**

I hope you try this as it is very good and low in calories.

Rob

November 10, 2009