Question of the Week --Tempeh Almond Ball/ligtstar ?

[Guest guest]

Jo-ann,

 

This looks good--can you clarify the Nayonaise amount?

 

Thanks,

Heidi

 

 

, " ligtstar " <jo-ann

wrote:

> Tempeh Almond Ball

> ¼ lb Tempeh

> 1½ tsp Lemon Juice

> â… " c Nasoya Nayonaise®

> ¼ tsp Pepper

> 2 Tbs Nutritional

Yeast 2

> Tbs chopped Spicy Olives

> 1½ tsp Tamari

> ½ c Almond Meal

> 1½ tsp Olive Brine (from olive jar) ½ c

> coarsely chopped Almonds

>

>

> 1. Steam tempeh 20 minutes.

> 2. Cool and break into small pieces

> 3. Put Nayonaise, yeast, tamari, olive brine, lemon juice and

pepper in

> food processor and process until smooth.

> 4. Add tempeh and process until smooth.

> 5. Pour into a bowl and fold in olives and almond meal.

> 6. Cover wax paper lined cookie sheet with the coarsely chopped

almonds.

> 7. Form mixture into a ball and place on cookie sheet.

> 8. Roll ball in almonds until evenly coated.

> 9. Wrap tightly in plastic wrap and refrigerate overnight to firm

up.

> 10. Remove from refrigerator shortly before serving and allow to

come

> almost to room temperature before unwrapping and serving.

>

> Approx. 32 Tbs.

> Approx. 40 calories

> Approx. 5 g fat per Tbs.

>

>

>

>

>

>

[Guest guest]

Also - could you clarify for me that 'tempeh' and 'tofu' are the same

things? Or could someone from UK tell me where to get tempeh!

Cheers, Paul

Sounds a great idea ....

 

> , " ligtstar " <jo-ann@>

> wrote:

> > Tempeh Almond Ball

> > ¼ lb Tempeh

> > 1½ tsp Lemon Juice

> > â… " c Nasoya Nayonaise®

> > ¼ tsp Pepper

> > 2 Tbs Nutritional

> Yeast 2

> > Tbs chopped Spicy Olives

> > 1½ tsp Tamari

> > ½ c Almond Meal

> > 1½ tsp Olive Brine (from olive jar) ½ c

> > coarsely chopped Almonds

> >

> >

> > 1. Steam tempeh 20 minutes.

> > 2. Cool and break into small pieces

> > 3. Put Nayonaise, yeast, tamari, olive brine, lemon juice and

> pepper in

> > food processor and process until smooth.

> > 4. Add tempeh and process until smooth.

> > 5. Pour into a bowl and fold in olives and almond meal.

> > 6. Cover wax paper lined cookie sheet with the coarsely chopped

> almonds.

> > 7. Form mixture into a ball and place on cookie sheet.

> > 8. Roll ball in almonds until evenly coated.

> > 9. Wrap tightly in plastic wrap and refrigerate overnight to firm

> up.

> > 10. Remove from refrigerator shortly before serving and allow to

> come

> > almost to room temperature before unwrapping and serving.

> >

> > Approx. 32 Tbs.

> > Approx. 40 calories

> > Approx. 5 g fat per Tbs.

[Guest guest]

http://en.wikipedia.org/wiki/Tempeh

 

look at the pictures on the link above, tempeh is completely

different than tofu in both taste and texture, even though they are

both made primarily from the mighty soy bean. I enjoy both but

tempeh is somewhat less versatile since it has a stronger taste.

this recipe sounds good by the way!

 

 

, " paul_mabbott " <peter-

mabbott wrote:

>

> Also - could you clarify for me that 'tempeh' and 'tofu' are the

same

> things? Or could someone from UK tell me where to get tempeh!

> Cheers, Paul

> Sounds a great idea ....

>

> > , " ligtstar " <jo-ann@>

> > wrote:

> > > Tempeh Almond Ball

> > > ¼ lb Tempeh

> > > 1½ tsp Lemon Juice

> > > â… " c Nasoya Nayonaise®

> > > ¼ tsp Pepper

> > > 2 Tbs Nutritional

> > Yeast 2

> > > Tbs chopped Spicy Olives

> > > 1½ tsp Tamari

> > > ½ c Almond Meal

> > > 1½ tsp Olive Brine (from olive jar) ½ c

> > > coarsely chopped Almonds

> > >

> > >

> > > 1. Steam tempeh 20 minutes.

> > > 2. Cool and break into small pieces

> > > 3. Put Nayonaise, yeast, tamari, olive brine, lemon juice and

> > pepper in

> > > food processor and process until smooth.

> > > 4. Add tempeh and process until smooth.

> > > 5. Pour into a bowl and fold in olives and almond meal.

> > > 6. Cover wax paper lined cookie sheet with the coarsely

chopped

> > almonds.

> > > 7. Form mixture into a ball and place on cookie sheet.

> > > 8. Roll ball in almonds until evenly coated.

> > > 9. Wrap tightly in plastic wrap and refrigerate overnight to

firm

> > up.

> > > 10. Remove from refrigerator shortly before serving and allow

to

> > come

> > > almost to room temperature before unwrapping and serving.

> > >

> > > Approx. 32 Tbs.

> > > Approx. 40 calories

> > > Approx. 5 g fat per Tbs.

>

[Guest guest]

Thanks for the nayonaise amount! Will try in the next couple weeks.

 

Heidi

 

 

 

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[Guest guest]

I apologize. I did not realize the one-third cup of Nayonaise somehow

did not make the paste. I am trying again

 

 

 

Tempeh Almond Ball

 

 

 

 

 

This looks great on that elegant holiday buffet!

 

 

 

 

 

¼ lb Tempeh 1½ tsp Lemon

Juice

 

â… " c Nasoya Nayonaise® ¼ tsp Pepper

 

2 Tbs Nutritional Yeast 2 Tbs chopped Spicy

Olives

 

1½ tsp Tamari ½ c Almond

Meal

 

1½ tsp Olive Brine (from olive jar) ½ c coarsely chopped

Almonds

 

 

 

 

 

1. Steam tempeh 20 minutes.

 

2. Cool and break into small pieces

 

3. Put Nayonaise, yeast, tamari, olive brine, lemon juice and

pepper in food processor and process until smooth.

 

4. Add tempeh and process until smooth.

 

5. Pour into a bowl and fold in olives and almond meal.

 

6. Cover wax paper lined cookie sheet with the coarsely chopped

almonds.

 

7. Form mixture into a ball and place on cookie sheet.

 

8. Roll ball in almonds until evenly coated.

 

9. Wrap tightly in plastic wrap and refrigerate overnight to

firm up.

 

10. Remove from refrigerator shortly before serving and

allow to come almost to room temperature before unwrapping and serving.

 

 

 

Approx. 32 Tbs.

 

Approx. 40 calories

 

Approx. 5 g fat per Tbs.