Tempeh recipes for Pat

[Guest guest]

Hi there again Pat,

 

I have a few recipes using tempeh. As I have holidays from work (I return on

Thursday 2nd January) I have the time to do a bit of typing so it's no trouble

to send you a selection. Until I know which Madhur Jaffrey books you have I

won't send you any of her recipes - no point doubling up.

 

I'm not too sure if recipes are meant to be posted in a particular format. If

I'm breaking every rule in the book I apologise in advance.

I'm not much of a computer person so if someone could guide me GENTLY through

any 'format' rules for posting I'd be relieved.

 

Apart from a few personal comments I will type the recipes exactly as they are

written in the books - if you have any problems with terminology (ingredients,

measurements etc) just ask and I'll try to help out.

 

 

Source - Family Circle Asian Vegetarian Recipes (published Murdoch Books) [first

3 recipes are all from this book]

 

THAI TEMPEH (serves 4)

 

2 stems lemon grass, white part only, finely chopped

2 fresh kaffir lime leaves, shredded (note from Marie - I always have to use

dried lime leaves as I can't get fresh)

2 small red chillies, seeded and finely chopped

3 cloves garlic, crushed

2 teaspoons sesame oil

125 ml lime juice

2 teaspoons shaved palm sugar

125 ml soy sauce

600 grams tempeh cut into 5 mm slices

80 ml peanut oil

1 tablespoon shaved palm sugar (extra)

100 g snow pea sprouts

finely shredded fresh kaffir lime leaves (extra) - (me again - I use coriander

as the garnish instead of the leaves)

 

1) Place the lemon grass, lime leaves, chilli, garlic, sesame oil, lime

juice, sugar & soy sauce in a non-metallic bowl and mix together well. Add the

tempeh and stir. Cover with plastic wrap and marinate overnight in the

refrigerator, stirring occasionally. Drain and reserve the marinade.

2) Heat half the peanut oil in a frying pan. Add the tempeh and cook over a

high heat in batches, turning once, for 5 minutes or until crispy. Add more of

the oil when necessary. Drain on paper towels.

3) Place the reserved marinade and the extra sugar in a saucepan and stir

over a medium heat. Bring to the boil and cook for 3-4 minutes or until syrupy.

4) Divide 1/3 of the tempeh among the 4 serving plates and top with 1/2 the

snow pea sprouts. Add another layer of tempeh and the remaining sprouts then

top with the remaining layer of tempeh. Drizzle the marinade syrup over the top

then sprinkle with extra lime leaves (see my note above). Serve with Asian

greens if desired.

 

FRIED CARAMEL TEMPEH (serves 4)

 

80 g sugar

oil for shallow frying

250 grams tempeh cut into 2 cm cubes

1 tablespoon oil extra

4 (red Asian if possible) shallots, finely chopped

2 cloves garlic, finely chopped

1 tablespoon grated fresh ginger

1-2 small red chillies, finely sliced

1 tablespoon say sauce

1 tablespoon lime juice

2 teaspoons grated palm sugar

 

1) Place the sugar and 80 ml water in a small saucepan. Stir over a low heat

until the sugar has dissolved. Bring to the boil and cook for 5 minutes or

until golden. Carefully stir in 125 ml water and reduce the heat to low. Cook,

stirring constantly, for 10-15 minutes or until thickened. Remove from the

heat.

2) Heat 1.5 cm oil in a frying pan over high heat. Add the tempeh in two

batches and fry, turning occasionally, for 5 minutes or until browned. Drain

well.

3) Heat the remaining oil in a wok, add the shallots, garlic, ginger and

chilli. Stir-fry over medium heat for 2 minutes or until the shallots are soft.

Add the tempeh, caramel sauce and remaining ingredients and cook for 2 minutes

4) Serve over boiled rice

 

SPICY INDONESIAN TEMPEH (serves 4)

 

oil for shallow frying

250 grams tempeh, sliced

1 tablespoon oil, extra

4 (red Asian) shallots, finely sliced

2-3 birds eye chillies, finely chopped

2 cloves garlic, finely sliced

2 teaspoons grated fresh galangal (me again - use fresh ginger if you can't get

galangal)

1 stem lemon grass, white part only, sliced

2 fresh kaffir lime leaves

2 tablespoons shaved palm sugar

1 tablespoon kecap manis

 

1) Heat 1.5 cm oil in a large frying pan over high heat. Cook the tempeh in

batches for 1-2 minutes or until lightly browned. Drain.

2) Heat the extra oil in a wok, add the chillies, shallots and garlic. Cook

over a medium heat for 3 minutes or until soft. Add the remaining ingredients

and 80 ml water and cook for 2 minutes.

3) Reduce the heat, add the tempeh and simmer for 5-10 minutes or until

heated through. Ad a little water if necessary to prevent sticking.

 

Source - The Vegetarian Society's Simply Good Food (publisher: Harper Collins)

 

MARINATED TEMPEH AND BABY VEGETABLE SALAD WITH TOFU MAYONNAISE

 

100 g tempeh, defrosted

2 tablespoons shoyu or tamari

1 clove garlic, crushed

1 tablespoon groundnut oil

50 grams baby carrots, sliced lengthways

50 grams baby sweetcorn, halved lengthways

25 grams petit pois, frozen

100 grams Chinese leaves, shredded

 

For the mayonnaise

 

50 grams silken tofu

1 clove garlic, crushed

grated zest and juice of 1/2 a lemon

2 tablespoons cold pressed sunflower oil

2 tablespoons water

15 grams fresh coriander, chopped

salt and freshly ground black pepper

 

1) Slice the tempeh into strips about 2.5 cm long

2) Mix the shoyo or tamari with the garlic and toss the tempeh in the

mixture. leave to marinate for 30-60 minutes.

3) Remove the tempeh from the marinade with a slotted spoon. Toss in the oil

then cook under a medium grill for about 10 minutes until golden.

4) Meanwhile steam the baby carrots and sweetcorn for 6-10 minutes until

tender. Cook the petit pois in boiling water for 2-3 minutes until tender.

Drain and cool.

5) Arrange the Chinese leaves on a platter. Mix the tempeh and vegetables

together and scatter over the leaves.

6) For the mayonnaise, put all the ingredients except the coriander, salt &

pepper in a blender or food processor. Blend until smooth. If too thick add a

little more water or lemon juice. If too thin add a little more tofu. Stir in

the coriander and season to taste. drizzle over salad.

 

The next 6 recipes are from

 

Vegan Cooking for Everyone by Leah Leneman (publisher:Thorsons)

 

TEMPEH SPREAD

 

225 g tempeh

1 large onion

2 cloves garlic

2 tablespoons vegetable oil

4 tablespoons say bacon bits

1 teaspoon oregano

5 tablespoons minced parsley

5-6 tablespoons vegan mayonnaise

 

1) Steam the tempeh then mash it in a mixing bowl.

2) Chop the onion finely, mince the garlic and sauté together in the oil in a

skillet 3-5 minutes until lightly browned.

3) Add the fried onion and garlic to the tempeh, together with the bacon

bits, oregano, parsley and mayonnaise. Mix thoroughly. Chill before serving

 

TEMPEH CROQUETTES WITH MUSHROOM SAUCE

 

455 g tempeh

55 g whole wheat flour

55 g vegetable margarine

285 ml soy milk

2 scallions

2 tablespoons soy flour

1 tablespoon soy sauce

3 teaspoons lemon juice

sea salt as required

freshly ground black pepper as required

2 tablespoons chick pea flour

4 tablespoons water

115 g fresh breadcrumbs

oil for deep frying as required

 

For the sauce

 

115 g mushrooms

2 tablespoons vegetable oil

3 tablespoons whole-wheat flour

225 ml water

1-2 teaspoons miso

 

1) Steam the tempeh for about 15 minutes. Set aside.

2) Heat the margarine, stir in the flour then gradually stir in the milk,

stirring constantly to avoid lumps. When the sauce has thickened remove it from

the heat and mash the tempeh in it. Return to the heat and stir well for

another minute. remove from heat.

3) Chop the scallions finely and add to the mixture. Stir in the soy flour,

soy sauce. lemon juice and seasoning. Spread out on a plate to cool then shape

into croquettes.

4) Beat the chick pea flour into the water with a fork. Dip the croquettes

into the breadcrumbs, then into the flour mixture than once again into the

breadcrumbs. Leave the croquettes for 2 hours or longer, to allow them to dry

out so that the breadcrumbs will adhere to them when deep-fried.

5) When ready to serve heat up the oil and deep fry the croquettes until

nicely browned.

6) To make the sauce, chop the mushrooms and sauté them in the oil until

tender. Stir in the flour then gradually add the water, stirring constantly to

avoid lumps. When boiling and thickening, lower the heat and stir in the miso

(softened if necessary in a little water).

 

INDONESIAN-STYLE TEMPEH

 

340 g tempeh

225 g potatoes

2 teaspoon coriander seeds

1 onion

1 clove garlic

2 tablespoons vegetable oil

1 teaspoon turmeric

1 teaspoon sea salt

1 teaspoon raw cane sugar

1 teaspoon lemon juice

1 teaspoon finely grated fresh ginger

570 ml water

115 g cabbage

30 g creamed coconut

brown rice as required

 

1) Cut the tempeh into cubes. Cut the potatoes into small cubes and set

aside.

2) Grind the coriander seeds. Grate the onion. Mince the garlic.

3) Heat the vegetable oil in a large saucepan. Add the coriander, turmeric,

onion, garlic, salt, sugar, lemon juice & ginger. Stir for a minute. Add the

tempeh and potatoes and stir for another minute or two. Add the water, bring to

the boil, lower the heat, cover and simmer for about 10 minutes.

4) Shred the cabbage. Grate or finely chop the creamed coconut. Add these

ingredients to the saucepan. Cover and cook 5-10 minutes until the potatoes are

thoroughly cooked.

 

Serve over rice and, if liked, with sambal oelek.

 

TEMPEH STROGANOFF

 

2 cloves garlic

4 tablespoons vegetable oil

3 tablespoons soy sauce

140 ml apple juice

1/2 teaspoon ground ginger

1/2 teaspoon paprika

freshly ground black pepper as required

455 g tempeh

340 g mushrooms

2 tablespoons vegan margarine

1/2 teaspoon dried basil

a little freshly grated nutmeg

225 g tofu

juice of 1 small lemon

 

1) Mince the garlic. Combine 2 tablespoons oil, the soy sauce, apple juice,

paprika, pepper & garlic in a large saucepan. Cube the tempeh. Add to the

mixture in the saucepan and cook over a low heat for about 5 minutes, stirring

occasionally.

2) Slice the mushrooms. Melt the margarine in a skillet and add the

mushrooms. Sprinkle in the basil and a little grated nutmeg. Stir over a

medium to low heat for about 5 minutes until tender. Add the mushrooms to the

tempeh and stir well.

3) Put the tofu, remaining 2 tablespoons of oil and the lemon juice into a

liquidiser and blend thoroughly. Add the mixture to the tempeh and mushroom

mixture and heat over a low heat until it is warmed through.

 

TEMPEH BURGERS

 

455 g tempeh

340 ml tomato ketchup

4 tablespoons cider vinegar or wine vinegar

8 tablespoons water

1 tablespoon soy sauce

good pinch black pepper

good pinch of cayenne pepper

lettuce (optional)

sliced raw onion (optional)

 

1) If the tempeh is frozen, defrost it. Cut it into 4 pieces.

2) Put the ketchup, vinegar, water, soy sauce and seasonings into a saucepan.

bring to the boil.

3) Place the tempeh in the saucepan, cover and lower the heat to simmer.

Cook on one side for 5-7 minutes then turn over and cook on the other side 5-7

minutes.

4) Leave to cool. (If desired, this may be left in the refrigerator until

meal time).

5) Heat a broiler until moderately hot and place the tempeh under it. Cook

on one side 5-10 minutes until well cooked, then turn over, spreading any

remaining sauce over the top half of the tempeh, and broil the other half for

the same amount of time.

 

TEMPEH HASH WITH POTATOES

 

455 g potatoes

570 ml water

4 teaspoons yeast extract

455 g tempeh

1 onion

1 green bell pepper

4 tablespoons vegetable oil

2 tablespoons whole-wheat flour

2 tablespoons tomato paste

freshly ground black pepper as required

 

1) Cook the potatoes.

2) Heat 285 mls water and dissolve 2 teaspoons yeast extract in it. Place

the tempeh in the saucepan, lower the heat and simmer for 5-7 minutes before

turning over and simmering 5-7 minutes on the other side. The liquid should

have mostly been absorbed by now but if there is any left, drain it. Chop the

tempeh finely and set it aside. (If desired steps 1-2 can be carried out in

advance, and the tempeh and potatoes kept refrigerated until ready to prepare

the dish).

3) Chop the onion and bell pepper finely. Fry in the oil for 3-4 minutes

until they begin to brown.

4) Dice the tempeh and potato and add them to the saucepan. Cook for a

minute or two, stirring constantly. add the flour and stir well, then slowly

pour in the remaining water, stirring constantly. Stir in the remaining yeast

extract, the tomato paste, the tomato paste and pepper. heat thoroughly and

serve.

 

The following two recipes are from Green World Cookbook by Rachel Demuth

(publisher: Chupi Publishing)

 

TEMPEH GORENG WITH SAMBAL KECAP (serves 4)

 

150 g tempeh

 

Marinade

 

2 tablespoons tamari

2 tablespoons boiling water

1 clove garlic, peeled and crushed

1 teaspoon ginger juice

1/2 teaspoon kecap manis or brown sugar

1/4 teaspoon hot chilli sauce

 

sunflower oil for shallow frying

 

Sambal kecap

 

1 red chilli, deseeded and thinly sliced

1 shallot, peeled and thinly sliced

2 tablespoons tamari

1 teaspoon kecap manis or brown sugar

1 tablespoon water

1 teaspoon lime juice

 

1) Slice the tempeh into slim 25 cm long fingers and put into a bowl

 

2) Marinade. Make up the marinade by mixing all the ingredients in a bowl.

Pour this over the tempeh and marinate for 30 minutes, stirring occasionally to

ensure that it's evenly covered. The tempeh should absorb most of the marinade.

3) Drain off any remaining marinade, pat the tempeh dry with kitchen paper

and shallow fry in sunflower oil until golden and crisp. Drain on kitchen

paper,

4) Sambal kecap. Place the chopped chillies and shallots in a small bowl.

Mix together the tamari, kecap manis, water and lime juice and add this mixture

to the chillies and shallots. Leave to marinate 30 minutes.

5) Serve at once with sambal kecap and a handful of aromatic herbs such as

mint, watercress or basil

 

HOT RED PEPPER TEMPEH STIR FRY WITH FLAT RICE NOODLES (serves 4)

 

220 g tempeh

oil for shallow frying

2 tablespoons sunflower oil

2 shallots, thinly sliced

3 garlic cloves, chopped

1 large red chilli, thinly sliced

1 red pepper, sliced

 

Sauce

 

1 tablespoon tamari

3 tablespoons demerera sugar

1 tablespoon tamarind pulp or 1 teaspoon tamarind concentrate

2 tablespoons water

 

flat rice noodles, enough for 4 serves

fresh coriander, chopped

 

1) Cut the tempeh into thick matchsticks and shallow-fry until golden and

crisp. Drain on kitchen paper.

2) Heat a wok and add the oil. When it's hot, add the shallots and stir-fry

for a minute. Add the garlic and chilli and quickly stir-fry these, then add

the red pepper and stir-fry for a couple more minutes. Finally, add the tempeh.

3) Sauce. Make up the sauce by combining the ingredients in a bowl.

4) Stir the sauce into the stir-fry and cook over a high heat, tossing the

tempeh mix until the sauce begins to caramelise and becomes thick and glossy.

5) Place the noodles in a large bowl, cover with boiling water and leave to

stand for 4 minutes. Drain and serve.

6) to serve, pile the noodles on plates, spoon on the stir-fry and garnish

with chopped fresh coriander.

 

Well Pat, I have tried to give you a bit of variation with these recipes. I

hope you find them useful. I have about another 15-20 ( a few more if you count

the Dutch ones but I'm a bit too lazy to do any translating today!!). I'll

wait until I hear from you if this is the type of thing you are after. Perhaps

you could let me know what sorts of cuisine you like best.

 

I'm sure there will be a few typing mistakes but hopefully they won't affect the

recipes (things like leaving a key ingredient out of the list or typing

tablespoon instead of teaspoon!!)

 

Have a great New Year. This place goes absolutely crazy at midnight with

millions of Euros going up in smoke in the form of fireworks. Every street

corner is always coated in red firework paper for the first 2-3 weeks of January

and the noise which erupts at midnight is indescribably as literally millions of

Dutch set their fireworks going. It goes on with let up until about 4 o'clock

in the morning. It is now only about 9:30 in the morning of 31/12 but there are

already fireworks going off in the street but it is NOTHING compared to the big

bang which will happen at midnight.

 

Cheers for now,

 

Regards,

 

Marie

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

-----Oorspronkelijk bericht-----

Van: Sant & Brown <santbrown

Aan:

Datum: maandag 30 december 2002 21:56

Onderwerp: Re: HAPPY NEW YEAR

 

 

Hi Marie!

 

Good to hear from you again! Your generosity over your recipes and/or

links to them is overwhelming. I should feel guilty for asking, but I'm

not going to be ;=) What oh what do you have in the way of recipes for

*tempeh*? I have been working with Charmaine Solomon's and with Madhur

Jaffrey's books - that gives me something like four. Two Thai and a

couple of Indonesian or Indonesian-inflected recipes. Anything

innovative you can add to that? I just kinda thought that with tempeh

being more Indonesian than anything else and the Netherlands having

those links you might have some ideas????

 

Best,

 

Pat - London, Ontario

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

 

 

 

 

 

[Guest guest]

Oh you wonderfully generous woman!!!!! Thank you so much - ten beautiful

recipes to play with ;=) I haven't read all the way through the recipes

themselves yet - I want to savour them slowly - but I just wanted to

thank you for your kindness and the trouble you went to here.

 

I'll be in touch later - after I've selected which one to try first ;=)

-

 

Btw, we eat more asian food than anything else - we eat Italian style

(can toss so many nice things through noodles) when we're in a hurry -

But you have some 'European' style recipes here which look really

tempting, such as the tempeh stroganoff.

 

Thanks and thanks and thanks again. And have a great big noisy and happy

new year!

 

Best,

Pat

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

[Guest guest]

Those recipes are great. Thank you for typing them out for all of us.

Don't

worry about format rules; there really aren't any. We all just go

with the flow

and appreciate anyone for taking time to share what they have and

know.

Namaste.

 

~ Feral ~

 

I believe there are more instances of the abridgment of the rights of

the

people by the gradual and silent encroachments of those in power than

by

violent and sudden usurpations.

-James Madison, fourth US president(1751-1836)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~>

 

, " Marie Rieuwers " <

magnificat@t...> wrote:

 

> I'm not too sure if recipes are meant to be posted in a particular

format. If

I'm breaking every rule in the book I apologise in advance.

> I'm not much of a computer person so if someone could guide me

GENTLY

through any 'format' rules for posting I'd be relieved.

[Guest guest]

Hello once again Pat,

 

Boy, this could become habit forming!!!!

 

It was a real pleasure to get the recipes for you and I will have a look through

the list again soon. As you have no doubt gathered, my database does not

contain the actual recipes but only references to them. As I have to type out

the recipes I thought it would be more sensible to check exactly what sots of

things you were after. Sending recipes that are of no interest to you would be

rather pointless - a waste of typing time and also your reading time.

 

The way the database is organised is with columns for the name of the

book/author/page number/recipe name/category (ie main meal, soup etc)/ethnic

origin (if applicable)/a column with any number of asterisks from zero to 5 to

indicate to myself how keen I am to try the recipe out myself)/whether it is

suitable for picnics/and 'comments' (this could be anything from comments about

how we enjoyed recipes I have used, suggestions that it may be a nice dish to

serve to a particular guest, the name of a friend who gave me the recipe and so

on. When I have huge amounts of time at my disposal I would also like to add

another couple of columns - one to indicate whether recipes are vegan and

another to list key ingredients. For instance, the only way I could search for

recipes for you was to type 'tempeh' into the search function and see what came

up. If there happens to be a tempeh recipe in the list but without the word

'tempeh' in the recipe title I can't locate it. My larger database contains

references to recipe books and the smaller one to cuttings I have collected over

many years. They are all arranged in 5 (over)full arch files in sections with

the same categories as listed in the large data base. The other thing is that I

have only databased the recipes which sound interesting to me so there are quite

possibly other recipes for tempeh in my books that aren't on the database.

 

It is now just before 10:00 pm on New Year's Eve and we have our friends

Cristina and John coming around at about 11:30 to see the new year in with us.

Cristina comes from Romania and wants to stay home until 11:00 pm so that she

can ring her mum in Bucharest to wish her happy new year (Romania is 1 hour

ahead of Holland) but they will come here after she has spoken to her

mum.

 

The mad fireworks extravaganza has already begun. In fact, it started building

up a couple of weeks ago. Officially fireworks can't even be sold here until

28/12 but the restrictions aren't as strong in Belgium so people go there to buy

huge quantities of fireworks . I honestly don't see the point of setting fire

to so much money each year. The LEGALLY bought ones are over 20 million Euros

(just in Holland with a population of between 15-16 milion people) and the

authorities estimate that the legally bought ones represent only about 1/4 of

all fireworks with the rest coming in from Belgium and other countries or being

home made. I had to go shopping today and it was a game of 'avoid the crackers'

- teenage lads think it is extremely amusing to throw crackers direactly at or

just in front of pedestrians, cars and cyclists. I quite enjoy watching the

display at midnight as everyone goes wild with the fireworks but the noise, the

smell, the danger and the cost are all very negative sides of the whole thing,

not to mention the horrible piles of soggy red paper which hang around on street

corners for weeks afterwards. At midnight the whole country erupts in a huge

firework display which goes on unabated until about 5:00am. As I said,

spectacular but incredibly wasteful - at least it's not my money!!

 

As I happen to have a bit of spare time before the festivities begin I might

just as well use it profitably and write the list of tempeh recipes I haven't

yet sent to you. You can decide at your leisure which ones sound interesting to

you. (Don't hesitate one moment if you want them all. I can type them in batches

but after I return to work on Thursday my sessions at the computer will be

slightly shorter!!)

 

I won't put anything from Madhur Jaffrey on the list until I know which of her

books you have access to.

 

I'll list the book and author first, then the name of the recipe

 

1) Gaia's Kitchen by Julia Ponsonby Colourful stir-fry with tempeh

2) Vegetarian Times January 2000 Tempeh 'sausage' patties

3) Vegetarian Times April 2000 Spinach salad with crisped

tempeh

4) Vegetarian Times May 2000 Tempeh with zucchini, peas and

tomatoes

5) Vehetarian Times May 2000 Spicy tempeh and corn salsa

6) Vegetarian Times July 2000 Tempeh-walnut burgers

7) Vegetarian Times September 2000 Sloppy Joes (from a Naysoya

advertisement)

8) Vegetarian Times April 2001 Jamaican jerk tempeh

9) Vegetarian Times April 2001 Tempeh bouillabaisse

10) Vegetarian Times April 2001 Tempeh bolognaise

11) The No Cholesterol (No Kidding) Cookbook by Mary Carroll with Hal Straus

California tempeh spread

12) The Yoga Cookbook - The Sivananda Yoga Vedanta Centres Tempeh stew

13) The Yoga Cookbook - The Sivananda Yoga Vedanta Centres Tempeh with

sesame seeds

14) American Wholefoods Cuisine by Nikki & David Goldbeck Tempeh burgers

15) American Wholefoods Cuisine by Nikki & David Goldbeck Hot open-faced

tempeh sandwich

16) American Wholefoods Cuisine by Nikki & David Goldbeck Tempeh parmesan

17) American Wholefoods Cuisine by Nikki & David Goldbeck Tempeh kebabs

with pineapple BBQ sauce

18) American Wholefoods Cuisine by Nikki & David Goldbeck Tempeh sandwich

salad

19) Vegetarian Cooking for Everyone by Deborah Madison Avocado club with

tempeh strips

20) Vegetarian Cooking for Everyone by Deborah Madison Marinades for

tempeh - hot mustard

21) Vegetarian Cooking for Everyone by Deborah Madison Marinades for

tempeh - sesame-ginger

22) Vegetarian Cooking for Everyone by Deborah Madison Marinades for

tempeh - Thai coconut

23) Vegetarian Cooking for Everyone by Deborah Madison Marinades for

tempeh - hoisin

24) Vegetarian Cooking for Everyone by Deborah Madison Tempeh in coconut

sauce

25) Vegetarian Cooking for Everyone by Deborah Madison Tempeh simmered in

broth

26) Vegetarian Cooking for Everyone by Deborah Madison Tempeh strips in a

smoky molasses marinade

27) Vegetarian Cooking for Everyone by Deborah Madison Baked tempeh with

mustard-honey marinade

28) Vegetarian Cooking for Everyone by Deborah Madison Barbecued tempeh

29) Vegetarian Cooking for Everyone by Deborah Madison Fried tempeh

30) Vegetarian Cooking for Everyone by Deborah Madison Marinated and fried

tempeh Indonesian style

 

As you can see, Vegetarian Times is a good source of tempeh recipes but I no

longer receive the magazine> It was always a nightmare trying to renew my

subscriptiion from Holland so I gave up trying.

 

Well, that's it for now. I still have an hour to find my earplugs!!!!!!!!!

 

Best wishes from Marie

 

 

-----Oorspronkelijk bericht-----

Van: Sant & Brown <santbrown

Aan:

Datum: dinsdag 31 december 2002 15:46

Onderwerp: Re: Tempeh recipes for Pat

 

 

Oh you wonderfully generous woman!!!!! Thank you so much - ten beautiful

recipes to play with ;=) I haven't read all the way through the recipes

themselves yet - I want to savour them slowly - but I just wanted to

thank you for your kindness and the trouble you went to here.

 

I'll be in touch later - after I've selected which one to try first ;=)

-

 

Btw, we eat more asian food than anything else - we eat Italian style

(can toss so many nice things through noodles) when we're in a hurry -

But you have some 'European' style recipes here which look really

tempting, such as the tempeh stroganoff.

 

Thanks and thanks and thanks again. And have a great big noisy and happy

new year!

 

Best,

Pat

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

 

 

 

 

[Guest guest]

Hi again, Marie.

 

Again I am in your debt - thank you so much. Actually, what I'd like to

do is to try the recipes you have already sent me before I ask for more

;=) And since we don't eat tempeh every day, that might take a little

while. I will however start getting _Vegetarian Times_ on a regular

basis - just picked up the January one over the hols, but haven't had

time to have a look yet - such a backlog of things to do!!!

 

At the risk of sounding like a total spoilsport I'll say that I

absolutely *hate* fireworks - they always seem to be an assault. They

make pretty lights in the sky, of course - but some people are made

nervous by things that go boom in the night. I am one of them ;=) As for

the cost, let's not even go there. How many people would those fireworks

have fed! When they fireworks started here in downtown London, we had

one frightened cat, and two frightened dogs, and one trying to be

nonchalent animal guardian plus a 'oh no, what's that damned row'

husband ;=) Of course, a New Year's celebratory drink settled the human

nerves just fine - cookies all round for the pets.

 

I'll write again later about the cookbooks I do and don't have available

- we moved here from Oz just about three and a half years ago and we

sacrificed loads of books. If my recipes weren't keyed into my computer

- and some favourites, but few, were - then they didn't make it. I have

bought cookbooks since, of course.

 

Thanks again. Hey, am I the only person around on this list who is

interested in tempeh? I don't think of it as a meat substitute any more

than beancurd/tofu is - just a useful and versatile food.

 

best,

pat

 

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

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" I don't do pawprints. " -- Snoopy

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[Guest guest]

On Thu, 02 Jan 2003 11:16:38 -0500, you wrote:

 

 

>

>Thanks again. Hey, am I the only person around on this list who is

>interested in tempeh? I don't think of it as a meat substitute any more

>than beancurd/tofu is - just a useful and versatile food.

>

 

I like tempeh and eat it quite often.

 

I don't have any great recipes for it though: I just

marinate it in tamari and gingerroot, then saute it. Then

eat it.

 

Generally, as the 'meat' of a meal - in other words, a meal

might be baked potatoes, spinach, tempeh, salad, for

example.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

> I just

> marinate it in tamari and gingerroot, then saute it. Then

> eat it.

>

That's been about my use of it - but then I dump it in some kind of

curried veg or add stir fried veg Thai style, served with rice. But I'm

looking for more recipes all the time - whether for tempeh, tofu, beans,

lentils, anything like that, because our tastes are always changing.

There just aren't enough meals in a year to try everything :=(

 

Btw, I note that you declared yourself, sometime yesterday maybe, as not

really being a vegetarian. My two favourite home vegetarian cooks are

non-vegetarian. One used a little meat only (he was careful with meat

because he found it expensive - this was back in student days, some

years before Noah's flood), but would leave it out for vegetarians. The

other is a rabid meatlover, but cooks the most delicious vegetarian

stews - which she invents on the spot, never twice the same. I myself

cooked vegetarian long before I was one, because we had so many

vegetarian friends ;=)

 

best,

pat

 

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------

[Guest guest]

On Thu, 02 Jan 2003 14:22:28 -0500, you wrote:

 

 

>Btw, I note that you declared yourself, sometime yesterday maybe, as not

>really being a vegetarian. My two favourite home vegetarian cooks are

>non-vegetarian. One used a little meat only (he was careful with meat

>because he found it expensive - this was back in student days, some

>years before Noah's flood), but would leave it out for vegetarians.

 

I'm like this, I cook and eat a little meat, usually we have

two 'meat' meals a week, and the rest vegetarian meals.

 

I probably wouldn't if I weren't married to a meat-eater.

He's British too. He's come a long way (in regards to what

he'll eat) during the five years that we've been married,

and changed a lot...progress is being made.

 

We both have chronic illnesses and my life at the moment is

sort of difficult: so adding an additional complication to

my life isn't in the cards at present. Maybe in the future.

 

Pat

--

Pat Meadows

 

CLICK DAILY TO FEED THE HUNGRY

United States: http://www.stopthehunger.com/

International: http://www.thehungersite.com/

[Guest guest]

Your eating regimen sounds sensible and healthy to me - why worry! We

don't eat meat because we don't like it - not even the smell of it

(which causes problems) and since the discovery that we don't, we have

found good reasons, which existed all along of course, not to eat it:

health, ethics, ecology, you name it. Post-facto rationalization, I

suspect. (Or maybe we decided we didn't like it because . . . who knows.

Funny that both my husband and I went off it at around the same time.)

 

So I figure that we are in no position to criticize someone else's

eating habits - or ethics or whatever - or to preach - although it is

tempting sometimes.

 

I'm sorry you have health problems - and sorrier that this is a

difficult time for you. I hope things straighten out soonest.

 

It's good talking to you ;=) Thanks for your support.

 

best,

pat - in ontario

 

--

PAT - AND CASEY & MADE - AND MISHA THE CAT WHO LOVES BEAGLES

(In London, Ontario, Canada)

OUR EMAIL LIST: townhounds-

(townhounds/)

PERSONAL EMAIL: SANTBROWN

PERSONAL WEBPAGE: http://www.angelfire.com/art/pendragon/

----------

" I don't do pawprints. " -- Snoopy

----------