Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 Don't saute the canned tomatoes with the onions if you are using all canned instead of a fresh one, just drain and add after. If using fresh you need to soften them so I would dip them in boiling water for a few minutes and then ice water and remove the skin if using all fresh. You going to make this? It's yummy! Did I make sense......LOL Donna --- Shelly <anislandgirl wrote: > just wondered how vital it is to the final outcome > to use fresh and > canned tomatoes? > > Thanks, > Shelly > > Tempeh not Tempe, Arizona > > 1/2 cup raw pumpkin seeds (pepitas and I find > them at Whole > Foods, Trader Joe's and any Latin market) > 1 12 ounce package of tempeh > 1 Tblspn. olive oil > 1 large tomato, diced > 1/2 large onion, diced > 1 large green bell pepper, chopped > 2 chipotle peppers including a few seeds, > crumbled (in a can > in the Latin section of the market) > 1 28 oz. can of whole tomatoes > 1 Tblspn.chili powder (I used a teaspoon, I'm > a chicken) > 2 tsps. ground cumin (don't leave this out) > 1 tsp, salt > 1/2 to 1 cup of water if needed > > Using a coffee grinder or blender, grind the pumpkin > (pepitas) seeds > to a powder in small batches and place seed meal > into a bowl and set > aside. > Slice tempeh about 1/4 inch thick, then cut into > bite sized pieces > and set aside. > Heat oil over high heat in a stir fry pan or wok, > add the tomatoes, > onions, bell pepper and tempeh and cook 1-2 minutes. > Add the chipoyle chiles, canned tomatoes, chili > powder, cumin and > salt, and simmer uncovered for 12 to 15 mins.or > until vegetables > have broken down and flavors have blended. Add > water if needed to > create sufficient sauce. Adjust the seasoning if > needed. > Add the ground pumpkin (pepitas) seed meal and stir > over high heat > for 2 to 3 minutes to thicken sauce. > Serve over steamed rice or eat as soft tacos with > steamed tortillas. > > > > > Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Source: Alice May Brock Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 That does make sense - I was sort of wondering also if the dish is better with both canned and fresh. Shelly , Donnalilacflower <thelilacflower wrote: > > Don't saute the canned tomatoes with the onions if you > are using all canned instead of a fresh one, just > drain and add after. If using fresh you need to > soften them so I would dip them in boiling water for a > few minutes and then ice water and remove the skin if > using all fresh. > You going to make this? It's yummy! > Did I make sense......LOL > Donna > > > --- Shelly <anislandgirl wrote: > > > just wondered how vital it is to the final outcome > > to use fresh and > > canned tomatoes? > > > > Thanks, > > Shelly > > > > Tempeh not Tempe, Arizona > > > > 1/2 cup raw pumpkin seeds (pepitas and I find > > them at Whole > > Foods, Trader Joe's and any Latin market) > > 1 12 ounce package of tempeh > > 1 Tblspn. olive oil > > 1 large tomato, diced > > 1/2 large onion, diced > > 1 large green bell pepper, chopped > > 2 chipotle peppers including a few seeds, > > crumbled (in a can > > in the Latin section of the market) > > 1 28 oz. can of whole tomatoes > > 1 Tblspn.chili powder (I used a teaspoon, I'm > > a chicken) > > 2 tsps. ground cumin (don't leave this out) > > 1 tsp, salt > > 1/2 to 1 cup of water if needed > > > > Using a coffee grinder or blender, grind the pumpkin > > (pepitas) seeds > > to a powder in small batches and place seed meal > > into a bowl and set > > aside. > > Slice tempeh about 1/4 inch thick, then cut into > > bite sized pieces > > and set aside. > > Heat oil over high heat in a stir fry pan or wok, > > add the tomatoes, > > onions, bell pepper and tempeh and cook 1-2 minutes. > > Add the chipoyle chiles, canned tomatoes, chili > > powder, cumin and > > salt, and simmer uncovered for 12 to 15 mins.or > > until vegetables > > have broken down and flavors have blended. Add > > water if needed to > > create sufficient sauce. Adjust the seasoning if > > needed. > > Add the ground pumpkin (pepitas) seed meal and stir > > over high heat > > for 2 to 3 minutes to thicken sauce. > > Serve over steamed rice or eat as soft tacos with > > steamed tortillas. > > > > > > > > > > > > > > Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. > Source: Alice May Brock > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 > > You going to make this? It's yummy! oh, and, yes, I am planning to make this. I never really liked tempeh but tried it again last night and decided I just need to find the right recipes to use it with. Last night's dinner was Salisbury Tempeh from a www.vegweb.com recipe. Very yummy! Shelly Quote Link to comment Share on other sites More sharing options...
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