Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 I will try it. I have been using tempeh recipes from the files. Those are the most tempeh recipes I have ever seen, they don't even have that many in my vegetarian cookbooks. They have all turned out good too. Mary , Maureen <ailanthus wrote: > > This is from Robin Robertson's Vegan Fire & Spice, which is one of my > new favorite cookbooks. Every recipe I've made from it has been really, > really yummy, and a lot of them are quick to make. The tempeh cacciatore > may be my favorite, though--Not only is it rich and delicious, but the > house smelled out-of-this-world good while it was cooking! Peace, Mo > > 1 lb. tempeh, cut into 2-inch pieces > 2 tablespoons olive oil > salt and freshly ground black pepper > 1 yellow onion, chopped > 1 carrot, cut into 1/4-inch slices > 1 celery stalk, cut into 1/4-inch slices > 1 green bell pepper, cut into 1/2-inch pieces > 3 garlic cloves, minced > 1/2 teaspoon hot red pepper flakes > 1/2 teaspoon dried oregano > 1 (28-oz) can of diced tomatoes, undrained > 1/2-cup dry white wine > 2 tablespoons minced fresh parsley > > Poach or steam the tempeh for 30 minutes. Pat dry. In a large saucepan, > heat the oil over medium-high heat. Add the tempeh and brown lightly on > all sides, about 10 minutes. Season with salt and pepper to taste, then > transfer to a plate and set aside. > > In the same saucepan, add the onion, carrot, celery, and bell pepper. > Cover and cook over medium heat until softened, 5-7 minutes, stirring > occasionally. Add the garlic and the hot red pepper flakes and cook, > stirring for 1 minute. Add the oregano and tomatoes with their juice and > cook, stirring for 2 minutes. Add the wine and boil the mixture, > stirring until it is reduced by half, about 5 minutes. Add the reserved > tempeh and season with salt and pepper to taste. Bring to a boil, then > reduce the heat to medium. Cover and cook for 20 minutes, then transfer > the tempeh to a platter. Stir the parsley into the saucepan, and spoon > the sauce and veggies over the tempeh. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 Hey My MoMo This sounds wonderful. I have to make a trip to Whole Foods and will pick some tempeh up. I forgot it last week. I sure hope more members will give tempeh a try. I didn't know what to do with it years ago and opened the package and tossed it. Now it is one of my favorites. My friend brings me hot freshly made tempeh when she visits the Indonesian market, what a difference, it is the best to cook with. Thanks for sharing your recipe. Donna The seed is in bloom, will it meet an early doom or survive in a tranquil sea? Does it face an early end, will it find a real friend, should it be called humanity? Will creation of man bring death by his hand or will life be his destiny? The Seed - Rare earth --- On Sun, 2/15/09, Maureen <ailanthus wrote: Maureen <ailanthus Tempeh Cacciatore Sunday, February 15, 2009, 4:18 AM This is from Robin Robertson's Vegan Fire & Spice, which is one of my new favorite cookbooks. Every recipe I've made from it has been really, really yummy, and a lot of them are quick to make. The tempeh cacciatore may be my favorite, though--Not only is it rich and delicious, but the house smelled out-of-this- world good while it was cooking! Peace, Mo 1 lb. tempeh, cut into 2-inch pieces 2 tablespoons olive oil salt and freshly ground black pepper 1 yellow onion, chopped 1 carrot, cut into 1/4-inch slices 1 celery stalk, cut into 1/4-inch slices 1 green bell pepper, cut into 1/2-inch pieces 3 garlic cloves, minced 1/2 teaspoon hot red pepper flakes 1/2 teaspoon dried oregano 1 (28-oz) can of diced tomatoes, undrained 1/2-cup dry white wine 2 tablespoons minced fresh parsley Poach or steam the tempeh for 30 minutes. Pat dry. In a large saucepan, heat the oil over medium-high heat. Add the tempeh and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside. In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat until softened, 5-7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring for 1 minute. Add the oregano and tomatoes with their juice and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved tempeh and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the tempeh to a platter. Stir the parsley into the saucepan, and spoon the sauce and veggies over the tempeh. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 15, 2009 Report Share Posted February 15, 2009 Oooh, I'm envious! The tempeh I get is made locally and very good, but yours sounds sooo much better. Hope you like the recipe as much as we did! xxoo, Mo Donnalilacflower wrote: > Hey My MoMo > This sounds wonderful. I have to make a trip to Whole Foods and will pick some tempeh up. I forgot it last week. I sure hope more members will give tempeh a try. I didn't know what to do with it years ago and opened the package and tossed it. Now it is one of my favorites. My friend brings me hot freshly made tempeh when she visits the Indonesian market, what a difference, it is the best to cook with. > Thanks for sharing your recipe. > Donna > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.