Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 Hi sweet_lady2u I just wanted to point out that tempeh is not a sea vegetable (or sea weed) but a soy product. It is a fermented soy product, a whole fermented food, made with whole soy beans, so it is pretty different than tofu. It does not matter since you enjoyed the recipe, seaweed is also really nutritious and good for you to be adventurous in cooking! However, when you get a chance you might want to give tempeh a try. You could try Donna's recipe, linguine with not clam sauce (made with tempeh) or any tempeh recipe that looks appealing to you in the files. I like to make it into tacos usually. I hope you continue having fun cooking! Roseta , " sweet_lady2u " <sweet_lady2u wrote: > > hey everyone! > I've tried 2 recipies out of the files this week...and wow!!! > > the first one > > Tempeh and Mushroom Stew on a Mashed Potato Base > > 1/3 c. water > 1 tbsp. soy sauce > 1/2 to 3/4 c. tempeh > 1 small onion > 1 small garlic clove > 1 tbsp vegetable oil > 2 cups. mushrooms > 1 small tomato > 1 bay leaf > 1 tsp. soy sauce (may be doubled) > 6 ozs. cooked potatoes (or more) > soy milk or regular milk; to taste > vegan margarine or butter to taste > seasoning; to taste > > Bring the water and first amount of soy sauce to the > boil in a small pan, place tempeh (defrosted if > frozen) 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 saute 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 remaining amount of soy sauce. Cook, uncovered, > for about 5 minutes, stirring frequently. Heat and > mash the cooked potatoes with soy milk, margarine and > seasoning to taste. Make a mashed potato base, remove > the bay leaf from the tempeh mixture, and pile it onto > the base. > > My boyfriend (the vegetarian, that I love to cook for) picked this one > out. So I didn't have everything in the fridge and we made a list and > went to the store, needing: tempeh, tomatoe and milk (cuz i all i had > is almond milk and it didn't say i could sub it) anyways. My local > store does not have tempeh. I still dont understand what tempeh is, > other than sea weed (but thats not the point), and my store had the > sheets of seaweed so i decided to get it and see what happens, so we > got some of that instead. Well, so instead of having tempeh, we made > rolls with the seaweed, first we layered on the mashed taters and then > a layer of veggies and rolled it up like sushi! i turned out sooo > good! the rolls were a little hard to cut, but i figure that is > probably user error Had no left overs from that meal, he scraped > those pots clean..yay success!! > > anyways, the second one i made tonite for myself, bc i grew some mung > bean sprouts and wanted to use them to cook with. > > Chinese Noodles with Spring Vegetables - 5 pts > > Amount Measure Ingredient -- Preparation Method > >-------- ------------ -------------------------------- > 8 ounces Chinese noodles -- 1 package > 1 tablespoon peanut oil > 1 tablespoon sesame oil > 1 tablespoon grated fresh ginger > 2 garlic cloves -- finely chopped > 2 tablespoons reduced-sodium soy sauce > 1 cup small broccoli florets > 1 cup fresh bean sprouts > 8 cherry tomatoes -- halved > 1 cup chopped fresh spinach > 2 scallions -- chopped > Crushed red chili flakes -- (optional) > > Fill a large pot 3/4 full with water and bring to boil. Add the > noodles and cook until al dente (tender), 10 to 12 minutes, or > according to the package directions. Drain the noodles thoroughly. > Set aside. > In a large stockpot or frying pan, heat the oils over medium heat. > Add ginger and garlic and stir-fry until fragrant. Stir in the soy > sauce and broccoli and continue to cook over medium heat for about 3 > minutes. Add remaining vegetables and cooked noodles and toss until > warmed through. > > Divide the noodles among warmed individual plates and top with > crushed red chili flakes, if desired. Serve immediately. > > I REALLY altered this one. for starters i had spaghetti noodles > neither of the 2 oils (so i used coconut) no ginger, and no scallion, > but i did have everything else and i added sweat peas, and used left > over stewed tomatoes and i put on the pepper flakes! this was so good! > i'm glad i didn't have a dinner guest because I ate it all! > I love this group!! Thanks for all your help, I've learned sooo much > about how to cook for my vegetarian boyfriend, yay! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2009 Report Share Posted January 28, 2009 hi Roseta, thanks for the advice, I thought that it wasn't seaweed, but my boyfriend told me it was, so i went with it. Either way, my little town's store doesn't have it, guess i'm going to have to request it. Thanks for the advice -maggie , " rosetalleo " <rosetalleo wrote: > > Hi sweet_lady2u > > I just wanted to point out that tempeh is not a sea vegetable (or sea > weed) but a soy product. It is a fermented soy product, a whole > fermented food, made with whole soy beans, so it is pretty different > than tofu. It does not matter since you enjoyed the recipe, seaweed is > also really nutritious and good for you to be adventurous in cooking! > However, when you get a chance you might want to give tempeh a try. > You could try Donna's recipe, linguine with not clam sauce (made with > tempeh) or any tempeh recipe that looks appealing to you in the files. > I like to make it into tacos usually. I hope you continue having fun > cooking! > > Roseta > Quote Link to comment Share on other sites More sharing options...
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