Wow. I love Vegan Soul Kitchen. This is a great tempeh recipe. First the tempeh is poached in broth, then fried in (quite a bit of) olive oil, then tossed in a spice/herb blend. My pieces broke up a lot in the tossing process, but it’s likely because I had to toss the mixture in a covered pot instead of a paper bag like the book suggests. I’m barely going to the liquor store this month (the dissertation calls), so I don’t have any paper bags on hand for once! To go with I made collards with mushrooms and tomatoes and garlic, and mashed yams with some lime juice, cardamom and cinnamon added.
June 21, 2009 at 10:34 pm |
this look so so good. i have never cooked with tempeh, which seems kind of crazy now that i think about it!