ray@bpa.UUCP (RAY BENASH) (04/14/84)
"Whew! I finally got a chance to dumb in some recipes you requested a while
back. Sorry to make you wait, this is the first chance I had to get to you.
The recipes below are from a booklet entitled "Tempeh the Soyfood with Cul-
ture" fall recipes. I got it free at my co-op in Philadelphia. It's from
the Tempeh Works, P. O. Box 870, Greenfield, MA 01302. It was printed in
1981, so I don't know if it is still available. They offer a free copy if
you send a SASE. All info in quotes is mine, the rest is from the booklet.
If some of it sounds hard sell on tempeh, it's there wording, not mine. I
just didn't edit it out, since I am copying there info. If anyone has any
additional recipes please post."
Tempeh is a whole food naturally rich in protein, fiber, vitamins and
minerals, with a delectable flavor and chewy texture. Our tempeh needs no
further cooking, so it's great in a cold salad, or sandwich. Tempeh can be
deep fried, sauteed, baked, broiled or simmered in a soup or sauce. Just sea-
son with your favorite herbs and spices. Scrumptous barbecued or in a casser-
ole, tempeh is simple to prepare and delicious in any meal, anytime of year.
Be sure to keep tempeh refrigerated or frozen until you use it.
"I've generally fried the tempeh I've eaten, usually as an ingredient
in a sandwhich. I've cut it into thin strips and deep fried it also with ex-
cellent results. I've fried it and baked it parmesian style which was also
quite good. In general, I've used it mainly as a quick food, haven't really
experimented at any length at using it as a main entre."
Tempeh Thyme See Serves 4
2 8 oz. pkg tempeh 3 cloves garlic, crushed
1/2 cup butter 3 T. hot sauce
3 tomatoes (green or red) 3 T. horse raddish (optional)
2-3 small, tender eggplant 3 T. thyme
2-3 medium onions salt & pepper to taste
2-3 stalks celery
Crumble the tempeh by hand and fry in butter, with garlic. Add the rest of the
vegetables, diced, and seasonings and simmer until tender. Sprinkle liberally
with sesame seeds.
Stuffed Tempeh Serves 4
1 8oz. pkg. tempeh - cut in half and slice each half again widthwise with sharp
knife.
Prepare stuffing:
Saute 1/2 c. butter 1/4 tsp. salt
1/2 c. diced celery dash pepper
1/2 c. chopped onion 1/2 tsp. sage
1/2 c. chopped parsley 1/4 tsp. rosemary
add: 4 c. bread cubes
optional ingredients; grated carrot, walnuts, pecans, cheese, mushrooms.
Toss all ingredients and add 1/4 to 1/2 cup water for moister dressing. Put
a scoop of dressing on each piece of tempeh and roll up jelly roll style.
Secure with string or toothpick. Baste each piece with butter and put into
buttered casserole dish. Bake at 375 deg. for 1/2 hr. until brown and crisp.
Add vegetable bouillion gravy mix (boullion, tamari and garlic) and return to
oven for another 1/2 hr.. Tempeh will absorb most of the broth so make sure to
cover tempeh rolls with liquid. Serve with steamed vegetables and you have a
scrumptous meal.
Tempeh Ratatouille Serves 4
1 8 oz. pkg. tempeh 1/2 c. chopped green pepper
1 medium zucchini cubed 1/2 c. chopped broccoli
1 small eggplant cubed 1 clove crushed garlic
3-4 chopped tomatoes 1/2 tsp. oregano
1/2 c. chopped onion salt and pepper to taste
1/2 c. chopped mushrooms 1/4-1/2 c. tomato puree
Cube tempeh and saute in buttered skillet. Add eggplant and fry until gold-
en brown. Add rest of ingredients and simmer until temder, about 20 minutes.
Serve over rice.
Tempeh Corn & Cheese Chowder Serves 4
1 8 oz. pkg. tempeh, diced 2 vegetable bouillion cubes
2 medium onions, diced 1 c. milk
2 cloves garlic, crushed 1/2 c. cream (optional)
3 medium potatoes diced 1 c. shredded chedder cheese
1 c. fresh or frozen corn pinch nutmeg
Saute garlic, onion, potato, and tmepeh in 2 T. butter in large soup pan. Add
1 cup water and bouillion cubes and corn. Simmer for 10-15 minutes, until po-
tato is tender. Add milk and cream. Bring almost to a boil, then reduce heat
and add pinch of nutmeg. Serve with cheese sprinkled on top.
Cabbage Kronebusch Serves 4-6
1 8 oz. pkg. tempeh - crumbled by hand
1/2 cabbage, steamed & ready to roll
1 c. cooked brown rice
1 small onion
1 clove garlic
Prepare stuffing:
Mix finely chopped raw onion and garlic, tempeh, and rice.
Add: 1 tsp. salt 1 tsp. hot sauce
Add: 2 T. miso 1/2 c. cider vinegar
Add: 2 T. sesame oil w/chile 1 tsp. ginger
(optional) 1/4 c. sherry (optional)
Mix all together and cook in frying pan for 10-20 minutes. Then take stuf-
fing mixture and roll in cabbage leaves and tightly pack rolls in a baking
pan. Throw the extra stuffing on top. Bake for 20 minutes or until hot at
350 degrees.
Tempeh Sheperdess' Pie Serves 4
2 8 oz. pkg. tempeh - cut cakes in half and slice each half again widthwise
with a sharp knife. Then cut into small pieces.
6-8 medium potatoes 1 sheet dulse - break up
1 c. creamstyle corn and soak in water
2-3 small onions 2 T. oil
2 cloves crushed garlic 1 T. soy sauce
Saute onions, garlic until soft. Add 1/2 cup of water, strained dulse and
tempeh. Steam, stir and add soy sauce. Boil potatoes until tender. Whip with
beater (hand or electric) with tab of butter splash of milk, and salt and pep-
per to taste. In baking dish, pour tempeh combo and even it out in dish. Next
add corn, and last the potatoes in even layers. Bake at 350 deg. for 30 min-
utes or until potato is golden brown.
Tempeh A La Queen Serves 4
2 8 oz. pkg. tempeh, diced fine 1/3 c. flour
1/2 lb. mushrooms, sliced pinch of dill
1/4 c. diced green pepper dash of garlic
1/3 c. butter 1/2 tsp. thyme
3 c. cream (half & half) salt & pepper
4 oz. pimento (or red pepper, diced) 1 T. wine
Saute in skillet butter, Tempeh, mushrooms and green pepper. Cook until tender.
Stir in the flour and mix until blended. Gradually stir in the cream. Stir
until thickened. Add pimento or finely diced red pepper. Reduce heat to low,
cover and simmer for 10 minutes. Stir in seasonings and a T. wine. Serve over
spinach noodles.
Tempeh Baked Beans Serves 4
2 large cloves garlic crushed 1/3 c. molasses
2 onions 2 T. spicey mustard
2 8 oz. pkg. tempeh 1/3 c. water
2-3 c. cooked kidney beans salt and pepper
Saute garlic in 2 T. butter or margarine in a skillet. Add tempeh cut into
1/2 inch squares and brown. Add cut up onion and let broen on low heat. Mix
molasses, water, mustard and add to tempeh mixture. Salt and pepper to taste.
Let simmer for 15-20 minutes in covered skillet or transfer to bean crock and
bake at 350 deg. for 20 minutes. Add more water if needed.
Tempeh El Pesto Pocket Sandwich
Prepare pesto:
Blend until uniform paste in blender (or in mortar and pestle, mixing dry
ingredients first):
1 c. basil leaves tightly packed 1/3 c. pine or walnuts
1/2 c. olive oil 1/2 c. grated parmesan cheese
1/4 c. parsley, chopped 1 tsp salt
Mix some pesto with 1 8 oz. pkg. tempeh cut into 1 inch squares, chopped
cherry tomatoes and cucumbers and 1/4 c. mayonnaise. Salt and pepper to
taste. Fill pocket bread with mixture and top with sprouts.
Tempeh Cutlets with Miso Gravy Serves 4
Slice one 8 oz. pkg. of Tempeh into quarters and slice through the middle
to make thin strips. Baste well with soy sauce and garlic and broil in oven
about 10-15 minutes turning often till crisp. When Tempeh is cooked top with
gravy. Here at the Tempeh Works we enjoy Miso Gravy*.
Saute:
2 T. onion 6 minced mushrooms
1/2 stick margarine or butter 1/2 tsp. thyme
1 clove garlic 1/2 tsp. basil
Add 1/4 cup of unbleached white flour and cook for a few minutes stirring
often. Add 4 ounces of water or vegetable bouillion, and 2T. miso and 1T.
of tomatoe paste and 1/2T. soy sauce. Add a dash of Sherry for some 1T.
of tomatoe paste and 1/2T. soy sauce. Add a dash of Sherry for some added
spice! Simmer for 15-20 minutes.
*The Political Palate
The BloodRoot Collective
Tempeh Parmesian Serves 4
2 8 oz. pkg. tempeh 8 oz. canned tomato sauce
1/3 c. fine dry bread crumbs 1/2 tsp. oregano
1/3 c. grated Parmesan cheese 1/2 tsp. honey
1/4 tsp. salt 1/8 tsp. onion salt
1 T. heavy cream 3 oz. sliced Mozzarella cheese
1 T. water
Preheat oven to 400 deg.. Slice the tempeh into 3 very thin pieces, about
1/8" thick each. Combine bread crumbs, Parmesan cheese, salt and a dash of
pepper in a bowl. Combine the cream and water a shallow bowl. Dip the tempeh
slices in the cream mixture, wetting both side and coat with the bread crumb
mixture. Arrange the tempeh in a single layer in a well-oiled baking dish.
Bake uncovered in preheated oven for 20 minutes. Turn the tempeh and bake 15
minutes more. Meanwhile, combine the tomato sauce, oregano, sugar and onion
salt in a pan; heat to boiling, stirring frequently. Pour sauce over baked
tempeh and top with mozzarella cheese. Return to oven for 1-2 minutes more,
just long enough to melt the cheese.
Tempeh is a fermented food, as are soy sauce, miso, wine, cheese, and yogurt.
Aromatic and pleasant in appearance, its taste and texture are often compared
to chicken, veal and seafood. Fresh tempeh contains 19.5% protein (22 grams
per 4 oz.) in relation to chicken (21%), beef (20%), hamburger (13%), eggs (13%
per 4 oz.) in relation to chicken (21%), beef (20%), hamburger (13%), eggs
(13%), and milk (3%). Tempeh is not only an ideal protein but is also a whole
food rich in vitamins, minerals and natural fibers. During the fermentation
process the culture produces enzymes which partially break down the proteins
in tempeh so that when fully cooked, it is an easily digestable soy bean pro-
duct great for kids and older folks. Tempeh is also a very rich source of
vitamin B 12 which is essential to a vegetarian diet.
"Again, seems like everyone out there thinks that vegetarians are just
*dying* to find something that tastes like meat. I haven't really exper-
ienced the likenesses that they speak of above. It is not a replacement
for bean curd (tofu). It is much firmer as it is made using the whole
dehulled soybean that has been split in half."
"I'll be glad to help with any other questions in the future if I can answer
them, as long as you don't mind waiting until I have a chance to research and
reply."
Good Eating!
Ray Benash
bpa!ray
215-341-3014