Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 Oh yes, please share your recipe. Donna --- Lori Denley <loridenley wrote: > Diane, > > I just tried it for the first time and loved it. > I don't like tofu most of the time, so I was scared > of tempeh, but I will definitely buy it again. I > used it in Tempeh Rancheros which were great. I'll > post the recipe later this afternoon if you are > interested. > > Lori > > strayfeather1 <otherbox2001 wrote: > ok I want to get over my fear of tempeh. > For the third time I have > bought a package of frozen tempeh, thawed it out and > then chickened > out. The other 2 I eventually tossed but there is > one in my fridge > now. How long does it keep after thawing? It is > unopened. > > Thanks and Peace, > Diane > Looking for last minute shopping deals? Find them > fast with Search. > > [Non-text portions of this message have been > removed] > > 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 ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2008 Report Share Posted February 3, 2008 Tempeh Rancheros from 15-Minute Vegetarian by Susann Geiskopf-Hadler & Mindy Toomay Ingredients 1 Tbsp canola oil 1/2 yellow onion, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 can (14oz) diced tomatoes, with juice 2 Tbsp diced pickled jalapeno pepper 2 tsp crushed garlic 2 tsp pure chili powder 1 tsp ground cumin 1/2 tsp salt several grinds black pepper 12 oz soy tempeh, cut into 1/2 X 3 strips 8 corn tortillas 1 cup shredded pepper jack cheese Heat the oil in a large saute pan over medium-high heat. Add the onion and bell peppers and saute, stirring frequently for 3 minutes. Add the tomatoes, jalapeno pepper, garlic, chili powder, cumin, salt, and pepper. Stir to combine, cover, and cook 8 minutes. Remove the lid and nestle the tempeh pieces into the sauce. Cover and cook 3 minutes. Just before serving time, wrap the tortillas in a tea towel and heat in a microwave oven until steaming hot, about 1 minute. (Alternatively, you may toast the tortillas one at a time in a hot, dry skillet or over a gas flame, turning frequently.) Serve the tempeh in shallow bowls with a generous helping of sauce on top. Sprinkle with cheese and nestle 2 folded tortillas in each bowl. Yield: 4 servings Each will have: 401 calories; 6 g fat; 21 g protein; 44 g carbohydrates; 3 mg cholesterol .................................................................................\ ................................................. I serve mine differently...I put the tortillas on a plate, add one slice of tempeh to each, spoon with sauce and then sprinkle with cheese. I also used chili powder mix, not pure chili powder at half the amount. Enjoy! Lori Donnalilacflower <thelilacflower wrote: Oh yes, please share your recipe. Donna Quote Link to comment Share on other sites More sharing options...
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