2 from Cookin' Southern Vegetarian Style

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* Exported from MasterCook *

 

Barbecue " Chicken " Tempeh

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 4 Preparation Time :0:00

Categories : Main Soy

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 8-ounce packages tempeh -- thawed

1 onion -- chopped

A few tablespoons oil

5 cups Wild Woman's Bar-be-que Sauce

 

Cut tempeh pieces into quarters.

 

In a large ovenproof skillet over medium heat (or an electric skillet set to

350 degrees), heat oil and saute onions until slightly softened. Add tempeh and

saute 20 to 30 minutes, turning once, until slightly browned on both sides.

 

Stir in 4 1/2 cups barbecue sauce and 1/2 cup water. Cover and bake in

300-degree oven about 30 minutes (or in loosely covered 300-degree electric

skillet for 40 minutes). Check occasionally; if sauce gets too thick, add

remaining 1/2 cup barbecue sauce. Uncover and cook 10 more minutes.

 

Makes 4 to 6 servings.

 

Cuisine:

" Southern "

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

 

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Per serving: 373 Calories (kcal); 13g Total Fat; (29% calories from fat); 7g

Protein; 65g Carbohydrate; 0mg Cholesterol; 2509mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Cupid's Thumbprints

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 9 Preparation Time :0:00

Categories : Cookies Dessert

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soy margarine

5 tablespoons brown sugar

1 egg or egg replacer (see Note)

1/2 teaspoon vanilla extract

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup sesame seeds -- (1/4-1/2)

Red raspberry (or strawberry) jam

 

Preheat oven to 350 degrees. Mix the margarine, brown sugar, egg and vanilla

until smooth in a large bowl. In a second bowl, mix flout, salt and baking

soda. Add dry ingredients to wet ingredients until blended; do not overstir.

 

Roll each spoonful of dough into a ball and roll it in the sesame seeds. Place

on an ungreased cookie sheet, and press thumb into the center of each ball.

Bake 10 to 12 minutes, or until brown on the bottom. Fill indents in the warm

cookies with jam and cool on a wire rack.

 

Soy margarine is sold under several brand names at health-food stores; it is

also sold in most supermarkets under the brand name I Can't Believe It's Not

Butter.

 

Cuisine:

" Southern "

Source:

" /message/EthnicRegionalMCook/2247 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" Book Publishing Company, 2000 "

Yield:

" 18 cookies "

 

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Per serving: 183 Calories (kcal); 12g Total Fat; (59% calories from fat); 2g

Protein; 17g Carbohydrate; 0mg Cholesterol; 250mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;

1/2 Other Carbohydrates

 

NOTES : Several egg replacements are sold in stores; use as directed. To make

egg replacer at home, mix 1/2 cup each arrowroot flour and potato flour (sold

at health-food stores). Keep it refrigerated in an airtight container. To use,

remove 1 tablespoon of the flour mixture and mix with 2 tablespoons water. That

equals 1 egg. A second way to make egg replacer is to buy flaxseed and grind it

well in a spice grinder or blender. Mix 3 tablespoons ground flaxseed with 1/2

cup cold water: This equals 2 eggs.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0