Marinated Tempeh Pate

[Guest guest]

* Exported from MasterCook *

 

Mushroom Tempeh Paté

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 cup sliced fresh mushrooms (any variety)

1 small onion -- minced

1 tablespoon olive oil

2 cloves garlic -- minced

1 1/2 cups cooked or canned (and drained) lima beans

or white beans

8 ounces cooked Marinated Tempeh

 

Sauté mushrooms and onion in olive oil for 5 minutes. Add garlic, and sauté 3 to

5 minutes more.

Combine sautéed vegetables with beans and Marinated Tempeh in a food processor,

and blend until smooth. Transfer to a serving dish, and chill thoroughly. Serve

garnished with fresh parsley.

Makes a little over 2 cups.

 

Source:

" http://www.execpc.com/~veggie/recipes.html#pate "

Yield:

" 2 Cups "

 

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

 

Per Serving (excluding unknown items): 1116 Calories; 49g Fat (37.1% calories

from fat); 89g Protein; 98g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

39mg Sodium. Exchanges: 5 Grain(Starch); 10 Lean Meat; 4 Vegetable; 4 1/2 Fat.

 

NOTES : This is a great party dish to make ahead of time. Serve it with poppy

seed crackers or on slices of rye bread.

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Marinated Tempeh

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups water or vegetable broth

2 tablespoons tamari or soy sauce

1 tablespoon brown rice vinegar or other mild vinegar

2 slices fresh ginger

2 cloves garlic -- crushed

1 pound tempeh -- cut into 2-ounce or 4-ounce pieces

 

Combine all ingredients in a shallow dish, and refrigerate for at least 30

minutes or overnight, turning tempeh once.

Transfer ingredients to a saucepan. Simmer, covered, for 20 minutes, turning

tempeh once. Remove tempeh, and refrigerate for up to 4 days. The cooking liquid

can be strained and used as a sauce for vegetables or rice.

Makes 4 to 8 servings.

Serving Suggestions:

 

Enjoy hot Marinated Tempeh patties as vegetarian burgers in a bun with lettuce

and tomato.

Thinly slice chilled Marinated Tempeh and use in sandwiches, or add to salads.

Thin slices of Marinated Tempeh can also be browned in oil to serve for

breakfast.

Cube Marinated Tempeh, sauté until browned, and serve with stir-fries.

Grate Marinated Tempeh to add to casseroles or chili.

Crumble Marinated Tempeh and simmer gently in your favorite barbeque sauce.

 

Source:

" http://www.execpc.com/~veggie/recipes.html#marinated "

 

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

 

Per Serving (excluding unknown items): 158 Calories; 6g Fat (31.3% calories from

fat); 15g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Make Marinated Tempeh on the weekend to have on hand for quick meals

throughout the week. The marinade ingredients can be changed to suit your own

tastes. Try adding different herbs or spices, nutritional yeast flakes or

flavored vinegars.

 

Nutr. Assoc. : 0 0 0 0 0 0