tempeh

• Published in: Vegetarian times no. 357; p. 80
• Main Authors: Gentry, Ann, Chappell, Mary Margaret
• Format: Magazine Article
• Language: English
• Published: Oak Park Active Interest Media 01.04.2008
• Subjects: Canola; Cooking; Garlic; Olive oil; Restaurants; Rice; Sugar; Vegetables
• ISSN: 0164-8497; 2168-8680

[...] beauty is in the eye of the beholder. 1 CHILI CON TEMPEH Serves 8 * Vegan Cooking the tempeh separately from the liquid infuses it with flavor without overpowering the chili with spices. 2 Tbs. olive oil, divided 1 onion, chopped (1 cup) 2 carrots, peeled and cut into ½-inch pieces (1 cup) 5 cloves garlic, minced ( 1 Tbs. plus 2 tsp.), divided 2 celery stalks, cut into ½-inch pieces (1 cup) 1 medium red bell pepper, cut into ½-inch pieces (1 cup) 1 small jalapeño pepper, minced 1 14.5-oz. can whole tomatoes with juice 1 6-oz. can tomato paste 2 tsp. ground cumin 2 tsp. dried oregano 1 ½ tsp. chili powder, divided 2 8-oz. FAT; 21 G CARB; 0 MG CHOL; 574 MG SOD; 3 G FIBER; 7 G SUGARS 2 KUNG PAO TEMPEH TRIANGLES Serves 4 * Vegan Serve this easy-to-prepare entrée with stir-fried vegetables and steamed brown rice or soba noodles. 1/3 cup maple syrup 1/3 cup brown rice syrup 1/3 cup low-sodium tamari or soy sauce 2 Tbs. toasted sesame oil 1 clove garlic, minced (1 tsp.) 1 tsp. red pepper flakes 1 tsp. paprika ½ tsp. minced fresh ginger ½ tsp. chili powder ½ tsp. cayenne pepper 2 8-oz. pkgs. tempeh 4 tsp. fresh minced ginger, divided ¼ cup canola or peanut oil ½ cup lime juice 3 Tbs. low-sodium soy sauce 1 ½ tsp. sugar 1 medium red onion, thinly sliced (1½ cups) ½ cup chopped fresh cilantro 16 whole fresh mint leaves ½ tsp. or more red pepper flakes 16 iceberg lettuce leaves 1.