8 1/2 oz tempeh, cut to small cubes
3 tbsp vegetable oil
1 medium onion, chopped
2 each garlic cloves, minced
1 tbsp fennel
1 tsp chili powder
1 tsp coriander
1 tsp cumin
1/4 tsp cayenne pepper
1 each green pepper, chopped
2 tbsp tamari
2 tbsp lemon juice
3 tbsp molasses
2 tbsp cider vinegar
1 tbsp mustard powder
6 tbsp tomato paste
1 cup water
4 dash tobasco sauce
Directions
Saute onions, garlic & spices till onions soften. Add peppers &
tempeh chunks & continue to saute for 5 minutes or so. Transfer to a
shallow baking pan.
Whisk together the sauce ingredients (tamari, lemon juice, molasses,
vinegar, mustard, paste & water). Add to the vegetables. Bake for 30
minutes at 350F for 30 minutes covered & then for 30 minutes
uncovered. Stir frequently throughout.
Serve on rice with coleslaw or stuff into pita.
Source Unknown
Servings: 2 servings
Barbecued Tempeh Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Vegetable
The History of Recipes
Food historians have proved the existance of recipes way back into the far past, in fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years we have some books from the fourteenth century ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that we all know today, but rather accounts of the types of food on the menues of the upper classes of the time. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new foods and tastes created an explosion in books on cooking, the majority of which still exist in private libraries. Over the following few hundred years, the upper-class families of Wesstern Europe strove to serve up the best banquets, and because of this the best chefs and their recipe collections could command a high salary. However, it wasn`t until the 19th century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording the recipes of their peers. Like it or not, the introduction of television brings us TV chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Barbecued Tempeh recipe.
