Ingredients
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
Posted by deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue
9] Dec. 9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 2 servings
Barbecued Tempeh (Vegan) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Vegetable
The History of Recipes
It is possible to read the history of written recipes back into the distant past, in fact as far as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these old cookbooks were just basic pictorial recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius describes how the Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as bay, rue and parsley. For the decades that followed, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 1900s, recipe publications were starting to become popular as a result of higher levels of literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Barbecued Tempeh (Vegan) recipe.
