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
Written cooking instructions as an idea can be traced far back into history, in truth as far into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these early records were just very simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals were divided into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the early Romans were skilled in the use of many herbs and spices, including some that we all recognise such as bay, fennel and asafoetida. In the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in books on cookery, the majority of which are now in private cookery archives. When we get to the 1900s, cook books were starting to become popular mostly as a result of increased literacy, people having increased spare time and being a little richer. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Barbecued Tempeh (Vegan) recipe.
