Seasoned Tempeh In A Cold Vegetarian Gelatin.

* Exported from MasterCook *

SEASONED TEMPEH IN A COLD VEGETARIAN GELATIN.

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Grated tempeh
2 tb Tamari
1 t Paprika
1/4 ts Cayenne Pepper
Vegetarian Gelatin
- to make 3 liquid cups
1 Green Pepper
1 Red Pepper
1 Kosher Dill Pickle
4 -to
6 Cubes of vegetarian bouillon
- (optional)
Black Pepper -- to taste
- (optional)

Mix tamari with paprika and cayenne pepper in a bowl
and then stir in grated tempeh. Spread on large plate
and microwave for 5-10 min. (Or bake or broil until
firmer and browner).

Chop fine the peppers and pickle and mix with browned
tempeh. Bring 3 cups of vegetarian gelatin (with or
without bouillon) to boil, pour over the
pepper/pickle/tempeh mix and then pour into flat dish
to 1/2 inch height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and
Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat
eating Bavarian turned vegan tempeh maker; comments
and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little
tempeh cookbook which was easily overlooked: The
Tempeh Cookbook; The Book Publishing Company; P.O. Box
99, Summertown TN 33483



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