Seasoned Tempeh In A Cold Vegetarian Gelatin

It’s easy to stand on the sidelines and find fault with the church’s weaknesses, deficiencies and ineffectiveness; it’s another thing to become involved in fixing the problem by becoming part of the solution. More dedication, more involvement, more prayer, more effort, more devotion, more service, and more humble cooperation and participation in the activities of the church are the appropriate responses to the situation.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	2	Servings

INGREDIENTS

8	oz	Grated tempeh
2	T	Tamari
1	t	Paprika
1/4	t	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

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus welcomes you back”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 272 Calories From Fat: 107 Total Fat: 12.8g Cholesterol: 0mg Sodium: 1021.7mg Potassium: 821.5mg Carbohydrates: 20.4g Fiber: 3.5g Sugar: 5.2g Protein: 24.5g