| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indo |
Chili, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 3/4 |
lb |
Tempeh, thawed, crumbled |
| 1 |
|
Onion, chopped |
| 1/2 |
|
Sweet green pepper |
| 2 |
|
Garlic cloves, minced |
| 28 |
oz |
Canned tomatoes, undrained |
| 19 |
oz |
Canned kidney beans, drain |
| 5 1/2 |
oz |
Tomato paste |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Molasses |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Tempeh: of Indonesian origin, is fermented soybean patty made from split,
hulled and cooked soybeans. The soybeans are inoculated with a starter and
fermented for 24 hours to produce an extra firm tofu with a chewy quality
similar to meat. Tempeh is sold frozen in health food stores.
In large saucepan, heat oil over medium heat; cook tempeh with 1/2 cup
water, stirring, for 5 minutes or until browned. Add onion, green pepper
and garlic; cook, covered and stirring occasionally, for 5 minutes or until
onions are softened.
Chop tomatoes; add to mixture along with beans, tomato paste, vinegar,
molasses, soy sauce, mustard, chili powder, basil, oregano, salt and
pepper. Bring to boil; reduce heat and simmer for 15 minutes.
Per serving: about 312 calories, 19 g Protein, 8 g fat, 47 g carbohydrate
very high source fibre, excellent source iron.
Source: Canadian Living magazine Aug 95 Presented in article by Jan Main:
Health & Well-Fare: Savour The Soy"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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