Name: Seasoned Tempeh Filling in a Steamed Wonton S
Ingredients: 8 oz Tempeh, precooked; grated or minced fine; 2 tb Tamari; 1/2 ts Vegetable Bouillon dissolved in:; 1/2 c Water; 1/2 ts Hot Pepper Sesame Oil; 1 tb Cornstarch (or Arrowroot); 1 ts Honey; 1 c Green Onions; chopped fine; 1 c Mushrooms; chopped fine; 2 ts Ginger Root, minced; 1 pk Wonton Skins (3-inch size)

Ultimately we become like what we worship. If we worship money, we become materialistic. If we worship power and prestige we become cold and calloused. If we worship an idol, we become as spiritually dead and lifeless as a stone. On the other hand, if we worship Christ, we will be conformed to His image... If He is our ever-increasing preoccupation then we are imperceptibly being transformed into His image by the Holy Spirit.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Appetizers, Vegetarian, Chinese	12	Servings

INGREDIENTS

8	oz	Tempeh, precooked; grated or minced fine
2	tb	Tamari
1/2	ts	Vegetable Bouillon dissolved in:
1/2	c	Water
1/2	ts	Hot Pepper Sesame Oil
1	tb	Cornstarch (or Arrowroot)
1	ts	Honey
1	c	Green Onions; chopped fine
1	c	Mushrooms; chopped fine
2	ts	Ginger Root, minced
1	pk	Wonton Skins (3-inch size)

INSTRUCTIONS

Directions: Combine half of the tempeh with tamari, water, oil, honey and
cornstarch in blender and puree. Take the other half of the tempeh and mix
with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of
this filling and place in center of Wonton Skin; moisten the outer rim and
fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet
and Sour Sauce.
Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515
Notes: Nobody should try to make this alone, its a great group project for
four.
We use a tempeh made with soybeans and barley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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