Name: Seasoned Tempeh in a Cold Vegetarian Gelatin
Ingredients: 8 oz Grated tempeh; 2 tb Tamari; 1 ts Paprika; 1/4 ts Cayenne Pepper; Vegetarian Gelatin to make 3 liquid cups; 1 Green Pepper; 1 Red Pepper; 1 Kosher Dill Pickle to; 6 Cubes of vegetarian bouillon (optional); Black Pepper; to taste (optional)

[Jonathan] Edwards bases this distinction on the difference between two ways of knowing. On the one hand, there is knowledge that is merely speculative, notional, a mere cognitive awareness of some truth. On the other hand, there is what Edwards calls “the sense of the heart” in which one recognizes the beauty or amiableness or sweetness of that truth and feels pleasure and delight in it. It is the difference between knowing or believing that God is holy and having a “sense” of or enjoying His holiness. “There is a difference between having a rational judgment that honey is sweet, and having a sense of its sweetness.” Thus “when the heart is sensible of the beauty and amiableness of a thing, it necessarily feels pleasure in the apprehension.”

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian	2	Servings

INGREDIENTS

8	oz	Grated tempeh
2	tb	Tamari
1	ts	Paprika
1/4	ts	Cayenne Pepper
		Vegetarian Gelatin to make 3 liquid cups
1		Green Pepper
1		Red Pepper
1		Kosher Dill Pickle 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

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