| 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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