Name: Sweet-And-Sour Tempeh with Cucumber And Cauliflower
Ingredients: 2 tb Vegetable oil; 1 tb Coarsely chopped garlic; (about 4 to 6 cloves); 8 oz Tempeh; Cut into bite-size pieces; 1 1/2 c Small cauliflower florets; 1/2 c Vegetable stock; 1 md Onion; Cut lengthwise into thick wedges; 1 tb Soy sauce; 2 tb Distilled white vinegar; 3 tb Sugar; 1 ts Salt; 1/2 Seedless English cucumber; peeled; Halved lengthwise and cut crosswise into; 1 Thick slices; 8 Cherry tomatoes; halved lengthwise

The difference in result between forgiveness that responds to repentance and forgiveness independent of the repentance of the offending party is, of course, that the former pattern issues in reconciliation while the latter does not. But in both cases what is presupposed is that the believer forgives the offender. Transparently, reconciliation is a good thing if it can be achieved, but the goal of reconciliation should not become the cloak for nursing bitterness because it cannot be achieved.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Vegtime3	4	servings

INGREDIENTS

2	tb	Vegetable oil
1	tb	Coarsely chopped garlic
		(about 4 to 6 cloves)
8	oz	Tempeh
		Cut into bite-size pieces
1 1/2	c	Small cauliflower florets
1/2	c	Vegetable stock
1	md	Onion
		Cut lengthwise into thick wedges
1	tb	Soy sauce
2	tb	Distilled white vinegar
3	tb	Sugar
1	ts	Salt
1/2		Seedless English cucumber; peeled
		Halved lengthwise and cut crosswise into
1		Thick slices
8		Cherry tomatoes; halved lengthwise

INSTRUCTIONS

4 SERVINGS VEGAN
In her cookbook Real Vegetarian Thai (Chronicle Books, 1997), author and
Thai cooking instructor Nancie McDermott says that in Thai cookery,
sweet-and-sour dishes are very popular and much lighter than their Chinese
counterparts. The sauce in this dish is a flavorful juice, perfect for
seasoning a dish of plain boiled rice.
Heat wok or large, deep skillet over medium-high heat for 30 seconds. Add
oil and swirl to coat pan. Add garlic and toss for about 10 seconds. Add
tempeh, toss well, and spread it out in a single layer. Cook, turning once,
until lightly browned, about 1 minute on each side.
Add cauliflower and toss well to coat with other ingredients. Add stock and
cook, tossing occasionally, until cauliflower is tender, 2 to 5 minutes.
Add onion, soy sauce, vinegar, sugar and salt and toss well. Cook for 2
minutes. Add cucumber and cook for 1 minute, tossing once. Add cherry
tomatoes, toss well, and cook until heated through, about I minute.
Transfer to a serving platter and serve hot or warm.
PER SERVING: 258 CAL.; 14G PROT.; 12G TOTAL PAT (2G SAT. FAT); 27G CARB.; 0
CHOL.; 976MG SOD.; 7G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 42
Converted by MM_Buster v2.0l.

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