Tempeh Strips With Black Mole

When sharing the Gospel, listen carefully to the person! You are not talking to a robot. Your words are not a prerecorded message. This is an individual with a soul created in God’s image. Show the person dignity. They are not a personal challenge viewed simply as a convert to be won or a prize for our evangelism trophy case. Listen to them and try to genuinely enter their world. Love them! Learn their heart and then speak Christ as the solution. Never alter the core message, but learn to package the Gospel in a customized way for each individual. Probe them. Emphasize with them. Question them to understand them. This is love, investment in a human being however short of long that interaction might be, drawing out their worldview, beliefs, struggles and fears and then presenting Christ as the answer who has overcome sin.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Sami	New, Veglife2	8	Servings

INGREDIENTS

1 1/2	c	Vegetable broth
2	T	Balsamic vinegar
1	t	Tamari or soy sauce
16	oz	Tempeh
		each 8 oz block cut into 12
		slices
3	T	Raw almonds
2		Ancho chiles, plumped and
		diced
1		Pasilla chile, plumped and
		diced
1		Mulato chile, plumped and
		diced
1		Tomato, seeded & diced
1/2	c	Raisins or dried currants
		plumped
3	T	Sesame seeds, toasted
1 1/2	oz	Mexican chocolate, finely
		chopped
1/2	t	Cinnamon
1/4	t	Allspice
1/2	t	Ground cumin
		Salt to taste
		Freshly ground pepper to
		taste
		Flour for dredging
		Cooking spray or oil

INSTRUCTIONS

In a large bowl, whisk together 1/2 cup of the broth, vinegar, and
tamari. Add tempeh, turning pieces to coat with marinade. Set aside  to
marinate for 1 hour. In a food processor, finely grind the  almonds.
Add chiles, tomato, raisins, sesame seeds, and remaining  vegetable
stock. Process until smooth (the puree will still be  somewhat textured
at this point.). Lightly spray or oil a large  skillet and warm over
medium high heat. Add chile puree and cook for  5 minutes, stirring
frequently. Reduce heat to medium-low and add  chocolate, stirring
until chocolate is dissolved. Add spices and cook  an additional 2
minutes. Lightly spray and heat a nonstick saute pan  over medium high
heat. Drain tempeh slices slightly on kitchen  toweling, and dredge
lightly with flour. Saute until slightly browned  on both sides.
Arrange browned tempeh slices on a serving platter and  top generously
with mole.  By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21,
1999.  Recipe by: Veggie Life, March, 1999  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“God weeps for you”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 207 Calories From Fat: 82 Total Fat: 9.8g Cholesterol: <1mg Sodium: 559.6mg Potassium: 543.6mg Carbohydrates: 19.8g Fiber: 2.9g Sugar: 5.8g Protein: 14.1g