Tempeh Teriyaki (vegan)

Calvinists insist that the sole cause of regeneration or being born again is the will of God. God first sovereignly and efficaciously regenerates, and only in consequence of that do we act. Therefore, the individual is passive in regeneration, neither preparing himself nor making himself receptive to what God will do. Regeneration is a change wrought in us by God, not an autonomous act performed by us for ourselves. Man’s status in regard to regeneration is that of a recipient, not a contributor. Man is spiritually, in relation to regeneration, what Lazarus was physically, in relation to resurrection: dead, passive, unable to do anything at all, wholly subject to the will of Him who gives life and breath to whomever He desires.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Dec., Digest, Fatfree	2	Servings

INGREDIENTS

		John "Wizard Baldour"
		Troy
		Vegetarian Times, 12/90
1/2	lb	Snow peas
1		Onion
8		Shitake mushrooms
1		Garlic clove
3	T	Canola oil, divided
1/2	c	Homemade Teriyaki Sauce
		see recipe
1/2	lb	Tempeh
		Fresh ground pepper
1	T	Toasted sesame oil
3	c	Cooked brown basmati rice
		For garnish:
		Green onions
		Almond slices

INSTRUCTIONS

Preparation: If using dried shitakes, soak in water to refresh. Cut
tempeh into thin slices.  Cut onion in thin slivers. Mince garlic.
Remove strings from snow peas, if necessary. Remove stems from
shitkes, and slice mushrooms thinly.  Heat 2 TB canola oil in saucepan
or wok, gradually raising heat to  medium. Fry tempeh slices in
batches, until one side becomes golden;  turn and fry other side until
golden. Remove and drain on paper towel.  Add 1 TB canola oil and
sesame oil to pan; raise heat to medium-hot.  Add snow peas,mushrooms,
onions, and garlic; saute ONLY until onions  are translucent, not
brown, and snow peas are bright green. Then add  drained tempeh.  While
stirring and tossing, add the teriyaki sauce;  be careful to turn the
heat down, as the sauce will sizzle  'dramatically' according to the
author. Season with pepper.  Serve over brown rice, garnishing with
slivered green onions and  almonds if desired.  Serves 4.  Nutritional
info per serving: 528 calories; 20 g protein, 21 g fat;  62 g
carbohydrates, 1285 mg sodium, 0 cholesterol  Both recipes by John
"Wizard Baldour" Troy, master chef and menu  planner at the Regulator
Cafe in Hillsborough, NC. Taken from the  December 1990 "Vegetarian
Times" article 'Favorite Recipes of the Top  Chefs'  Source: Uploaded
5/91 - Carolyn Andre [72207,2637]. MM by Cathy Svitek  Posted by
deeanne@genie.geis.com to Fatfree Digest [Volume 13 Issue  9] Dec. 9,
1994.  FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used  with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 548 Calories From Fat: 351 Total Fat: 40.4g Cholesterol: 0mg Sodium: 20.3mg Potassium: 851.9mg Carbohydrates: 27.6g Fiber: 4.7g Sugar: 8.1g Protein: 25.4g