| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Tempeh |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Water |
| 5 |
ts |
Minced garlic |
| 1 1/2 |
c |
Chopped onion |
| 3 |
tb |
Vegetable broth |
| 1 |
c |
Chopped carrots |
| 3 |
c |
Chopped fresh tomatoes |
| 1/2 |
lb |
Chopped kale |
| 1/2 |
|
Lemon; juice of |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Basil |
| 1 |
ts |
Chili powder; or more |
| 3 |
tb |
Tomato paste |
| 38 |
oz |
Kidney beans; canned |
| 1 |
c |
Chopped green bell pepper |
| 1 |
c |
Bulgur; soaked |
INSTRUCTIONS
From: PatH <phannema@wizard.ucr.edu>
Date: Thu, 4 Jul 1996 10:26:47 -0700 (PDT)
Recipe By: Prevention Mag July 1996:79
In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon
of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely
grate, then add back to marinade. Set aside.
In a large kettle at medium-high heat, "saute" onions and rest of garlic in
vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and
tomato paste. When vegetables are almost done cooking (about 20 minutes),
add drained and rinsed kidney beans, tempeh, green peppers and soaked
bulgur; continue cooking until tender.
NOTES : Anti-cancer recipe emphasizing fiber, vitamins A and C, folate and
potassium. It combines tempeh's texture with such flavors as kale, carrots
and bulgur, along with the traditional kidney beans and tomatoes, cumin and
onions. Tempeh is sold in 8 and 16 ounce containers - so this recipe will
serve 8 or 16 people.
MC-Recipe Digest V1 #139
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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