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From: ken@hp-pcd.UUCP (ken)
Newsgroups: net.veg
Subject: Tempeh recipes (at last)
Message-ID: <22500008@hpcvlo.UUCP>
Date: Fri, 28-Jun-85 04:59:00 EDT
Article-I.D.: hpcvlo.22500008
Posted: Fri Jun 28 04:59:00 1985
Date-Received: Mon, 1-Jul-85 08:18:04 EDT
Organization: Hewlett-Packard - Corvallis, OR
Lines: 67
Nf-ID: #N:hpcvlo:22500008:000:2383
Nf-From: hpcvlo!ken    Jun 28 00:59:00 1985


	TEMPEH RECIPES

	I am going to present the ideas I hold dear while preparing
	tempeh.  I have been eating tempeh regularly for five years.
	These ideas should stimulate you to realize that tempeh can be
	incorporated into almost any recipe.

short instructions:
	thaw tempeh between 10 to 30 minutes
	steam tempeh in vegie steamer for 30-35 minutes
	now use the tempeh in one of your favorite recipes

expanded long-winded verbose instructions full of good ideas:

	I prefer fresh tempeh,  but it's hard to come by, unless you
	make it yourself (should I relate to you the story of how my
	brother in Arizona turned his entire bathroom into a tempeh
	incubator producing a wealth of tempeh cakes!).

	Frozen tempeh is next best.  You only need to thaw frozen
	tempeh for about ten minutes.   If I am cooking dinner I would
	take tempeh out of the freezer when I arrive home,  then go
	about my business (look at the day's mail, change into
	comfortable clothes, wash my hands...),  when I get back to
	the kitchen the tempeh is ready to be prepared for
	consumption.

	Cut tempeh into whatever size is called for by your recipe.
	For example, for tempeh burgers the normal frozen tempeh  cake
	should be quartered;  cube tempeh is appropriate for lasagne
	or Russ's wedding tempeh dish (see following article);  or
	become a tempeh guru like my friend george who works with his
	tempeh sliced thinly at a slight angle.

	Steam the tempeh for about thirty minutes in a veggie steamer.

	The tempeh can now be incorporated into a dish.  You are ready
	to read one of the following recipes.  It is best if you are
	creating your own recipe to find some way at this point to
	use spices to add flavor to the tempeh. I tend to like lots of
	spices like cumin, corriander, dill, ginger, mustard, basil,
	oregano, parsley...

	An alternative way to start is to marinade the tempeh cake for
	24 hrs. previous to steaming.  Marinade can be a combination
	of:	vinegar
		tamari sauce
		mollases
		...

	The indonesians marinade tempeh in coconut milk (unsweetened
	only).

	Also note that traditionally people are told to deep fry
	tempeh.  YUK, too greasy!  Just stick to steaming and you'll
	be better off.

	For lods of details see:
		The Book of Tempeh
		A Super soyfood from indonesia
		by W. Shurtleff and A. Aoyagi
		published by Harper and Row
			
	Enjoy,
		Ken Bronstein
		hp-pcd!ken