FW: Tempeh recipe reformatted

[Guest guest]

Here is the recipe that Ron posted earlier today, reformatted to read

better.

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From: " Ron Corselli " <rcors>

Date: Thu, 25 Mar 2004 01:02:38 +0000

fskelton@...

Subject: Tempeh recipe reformatted

>Garlicky broccoli rabe with tempeh Italiano (Serves 3-4)

>========================================================

>

>1 good-sized bunch (about 1lb)-broccoli rabe

>

>1 tablespoon- olive oil

>

>6 large cloves- garlic, peeled and thinly sliced

>

>1/4 cup- dry white wine or vermouth

>

>1/4 teaspoon-salt to taste (I leave this out)

>

>Diced tempeh Italiano - as follows:

>

> 2 tablespoons- olive oil

> 1 tablespoon- balsamic vinegar

> 1 tablespoon- shoyu

> 1 large clove-garlic, peeled and pushed through press

> 2 teaspoons- Italian herb blend-buy, or make your own

> using 1 tbl each dried oregano and basil leaves,

> 2 tsp each dried thyme + rosemary leaves +

> 2 tsp lightly bruised fennel seeds.

>

> 3/4 teaspoon- crushed red pepper flakes

> 8oz tempeh, preferably soy.

>

>Now, place first 6 ingredients in a 1quart zipper top storage bag

>or lidded container. Seal and gently shake to blend.

>If tempeh is more than 3/4 inch thick, cut it in half horizontally.

>Cut the tempeh into " fingers " about 1/2 inch wide.

>Add the tempeh to the marinade, seal and shake gently.

>(the tempeh will quickly absorb most or all of the marinade)

>Set aside for 1 hour or refrigerate overnight.

>Then, heat large skillet over med-low heat.

>Add tempeh, cover and cook, turning the fingers every few minutes

>until both sides are deeply browned, about 10 minutes.

>Transfer to a cutting board.

>When cool enough to handle, cut into 1/2 inch dice.

>

>Makes 2 1/4 cups.

>

>1. Holding the broccoli rabe in a bunch, trim off

>and discard about 1 inch from the bottom of the stems,

>and cut the remainder of the stems into 1/2 inch slices.

>Put in a strainer and rinse. Set aside.

>Still holding the broccoli rabe in a bunch, chop the leaves

>into 1-inch slices, leaving the small florets whole.

>Put in a colander, rinse and set aside separately.

>

>2. In a large skillet or wok, heat the oil over

>medium-high heat, Saute the garlic, stirring frequently,

>until lightly browned, about 1 minute. Add the white wine,

>broccoli rabe stems and salt (if you use it).

>Cover and cook over medium heat for 2 minutes.

>Add the leaves and florets and diced tempeh.

>If the mixture seems dry at this point, stir in

>1 or 2 tablespoons of water. Cover and continue cooking

>over medium-high heat until the broccoli rabe is tender

>but still a bit crunchy, 3 to 4 more minutes.

>Check every minute or so, stir, and add 1 or 2 tablespoons

>of water if the mixture seems dry.

>

>From The New Soy Cookbook ©1998 by Lorna Sass.

>Used with permission of Chronicle Books LLC,

>San Francisco. Visit ChronicleBooks.com.

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