Tasty Tempeh recipe-Long

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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

¼ cup- dry white wine or vermouth

¼ 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

1tbl each dried

oregano and basil leaves. 2 tsp each dried thyme +

rosemary leaves + 2 tsp

lightly bruised fennel seeds.

¾ 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 ¾ inch thick, cut it in half horizontally. Cut the tempeh

into " fingers " about

½ 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 1hour

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 ½ inch dice. Makes 2 ¼ 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 ½ 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. Addd 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.