Lemon Broil Tempeh


This is a major crowd pleaser and the one recipe we have made the most for potlucks and turning new folks on to tempeh.
Serves: 6
Prep Time: 15 mins
cooling Time: 30 mins
Arrange in a stainless steeel or glass 9" x 13" baking dish:
1 lb tempeh cut into 1" x 2" pesices and cut into half through the thickness
1 medium onion thinly sliced

Combine in a small bowl:
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup lemon juice
1/3 cup tamari
4 cloves garlic, pressed
Baste occasionally.
Bake at 350 degrees for 25 mins
Turn pieces of tempeh and broil for final 5 mins of cooking.

Serve hot, garnished with fresh parsley and lemon slices.


Green Goddess Tempeh Salad


12 ounces Artie's Tempeh, cut into small cubes, and steamed 10 mins.

1/3 cup Green Goddess Dressing (recipe to follow)
1/4 cup additional Hellman's Mayonnaise if needed tof proper consistency

1/4 cup chopped curly parsley
Three stalks diced scallion
Two stalks diced celery
Two sprigs fresh dill, chopped fine
1/3 cup chopped walnuts
One small Granny Smith Apple, cored, seeded, chopped
One small cucumber, peeled, seeded, chopped

The Green Goddess Dressing:
One cuop mayonnaise
One crushed garlic clove
4 anchovies, chopped
1/4 cup chopped scallions
1/4 cup chopped curly parsley
Juice of half a lemon
1 tablespoon white wine vinegar
1 tablesppon fresh chopped tarragon
sea salt, and fresh black pepper

Put all the ingreadients into the food processor until well blended.
Fold in 1/2 cup good sour cream.


Sweet and Sour Tempeh


A beauttiful and tasty tempeh classic from The Tempeh Cookbook, by Cynthia Baates.

8 oz. Tempeh, triangled
1 cup vegetable stock
3 Tbsp. tamari
15 oz. can of pineapple tidbits
1 green pepper cut into 1" squares
1 onion cut into thin half-moons
2 Tbsp. honey
2 Tbsp. arrowroot powder
1/4 cup cider vinegar
Cook tempeh in vegetable stock and 1 TBsp. tamari at a low boil for 10 mins. Dranin tempeh, saving the liquid for sauce. Heat a skillet with 2 Tbsp. oil and brown tempeh. Set aside. Drain pineapple tidbits adding liquid to sauce.
Add chopped peppers and onions to 1 cup boiling water.
Bring to a boil again and drain. Set aside peppers and onions.
Put liquid from tempeh and pineapple juice into measuring cup and add enough water to make 2 cups. Place in large skillet, stir in honey, 2 Tbsp. tamari, arrowroot powder and cider vinegar. cook suace until thickened and bubbly, then combine with peppers, onions, pineapple, and tempeh.
Serve hot over rice.


For more Tempeh recipes, please visit Arties Blog.