*  Exported from  MasterCook  *
 
               SEASONED TEMPEH IN A COLD VEGETARIAN GELATIN.
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Grated tempeh
    2       tb           Tamari
    1       t            Paprika
      1/4   ts           Cayenne Pepper
                         Vegetarian Gelatin
                         - to make 3 liquid cups
    1                    Green Pepper
    1                    Red Pepper
    1                    Kosher Dill Pickle
    4                    -to
    6                    Cubes of vegetarian bouillon
                         - (optional)
                         Black Pepper -- to taste
                         - (optional)
 
   Mix tamari with paprika and cayenne pepper in a bowl
   and then stir in grated tempeh. Spread on large plate
   and microwave for 5-10 min. (Or bake or broil until
   firmer and browner).
   
   Chop fine the peppers and pickle and mix with browned
   tempeh. Bring 3 cups of vegetarian gelatin (with or
   without bouillon) to boil, pour over the
   pepper/pickle/tempeh mix and then pour into flat dish
   to 1/2 inch height.
   
   Let cool, then refrigerate for at least 1 hour.
   
   Serve cold with sour dough rye bread and mustard and
   Lowenbrau (optional).
   
   This recipe was created and uploaded by an ex-meat
   eating Bavarian turned vegan tempeh maker; comments
   and/or improvements welcome.
   
   Gunter Pfaff, 73740,2515
   
   P.S.  In 1989 Dorothy Bates published a neat little
   tempeh cookbook which was easily overlooked: The
   Tempeh Cookbook; The Book Publishing Company; P.O. Box
   99, Summertown TN 33483
  
 
 
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