8 oz Tempeh
2 tbsp Soy sauce
3 tbsp Water
5 tsp Minced garlic
1 1/2 cup Chopped onion
3 tbsp Vegetable broth
1 cup Chopped carrots
3 cup Chopped fresh tomatoes
1/2 lb Chopped kale
1/2 Lemon, juice of
1 tsp Ground cumin
1 tsp Basil
1 tsp Chili powder, or more
3 tbsp Tomato paste
38 oz Kidney beans, canned
1 cup Chopped green bell pepper
1 cup Bulgur, soaked
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From: PatH <phannema@wizard.ucr.edu>
Date: Thu, 4 Jul 1996 10:26:47 -0700 (PDT) Recipe By: Prevention Mag July 1996:79
In a small bowl, marinate tempeh with the soy sauce, water and 1 teaspoon of garlic for 1 hour, turning after 30 minutes. Remove tempeh and coarsely grate, then add back to marinade. Set aside.
In a large kettle at medium-high heat, "saute" onions and rest of garlic in vegetable broth. Add carrots, tomatoes, kale, lemon juice, spices and tomato paste. When vegetables are almost done cooking (about 20 minutes), add drained and rinsed kidney beans, tempeh, green peppers and soaked bulgur; continue cooking until tender.
NOTES : Anti-cancer recipe emphasizing fiber, vitamins A and C, folate and potassium. It combines tempeh's texture with such flavors as kale, carrots and bulgur, along with the traditional kidney beans and tomatoes, cumin and onions. Tempeh is sold in 8 and 16 ounce containers - so this recipe will serve 8 or 16 people.
MC-Recipe Digest V1 #139
From the MasterCook recipe list.
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