Recipes For 2008

Tempeh Stroganoff

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Tempeh is a wonderful source of high protien that is made from soybeans. It is high in essential fatty acids, numerous vitamins and minerals and has high isoflavones and fiber.

Tempeh is known to promote gastrointestinal health, stabilize blood sugar, lower LDL(bad cholesterol) and raises HDL (good cholesterol). It is also know for helping women ease through menopause and for lowering the risk of prostate cancer in men.

35 min prep/25 min cooking/4-5 servings

8 oz. Tempeh, cut into 1/2" cubes
2 Tbl Olive Oil
1 1/2 C Onion, chopped
2 Tbl Garlic, minced
1 C Shitake mushrooms, sliced thin
3 C Crimimi mushrooms, halved or quartered
1/2 tsp Paprika
Pinch of Cayenne pepper
2 C soymilk
2 Tbl Nama shyou, or to taste
2 Tbl Italian parsley, chopped
1.4 tsp Black Pepper ground to taste
.. Sea Salt to taste

Preheat oven to 375. Place tempeh in a large mixing bowl with Shoyu for 10 min stirring occasionally. Place tempeh and marinade in a well oiled 9" x 13 " casserole dish and bake for 20 minutes, stirring occasionally. Remove from Pan.

Place oil in a 3 qt pot on medium high heat. Ad onion and garlic, cool for 5 minutes, stirring frequently. Add shitake mushrooms and 1 C of crimini mushrooms, cook for 10 more minutes, stirring occasionally. Ad paprika and cayenne pepper, remove from heat and blend in a large blender with soy mild until smooth. Return to pot.

Add tempeh and remaining 2 Co f crimini mushroom and cook over low heat until the mushrooms are cooked, approximately 10 min, stirring occasionally. be sure not to boil. Add remaining ingredients including tempeh, mix well and remove from heat.

Serving suggestions and variations.

Serve over 3 C pasta, rice or quinoa. Garnish with a dollop of soy sour cream. Additional chopped Italian parsley and a dash of paprika.

Tempeh may be replaced with an equivalent amount of tofu or seitan.