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Seasoned Tempeh In A Cold Vegetarian Gelatin. Recipe
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8 oz Grated tempeh 2 tb Tamari 1 ts 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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