Wednesday, November 08, 2006

Two wonderful reviews of my cookbook

I am used to hearing my cookbook was very well recived, but, at the risk of sounding smug, I admit it doesn't hurt to hear it again, especially in such glowing terms and back to back. Take a look! These arrived just today!

Review of Levana's Table at About.com (click here), and a recipe featured at GoDiaryFree.org (click here).

Tuesday, November 07, 2006

Tempeh therapy

Last week at a demo, I made this stew, a daring creation everyone had great trepidation coming anywhere near. Tempeh? oy, don't make me, please!!! Yes, it looks that bad. So, what was I thinking? I already know from previous mad experiments that tempeh, a fermented tofu product very high in protein and nutrients, when paired with wonderful, crowd-pleasing ingredients, obediently takes on and soaks up all those flavors it is paired with. Wild mushrooms, who better?
Well, the dish was such a triumph, and so many people were clamoring for the recipe, that I decided to share it with all my buddies. So, here comes!

BEER-BRAISED WILD MUSHROOM TEMPEH STEW

1/3 CUP OLIVE OIL
1 LARGE RED ONION, SLICED VERY THIN
6 LARGE CLOVES GARLIC, MINCED
1 POUND SHITAKI, CAPS ONLY
1/3 CUP DARK MISO PASTE
1/2 POUND ANY OTHER WILD MUSHROOMS YOU CAN AFFORD, CUBED
1/4 CUP HIJIKI (SEAWEED: HEALTH FOOD STORES)
2-3 TABLESPOONS MAPLE SYRUP
2 SPRIGS TARRAGON
1 BUNCH CHIVES, SLICED THIN
2 12 OUNCE CANS BEER
2 POUNDS TEMPEH (HEALTH FOOD STORES), CUT IN INCH CUBES
1 TEASPOON TURMERIC
GROUND PEPPER TO TASTE

BRING ALL BUT LAST INGREDIENTS TO BOIL IN A WIDE POT. REDUCE TO MEDIUM AND COOK 1 HOUR. ADD GROUND PEPPER AND STIR. SERVE HOT WITH BROWN RICE OR ANY OTHER GRAIN

Wednesday, November 01, 2006

Share your comments and questions!

I can't tell you how many e-mails I receive about our demos, comments, questions, etc.... Why not post them right here? I will respond as promptly as when you e-mail me,, and it would be much more fun and more useful for everyone. So, see you on my blog, OK? Ciao!

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