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

Comments:
Levana,

Thanks for the recipe, I've heard it's amazing! I can't wait to try it.

Michelle
 
This was a very special class, too bad you and Karen missed it.

I was very hesitant to have a party for my husband in class. AFter all he is a guy, and we live in NJ. Levana arranged a beautiful and fantastic 'party' for my husband. I had invited friends from NJ to come celebrate his birthday. It was so special. I so recommend for anyone who wants to have a fun night to have a party right in class.

She bought the most beautiful roses - tiny little baby roses that were the color of spring. Just beautiful. With wine and my husbands friend came with a guitar. It was so much fun to have our friends there, and have them enjoy the class and then the food. I am always raving about the class and now they experienced it.

Thank you again Levana
 
Levana,
Welcome back from Caracas. I can't wait to hear all about it..I'm sure it was fabulous! Just wanted to let you know that in your absence I made the wild mushroom tempeh stew and it was great! It makes a lot so I've got some wonderful pre-made dinners in the freezer for myself and friends. Thanks as always and hope to see you Monday.

Love,
Michelle
 
That's what I made for tonight too. My trip to Caracas was so fabulous, just as soon as I come up for air I will write about it. Plus: did you hear???? I have a book deal! I will write about that too, although I think it has been posted on my website, or will be very soon.
I am so glad you are coming on Monday, it's a great demo. Have a great Shabbos, Love, Levana
 
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