Yield: 2 servings
|8 ounces||Grated tempeh|
|¼ teaspoon||Cayenne Pepper|
|\N \N||Vegetarian Gelatin to make 3 liquid cups|
|1 \N||Green Pepper|
|1 \N||Red Pepper|
|1 \N||Kosher Dill Pickle to|
|6 \N||Cubes of vegetarian bouillon (optional)|
|\N \N||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 ½ 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