Yield: 1 servings
|3 ounces||Tempeh; cut into 1/2-inch pieces|
|1½ ounce||Brazil nuts; chopped|
|2 teaspoons||Fresh chives; minced|
Preheat oven to 350 degrees. Lightly grease baking sheet with corn oil. Saute tempeh in corn oil for 3 minutes. Blend Brazil nuts in blender until finely ground. Mix nut meal with chives, tarragon, and salt, as well as one oz water. Dip tempeh in this batter and place on baking sheet. Place in oven for 15 minutes.
From DEEANNE's recipe files