I have a recipe to share, along with more of my rambling dribble about some issue.Sort of.What shall we delve into first, perhaps the recipe?
You won me over , alright.
So, I have to be a bit honest, I despise doing that.Really, I do.I have a few recipes that I should be adding.But, if I go and post three in one night, I will look even more like the proverbial blogging loser.So, please let me hold onto some resemblance of esteem.
Sweet and Sour Tempeh
– 1 package tempeh, cut into 1 inch cubes.
– 3/4 cup vegetable stock or broth.
– 2 tbsp Bragg Liquid Aminos.
– 2 tbsp olive oil
– 1 can pineapple chunks (and juice)
-1 green &red bell pepper ,seeded, and sliced up.
– 1 yellow or white onion, chopped
– 2 tbsp brown sugar
– 1/4 cup vinegar (cider or white)
– 2-3 tbsp corn starch
I fry up the tempeh in a pan, adding in the onions and peppers, fry for another few minutes , or so.More like five minutes, if you are that detail orientated.You want to see the onion and peppers are begin to soften.
Add the broth and the Bragg liquid aminos.Let that simmer, and while that does simmer, in a bowl mix the remaining ingredients, other then the pineapple chunks, but do use the juice.Make sure the starch is not clumpy.Pour that mix into your pan.Add the chunks of pineapple.
The sauce will begin to thicken, so make sure you have your busy little hands stirring.That is it, easy.
I serve this over brown rice, or even Israeli couscous.
I had another thing to say, some thought, it has completely escaped me.So, just enjoy the sweet and sour tempeh.