[Klara]

I had a most amazing tempeh dish last night at a gournet dinner that Ginat & Sheldon Rice made at their home. (Ginat also has several chats on this site) But realize it was GOURMET, translated heavenly but more work. She grated the tempeh and then simmered it (I can't remember if there was anything in the simmering water, don't think so) then mixed it with toasted almonds and tofu mayonnaise, on a bed of fresh lettuce.

Our favorite is also not easy - tempeh (in triangles or cubes) is marinated in sweet and salty (can't find recipe right now, so will try to get back with exact instructions), then a kind of shake and bake, kuzu ground with basil, in which the marinated tempeh is covered, then browned in little oil, then brocolli and bean sprouts are sauteed - all cooked together in a little sauce (vinegar, water, soy sauce- very very little, like in spoonfuls).

another dish - tempeh is also in same kind of marinade - but no shake and bake - again brown the tempeh (take out from marinade) - sautee thinly sliced onions til transluscent, add match stick cut (well, maybe for winter it's better bigger cuts??) squash and tempeh and enough marinade so doesn't burn - til soft, add peas at end and cook a little. Could also add ginger juice, tangerine or orange juice, beansprouts. Also well loved in our home.

Yes tempeh is an acquired taste, but once it's acquired. watch out!!!

btw, are you also familair with the carrot/beet/onion sauce that can be replaced for tomato sauce??? Also delicious. Try out some of the recipes in your books and also there are recipes on this site. Variety is the spice of life and will also keep you more interested in staying with mb.

Klara