Cooking Tempeh

[Tom Theriault]

Here is a dish I make, though I'm not sure what I've done macrobiotically if that make any sense.

I brown tempha in sesame oil, then I boil the tempha/sesame oil w/onion and cabage in about a cup of water for about an hour and just before I serve the dish to myself, I throw in an apple that's been diced into bit size pieces.

I really like it, but what have I've done, macrobiotically....

Thanks
Tom

[Roy Collins]

Tempeh is cooked too long, and apples not long enough. This sounds more like a dessert, no?

You can simply sautee the tempeh with onion, cabbage and carrot, add a little water and steam cook (with cover) until carrots are soft or al dente. Add a dash or two of tamari and eat with a whole grain.

While this is cooking you can be baking a whole apple whose core has been removed and replaced with raisins/cinnamin. Bake at 350 until ouside of apple can be easily poked with a fork.

Within a half hour you can be done cooking. No muss, no fuss, no worry...

In peace, Roy

PS: Find someone that specializes in macrobiotic cooking classes and sign up!