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Baked Tempeh and Tomato Sauce (serves 4)

3 tbsp butter or oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup tomato sauce (commercial or homemade)
2 tbsp honey (or other natural sweetener)
1 tbsp shoyu (natural soysauce)
1/8 tsp oregano
1 tbsp mustard
2 tsp lemon juice
dash of cayenne pepper or Tabasco sauce
9 oz tempeh cut into to 1 x 2 x 1/8 inch slices

Preheat oven to Gas Mark4/350 F. Heat butter or oil in a frying
pan, add onion and saute for 5 minutes or until browned. Add garlic
and saute for 1 minute more. Mix in remaining ingredients (except
tempeh), bring to a simmer and cook for 30 seconds more, then remove
from the heat. In an oiled 8 inch baking pan, make a layer using
one third of the tomato sauce. Arrange half the tempeh slices on
top, repeat ending with a layer of tomato sauce. Bake for 30 minutes.

Seasoned Crisp Tempeh

1/2 cup water
2 tsp salt
6 oz tempeh cut into slices 1/8 to 1/4 inch thick
oil for deep or shallow frying

Combine water and salt in bowl mixing well. Dip in tempeh slices
then drain briefly on absorbent paper. Deep or shallow fry until
crisp and golden. Can be eaten on its own like chips or added to
any dish. The tempeh can also be cubed before frying and added to
soups and salads as croutons.

Coriander and garlic

1/2 tsp ground coriander
1 clove crushed garlic

Add to the salt and water and continue as above.

Garlic Crisp

Prepare as for Coriander and Garlic, but leave out the coriander
and add several tbsp lemon juice.


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