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MSGID: 35229.fidonet_cooking@1:105/500 2da08de9
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indonesian Inspired Tempeh Stew
 Categories: Indonesian, Stews
      Yield: 4 Servings
 
      2 tb Olive oil
      8 oz Tempeh; steamed & cubed
      3    Shallots; chopped
      3 cl Garlic; minced
      1 sm Fresh hot chile;
           - seeded & minced
      1 ts Fresh ginger; grated
      1 lg Sweet potato; peeled & diced
      1 c  Water
 14 1/2 oz Can crushed tomatoes
      1 tb Low-sodium tamari
      1 c  Unsweetened coconut milk
           Salt
           Black pepper; freshly ground
      2 tb Fresh cilantro; minced
      1 ts Lime zest; minced
 
  Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
  tempeh and brown on all sides, about 5 minutes. Set aside.
  
  Heat the remaining 1 tb olive oil in a large saucepan over medium
  heat. Add the shallots, garlic, chile, and ginger. Cook, stirring,
  until softened, about 5 minutes. Add the sweet potato, water,
  tomatoes, and tamari. Cover and cook, stirring occasionally, until
  the vegetables are tender, about 20 minutes. Uncover and reduce the
  heat to low. Add the coconut milk, salt & pepper to taste, and
  tempeh. Simmer, stirring occasionally, until thickened, about
       10    minutes.
  
  Just before serving, stir in the cilantro and lime zest. Serve hot
  over rice.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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