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MSGID: 35417.fidonet_cooking@1:105/500 2dc98856
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: Tempeh & Sweet Peppers With Bourbon Spiked Bbq Sauce
 Categories: Tempeh, Vegetarian
      Yield: 4 Servings
 
MMMMM---------------------------TEMPEH--------------------------------
      1 tb Olive oil
      8 oz Tempeh; steamed, diced 1/2"
      1 lg Red bell pepper;
           - seeded, diced 1/2"
      1 sm Green bell pepper;
           - seeded, diced 1/2"
    3/4 c  Bourbon Spiked BBQ Sauce

MMMMM------------------BOURBON SPIKED BBQ SAUCE-----------------------
      1 sm Onion; cut into quarters
      2 cl Garlic; crushed
      1 tb Olive oil -OR-
    1/4 c  Water
      1    Chipotles in adobo;
           - up to 2, chopped
      6 oz Can tomato paste
    3/4 c  Water
    1/4 c  Bourbon
    1/4 c  Light or dark unsulphured
           - molasses (not blackstrap)
    1/4 c  Tamari
      2 tb Pure maple syrup
      2 tb Cider vinegar
      1 ts Dry mustard
           Salt
           Black pepper; freshly ground
 
  Tempeh:
  
  Heat the olive oil in a large skillet over medium heat. Cook the
  tempeh in batches until browned on all sides, about 5 minutes. Remove
  from the skillet with a slotted spoon and set aside.
  
  Add the bell peppers to the skillet. Cover and cook over medium heat
  until softened, about 5 minutes. Return the tempeh to the pan and
  reduce the heat to low. Add the BBQ sauce, stirring to coat the
  tempeh. Cook, stirring occasionally, for about 10 minutes to allow
  the tempeh to absorb the sauce. If the sauce becomes too thick, add a
  little water or more BBQ sauce. Serve hot.
  
  Serve as an entree with oven-roasted potatoes, or spoon into crusty
  rolls for sandwiches.
  
  Bourbon Spiced BBQ Sauce:
  
  Place onion and garlic in a blender and process until smooth. Heat the
  olive oil or water in a large skillet over medium heat. Add the onion
  and garlic puree and cook, stirring a few times, to mellow the
  flavor, about 5 minutes.
  
  Place the chipotles in the blender and process until smooth. Add to
  the onion-garlic puree along with the tomato paste, water, bourbon,
  molasses, tamari, maple syrup, vinegar, and mustard. Bring to a boil,
  then reduce the heat to low. Season to taste with salt and pepper and
  simmer, stirring occasionally, until the sauce thickens slightly and
  the flavor develops, about 15 minutes. This sauce will keep for
  several days, tightly covered, in the refrigerator. It also freezes
  well.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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