Friday, May 25, 2007

A Delicious Appetizer using Artie's Tempeh

This is SO good
Beer Battered Tempeh Sticks
With Roasted Red Pepper, Marinated Artichoke, and Cream Cheese Dip
Sam Guy May 2007

Cut Tempeh into Sticks, three inches x ½ inch
Marinate Three ounces of Tempeh Sticks in Teriyaki marinade for an hour
Remove the Tempeh from the Marinade, and pat dry with paper towels.
Dip in beer batter, and deep fry at 365º F for about two min. Batter should be lightly browned.

Arrange three ounces of Tempeh Sticks (about 6 pcs) on a bed of Romaine Lettuce, with a lime wedge.
Serve with a condiment cup of the Cream Cheese Dip. (Recipe follows)
Roasted Red Pepper, Marinated Artichoke and Cream Cheese Dip

8 ounces of softened Cream Cheese
¼ cup Roasted Red Bell Peppers
½ cup Marinated Artichoke Hearts.

Rough chop the bell pepper and artichokes. Place in a food processor with the softened cream cheese. Pulse several times until well blended.

Beer Batter
12 ounces lager beer
1 ¼ cups of sifted AP flour
Dash of White Pepper
½ Teaspoon Kosher Salt

Mix together the beer, sifted flour, White Pepper and Salt.
Cover with plastic wrap, and set aside at room temperature for two hours.
Mix well with a spoon before using.

For Our Friends in Gainesville FL

You can now buy Arties Tempeh Burgers at Wards Grocery Store, on NW 23rd Ave,

There are two new restaurants now using Artie's Tempeh in Gainesville,

El Indio on NW 13th Street, just up from Campus is serving our Tempeh in a killer burrito. Its a vegan food, of course. :)

Leonardo's By the Slice, on University is now featuring Artie's Tempeh on their famous gourmet Pizza Pies. These are almost beyond belief!!!

Saturday, May 05, 2007

Try this wonderful vegan recipe

Tempeh and Lentils
With Red Bell Peppers and Zucchini

One cup lentils
Two carrots, peeled and diced
Two cups vegetable stock

Combine the lentils, Carrots and stock. Bring to a boil, reduce to a simmer, and cook for 10 Min.

8 ounces Arties Tempeh, cut into cubes
One Red Bell Pepper, cut into julienne strips
Two Cloves of Garlic, chopped
Half of a medium Onion, diced
One small Zucchini, diced
One Jalapeño pepper, diced
Two Tablespoons Olive Oil
Salt, Black Pepper, White Pepper
¼ cup chopped Cilantro

Heat the olive oil in a skillet.
Add the Red Bell Pepper, Garlic, Onion and Zucchini
Cook about 5 min, stirring often
Season to taste
Add the Tempeh cubes, and mix well
Add the Jalapeno Pepper and Cilantro
Add the cooked Lentils and Carrots. Mix well with the other ingredients
Adjust seasoning, and add more Vegetable stock if needed.
Simmer for 10 min, and serve.