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.


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