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Seasoned tempeh in a cold vegetarian gelatin.

Yield: 2 Servings

Ingredients:

• 8 oz Grated tempeh
• 2 tb Tamari
• 1 ts Paprika
• 1/4 ts Cayenne Pepper Vegetarian Gelatin - to make 3 liquid cups
• 1 Green Pepper
• 1 Red Pepper
• 1 Kosher Dill Pickle
• 4 -to
• 6 Cubes of vegetarian bouillon

Instructions:

- (optional) Black Pepper; to taste - (optional) Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner). Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height. Let cool then refrigerate for at least 1 hour. Serve cold with sour dough rye bread and mustard and Lowenbrau (optional). This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome. Gunter Pfaff 73740 2515 P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which was easily overlooked: The Tempeh Cookbook; The Book Publishing Company; P.O. Box 99 Summertown TN 33483

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