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TEMPEH WITH ESCAROLE, SEA PALM AND
OLIVES
3 pkgs. tempeh
2 bunches escarole, washed and chopped
1 cp sea palm, rinsed and chopped
1 cp olives, pitted and chopped
safflower oil
shoyu
grain mustard
ginger
Cook the tempeh in a broth of shoyu and sliced ginger for 10 minutes.
Remove and spread mustard on one side of the tempeh. Cube the tempeh and
deep fry in the safflower oil unit it is golden brown. In a large pot
put a small amount of water for steaming. Layer the tempeh on the
bottom, add the escarole, olives, and sea palm. Season each layer with
shoyu to taste. Steam for just a few minutes until the escarole is
cooked.
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