Date: Sat, 4 Apr 1998 04:20:38 -0800
From: Jennifer Heineman (JHEINEMAN@PILLSBURY.COM)
Hi, everyone. I made this a couple of weeks ago and ate it several
times. I loved it more every time I had it. It is something I made
up, therefore it is *very* flexible. Each time I ate it, I used
different 'fixings', although it struck me as a great sandwich
replacement. Once on a english muffin with lettuce and tomato, once
in a pita with tomato, cucumber and onion, once with pasta & veggies
and once by itself with a giant salad.
Portobello Tempeh Marinade
4-6 portobello mushrooms, cut in half and then sliced
1 block of tempeh, cut into strips the size of the mushroom strips
marinade was approximate, but I am pretty sure this was it:
1/2 cup soy sauce, low sodium, if prefered
1/2 cup rice vinegar
3 tbsp. vegetarian Worcestershire sauce, or to taste
3 tbsp. orange juice, or to taste
garlic powder or fresh garlic, to taste
fennel to taste
I used this as my base and then continued to add whatever seemed
savory and good in this, a little more vinegar, and litle more juice &
spices. Also, I added water to thin it. I let the mushrooms and the
tempeh marinade in this mixture for a day and continued to let it
marinade for the rest of the week. Then, I would put a sandwich sized
portion in a non-stick pan and heat it until everything gets warm and
the mushrooms and tempeh brown. Even SAD boyfriend liked it. The
great part is that it is really flexible. Hope it is helpful!
kwvegan vegan