...A few old recipes...

Tempeh and Mash:

Potatoes:
4 large potatoes
2 tsp cloudy garlic powder
1/2 cup soy milk
Crushed Dried Parsley as desired
3 tbsp olive oil
1 tbsp Oriental Vegetarian Mushroom Flavor Stir-Fry Sauce
2 tsp of salt- or desired amount

Boil potatoes, mash them, then stir in and mix all ingredients for more than a minute, cook on low heat for about 5 minutes.


Tempeh Recipe:
Olive Oil to fry
One 8 oz cube of soy tempeh cut into smaller cubes
1/2 onion diced
2 garlic cloves fresh, diced
1/2 of one habanero chile diced
fresh basil as desired, diced
small amount of cilantro (fresh)
1 vegetarian bouillon cube, diluted in 2/3 cup of hot water

Let the oil get hot honey, then add onion, garlic, habanero, basil, cilantro. Cook together for a few minutes on medium heat. Add cubed tempeh and turn heat to high. Stir-fry. Tempeh should brown (I like it slightly burned on a side or two and usually prefer things to get smokey enough to set off the fire alarm). Now add diluted veggie cube okay, it should sizzzzzle. Mix everything. Cock on medium high until most of the water has evaporated.


Serve tempeh-fry on top of steamy bed of mash; relish the delightful aroma like nectarous...


Green Garden Miso Noodle

Broth and Noodles:

2 qt saucepan of water with 2 inches of room at top
2 vegetable bouillon cubes (or 3 depending on preference for saltiness)
1 onion bouillon cube
1 tsp sesame oil
½ cup soy bean peas
½ cup fresh snow peas
2 drops green habanero hot sauce
few drops of fish oil
2 tbsp concentrated miso paste
1 sheet of dry roasted seaweed (cut or crumbled)
1 8.
8 oz package of frozen Japanese Style Sanukiya Udon Noodles (Shirakiku preferably)

Prepare Udon Noodles separately according to instructions on package. Bring water to light boil, turn heat to low, add ALL ingredients, stir well, making sure most of the Miso Paste has diluted; continue to cook on low heat for a little over 10 minutes. Add more water if necessary. Set aside.


Stir-Fry Topping for Soup:

Sesame oil to stir-fry
2-4 oz.
of cubed extra firm tofu
2/3 cup chopped bok choy (large)
½ cup chopped broccoli
½ cup chopped red onion
1 cup shredded red cabbage
small bunch of chopped basil (fresh)
1 chopped habanero chile (can be replaced with jalapeño depending on tolerance for spiciness)
2 tbsp Ponzu (Citrus Seasoned Soy Sauce)

Heat oil on 12" frying pan or wok, add tofu, vegetables, chile, and dress with Ponzu. Stir while frying preferably using a wooden spoon. Sprinkle with powdered ginger or cayenne pepper if desired. Fry all ingredients until fully cooked.


Garnish:

1 Lime
4 scallions chopped
Small bunch of cilantro chopped

Serve Broth and Noodles in bowl, top with 1 or 2 cooking spoons of Stir-Fry. Add desired amounts of garnish.


-Note: A great majority of the aforementioned ingredients can be found at most Oriental/Asian/Pan Asian Supermarkets.