Food tips

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Sauteed Tempeh with Lemon-Mustard Sauce

	Category	Vegetarian Recipes
	Views	261
	Ratings	0

Ingredients And Procedures

1 Garlic clove

1 Carrot

1 Onion

4 Celery stalks

2 tb Fresh Italian parsley

1 pn Fresh rosemary

1 pn Fresh sage

6 c Water

1/4 c Tamari or soy sauce

4 oz Tempeh

1/4 c Unbleached all-purpose flour

2 tb Vegetable oil

2 tb Olive oil

1/4 lb Oyster mushrooms

1 ts Lemon juice

1/2 ts Whole grain mustard

1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Sauteed Tempeh with Lemon-Mustard Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Garlic clove <P>1 Carrot <P>1 Onion <P>4 Celery stalks <P>2 tb Fresh Italian parsley <P>1 pn Fresh rosemary <P>1 pn Fresh sage <P>6 c Water <P>1/4 c Tamari or soy sauce <P>4 oz Tempeh <P>1/4 c Unbleached all-purpose flour <P>2 tb Vegetable oil <P>2 tb Olive oil <P>1/4 lb Oyster mushrooms <P>1 ts Lemon juice <P>1/2 ts Whole grain mustard <P>1 tb Chives, chopped <P>Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>