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<blockquote data-quote="admin" data-source="post: 2675438" data-attributes="member: 1">Tempeh—a fermented soybean cake originally from Indonesia—is one of <a href="http://www.whfoods.com/genpage.php?tname=foodspice&amp;dbid=126" target="_blank">the healthiest</a> of popular meat-substitutes, and also one of my favorites. But my tempeh cooking repertoire had never expanded much beyond*sautéing it with a little garlic and olive oil—so I was excited to come across <a href="http://www.vegetariantimes.com/recipes/11811" target="_blank">this Vegetarian Times recipe</a>*for maple-balsamic tempeh with onions and chestnuts.*The recipe below is my riff on the VT recipe, mixing the maple-glazed tempeh with*raisins,*walnuts and*crispy*shallots. The result is a filling, savory-sweet dish that would pair nicely with Brussels sprouts or some warm winter greens. <a href="http://blisstree.com/eat/tempeh-recipe-tempeh-shallots-raisins-walnuts-257/" target="_blank">More »</a>Post from: <a href="http://blisstree.com" target="_blank">Blisstree</a></blockquote>

[QUOTE="admin, post: 2675438, member: 1"] Tempeh—a fermented soybean cake originally from Indonesia—is one of [URL="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=126"]the healthiest[/URL] of popular meat-substitutes, and also one of my favorites. But my tempeh cooking repertoire had never expanded much beyond*sautéing it with a little garlic and olive oil—so I was excited to come across [URL="http://www.vegetariantimes.com/recipes/11811"]this [I]Vegetarian Times[/I] recipe[/URL]*for maple-balsamic tempeh with onions and chestnuts.*The [B]recipe[/B] below is my riff on the [I]VT[/I] recipe, mixing the [B]maple-glazed tempeh[/B] with*[B]raisins[/B],*[B]walnuts [/B]and*crispy*[B]shallots[/B]. The result is a filling, savory-sweet dish that would pair nicely with Brussels sprouts or some warm winter greens. [URL="http://blisstree.com/eat/tempeh-recipe-tempeh-shallots-raisins-walnuts-257/"]More »[/URL]Post from: [URL="http://blisstree.com"]Blisstree[/URL] [/QUOTE]

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