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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In honor of my favorite cooking shows when I was a child... from Vegetarian Times Jan 2002. And today on the show, we are going to steam water.. ah wait. Steam something.. OH yes.. Steam the Temper.. I mean tempeh. YO Camera Guy my wine bottle is empty. Ingredients:
4 ounces soy tempeh |
1 teaspoon soy sauce |
2 garlic cloves, pressed |
1 tablespoon fresh lemon juice, plus |
1 teaspoon fresh lemon juice |
1 tablespoon water, plus |
1 teaspoon water |
1/4 cup pitted greek olives or 1/4 cup kalamata olive, minced |
1 tablespoon dijon mustard |
8 cups torn romaine lettuce |
1/2 cup crouton |
salt or mrs. dash tomato basil garlic seasoning |
fresh ground pepper |
Directions:
1. Cut tempen. Tempeh - into small chunks then steam over simmering water for 10 minutes.
2. Pam a skillet and over high heat add the tempeh. Cook until golden and crisp. About 6 minutes - give or take one.
3. Drizzle the soy sauce over the tempeh and cook for another minute.
4. Remove from heat and cool. You have to remove from heat to cool get it. giggle -
5. In a small bowl combine the garlic, the lemon juice and 1 teaspoons no 1 tablespoons Wait why are they both here? I'm seeing double - Oh it's 1 tbsp plus 1 tsp water. oh - ahem.
6. From the top:.
7. In a small bowl combine the garlic, lemon juice, the water, olives, and Jidon. Dijon.
8. Toss the lettuce, the crutons and tempeh in a large down with the dressing. Season with salt and fresh ground pepper. Serve.
9. And that's it for the day. Happy cookin' [slides down counter].
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