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Article: TEMPEH CAKES WITH DIPPING SAUCE

Article from:
New Haven Register
Article date:
March 11, 2009
Author:
Copyright

Continued from E1 To turn these little cakes into a light supper, serve with a vegetable slaw made with shredded cabbage, carrots, broccoli stems and a little grated ginger and fresh mint leaves, sea salt and white pepper, tossed with a little sesame or soy oil and rice wine vinegar.

Tempeh was first made in Indonesia, more than 2,000 years ago and was brought to Europe by the Dutch, and later brought to the United States in the early 1900s. Now is the perfect time to enjoy this centuries-old protein source.

TEMPEH CAKES

WITH DIPPING SAUCE

A--8-ounce package organic tempeh, cut into 10 cubes

A--4 cloves organic garlic, sliced

A--4 organic scallions, coarsely chopped

A--1 medium organic ...

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