TZUTC: -0800   
   MSGID: 35229.fidonet_cooking@1:105/500 2da08de9   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Indonesian Inspired Tempeh Stew   
    Categories: Indonesian, Stews   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         8 oz Tempeh; steamed & cubed   
         3    Shallots; chopped   
         3 cl Garlic; minced   
         1 sm Fresh hot chile;   
              - seeded & minced   
         1 ts Fresh ginger; grated   
         1 lg Sweet potato; peeled & diced   
         1 c  Water   
    14 1/2 oz Can crushed tomatoes   
         1 tb Low-sodium tamari   
         1 c  Unsweetened coconut milk   
              Salt   
              Black pepper; freshly ground   
         2 tb Fresh cilantro; minced   
         1 ts Lime zest; minced   
       
     Heat 1 tb olive oil in a large skillet over medium-high heat. Add the   
     tempeh and brown on all sides, about 5 minutes. Set aside.   
        
     Heat the remaining 1 tb olive oil in a large saucepan over medium   
     heat. Add the shallots, garlic, chile, and ginger. Cook, stirring,   
     until softened, about 5 minutes. Add the sweet potato, water,   
     tomatoes, and tamari. Cover and cook, stirring occasionally, until   
     the vegetables are tender, about 20 minutes. Uncover and reduce the   
     heat to low. Add the coconut milk, salt & pepper to taste, and   
     tempeh. Simmer, stirring occasionally, until thickened, about   
          10    minutes.   
        
     Just before serving, stir in the cilantro and lime zest. Serve hot   
     over rice.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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