TZUTC: -0800   
   MSGID: 35417.fidonet_cooking@1:105/500 2dc98856   
   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: Tempeh & Sweet Peppers With Bourbon Spiked Bbq Sauce   
    Categories: Tempeh, Vegetarian   
         Yield: 4 Servings   
       
   MMMMM---------------------------TEMPEH--------------------------------   
         1 tb Olive oil   
         8 oz Tempeh; steamed, diced 1/2"   
         1 lg Red bell pepper;   
              - seeded, diced 1/2"   
         1 sm Green bell pepper;   
              - seeded, diced 1/2"   
       3/4 c  Bourbon Spiked BBQ Sauce   
      
   MMMMM------------------BOURBON SPIKED BBQ SAUCE-----------------------   
         1 sm Onion; cut into quarters   
         2 cl Garlic; crushed   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1    Chipotles in adobo;   
              - up to 2, chopped   
         6 oz Can tomato paste   
       3/4 c  Water   
       1/4 c  Bourbon   
       1/4 c  Light or dark unsulphured   
              - molasses (not blackstrap)   
       1/4 c  Tamari   
         2 tb Pure maple syrup   
         2 tb Cider vinegar   
         1 ts Dry mustard   
              Salt   
              Black pepper; freshly ground   
       
     Tempeh:   
        
     Heat the olive oil in a large skillet over medium heat. Cook the   
     tempeh in batches until browned on all sides, about 5 minutes. Remove   
     from the skillet with a slotted spoon and set aside.   
        
     Add the bell peppers to the skillet. Cover and cook over medium heat   
     until softened, about 5 minutes. Return the tempeh to the pan and   
     reduce the heat to low. Add the BBQ sauce, stirring to coat the   
     tempeh. Cook, stirring occasionally, for about 10 minutes to allow   
     the tempeh to absorb the sauce. If the sauce becomes too thick, add a   
     little water or more BBQ sauce. Serve hot.   
        
     Serve as an entree with oven-roasted potatoes, or spoon into crusty   
     rolls for sandwiches.   
        
     Bourbon Spiced BBQ Sauce:   
        
     Place onion and garlic in a blender and process until smooth. Heat the   
     olive oil or water in a large skillet over medium heat. Add the onion   
     and garlic puree and cook, stirring a few times, to mellow the   
     flavor, about 5 minutes.   
        
     Place the chipotles in the blender and process until smooth. Add to   
     the onion-garlic puree along with the tomato paste, water, bourbon,   
     molasses, tamari, maple syrup, vinegar, and mustard. Bring to a boil,   
     then reduce the heat to low. Season to taste with salt and pepper and   
     simmer, stirring occasionally, until the sauce thickens slightly and   
     the flavor develops, about 15 minutes. This sauce will keep for   
     several days, tightly covered, in the refrigerator. It also freezes   
     well.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 275   
   SEEN-BY: 229/300 307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426