HOME FLIP		TEMPEH STEW Serves 2-4 Hi there. Here is my recipe for Tempeh Stew. I reckon you'll love this. If the suggested veggies are too wierd just choose your favourites. Cheers Flip Ingredients: 1 carrot, cubed 1 turnip, cubed 1 Swede, cubed ½ small head of cabbage, shredded 1 yellow squash, cubed Kombu seaweed, cut into strips 3 cms fresh ginger, grated 300 mls boiling water 2 tablespoons arrow root 100 mls cold water olive oil 275 grams tempeh, cut into strips Teriyaki sauce Tamari * Alternatively, if you don’t like these vegetables, try equal amounts of broccoli, pumpkin, zucchini, and potato… Method: Place vegetables, seaweed, ginger and boiling water in a saucepan and simmer for about 10 minutes (or until vegetables are partly cooked) Combine arrowroot and cold water and mix until smooth before adding to vegetables. Stir until mixture becomes thick and continue cooking until vegetables are tender. Meanwhile, marinate tempeh in teriyaki sauce. Drain tempeh. Heat a small amount of oil in a wok or fry pan. Sauté tempeh until golden brown. To serve, place stew in bowls and top with tempeh. Season with tamari. Serve with brown rice, fresh bread, barley or on it’s own. Impliments: Fry pan NOTES: fermented soya beans Acquired taste Originated from Indonesia Don’t eat raw Great for casseroles and stews but can be baked, fried, marinated, steamed Vit B12, high protein Different varieties made from soya beans, wheat, rice, millet, peanuts, coconut