Monday, December 6, 2010

Tempeh Fricassee

As I mentioned last week, I grew up eating things out of boxes, bags and cans. I never at anything with any kind of exotic sounding name like scallopini, marsala, piccata or fricassee. Until recently, I didn't even know what dishes with those names were. Fortunately, veganizing those meals is very easy.

I saw a recipe for Tempeh Fricassee and it looked so good that I wanted to try it, even though I didn't know what fricassee meant. It turns out it's a catch-all term used for a stew. It's usually made with meat that's been stewed in gravy. This recipe uses tempeh, mushrooms and leeks. The recipe calls for celery leaves and herbs to be tied together, added to the stew and later removed, but I skipped that step and used dried herbs instead. I also altered the recipe slightly by adding a little cornstarch to thicken the stew. This was really, really delicious, and it was a nice warming meal for a cold evening.

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1 comment:

  1. Isn't it nice to get a stick-to-your-ribs meal once in a while? This looks perfect for this cold weather.