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Tempeh Turkey

2 tablespoons dark barley miso
2 tablespoons mustard
3 cups water
1 tablespoon sauerkraut
1 tablespoon sesame oil
2 medium onions, chopped
3 carrots, cut into half-moons
8-ounce package soy tempeh, cut into small cubes (see note)
2 tablespoons kuzu or other parsley for garnish

Make a sauce with miso, mustard, water and sauerkraut in a bowl. Set aside.

Heat oil in large skillet and saute onions until translucent. Add carrots and saute a few more minutes. Add cubed tempeh and mix well, cooking briefly.

Pour sauce into skillet and simmer, covered, for 20 minutes. Dilute kuzu in 1/4 cup cold water and stir into tempeh mixture until sauce thickens. Garnish generously with parsley.

* Tempeh is made from whole soybeans sometimes mixed with a grain. It's fermented and pressed into a flat block. It's usually sold from the freezer.

-- Laurie Jacobson

Thursday, September 28, 2000

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