Recipe - Braised Tempeh Napoletano

One fourth cup Olive oil
6 Garlic cloves; minced
1 md Onion; minced
2 small Zucchini; halved lengthwise
and thinly cut or sliced up
1 lg Green pepper; minced (1/2in.
dice)
8 ounce Tempeh; cut into 1/2inch
cubes
1 One half cup Tomatoes, peeled; chopped
finely, with their juice
(from a 16 oz. can)
2 tablespoon Dry vermouth or dry redor
white wine
One fourth teaspoon Basil
One fourth teaspoon Marjoram
One fourth teaspoon Oregano
One fourth teaspoon Salt
Pepper to taste

Heat the olvie oil in a large skillet over medium high heat, then add the
garlic and onion, and saute for 2 minutes, tossing frequently. A dd the
zucchni and toss for 2 more minutes. Add the greenpepper and tempeh, and
cook, tossing occasionally for 5 more minutes.

Add the tomaotes, vermouth, and all of the remaining ingredients, and stir
well. Reduce the heat to a simmer and cook slowly for about 10 minutes, or
until the suace is fragrant and thickened. Do not overcook the vegetables;
they should still retain a slight crunchiness. Serve immediately, or cover
and chill up to 24 hours, then reheat slowly until piping hot.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini