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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Recipes

Greens with Tempe (Moroccan style)

Try making and taking this to a pot luck. It works well in any season, and no one else will bring this. I have observed that even at vegan pot lucks there is often a shortage of greens. Yes, the washing and cutting is a bit of a chore, but the results are worth it.

4 bunches greens, mixed  for example:
2 kale  (maybe one red, one green
1 Swiss chard and 1 collard – use whatever appears freshest and in the best condition when you buy them
1 large onion
2 cloves garlic
1 pound tempe
olive oil
soy sauce or Braggs liquid ammos
1 Tbs. sweet Hungarian Paprika
1 Tsp. cumin
1/2 tsp. sea salt
1/4 cup rice vinegar or apple cider vinegar

Cut tofu into small squares; marinate in olive oil and soy sauce or Braggs. Do this ahead if possible, then before cutting greens, put the tempe and marinade in a 350 over and bake for about 15-30 minutes (the time needed to prepare the greens).

Dice the onion and garlic and sauté in olive oil until soft and starting to brown.

Wash the greens well. Remove the large stems. Dice some of the stems and add to the onions. One of my teachers, Cristina Pirello, taught us that "if you throw away the stems you will be spineless". Set up your steamer; cut the green into bite size pieces and steam until tender.

Put the sautéed onions and garlic in a large bowl, add the baked tempe and the steamed greens in a large bowl. Toss to mix ingredients. Them mix 1/4 cup rice or apple cider vinegar or lemon juice with 1 Tbs. sweet Hungarian paprika and 1 tsp ground cumin. Add this mixture to the greens and toss again. These can be served hot or cold, room temperature tastes very good. People who don’t usually eat vegetables really like these. Your veggie and vegan friends will be extremely happy with this dish.

Roberta Schiff, President Mid-Hudson Vegetarian Society  Robbie @MHVS.org 
845.876.5598

We look forward to hearing from you

This site is maintained by:
The Mary T. and Frank L. Hoffman Family Foundation

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