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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -
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.
Greens with Tempe (Moroccan style)
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
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
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
We look forward to hearing from you