Tuesday, February 28, 2006
Point Count: Tempeh Etouffee
Slightly modified from "Fresh From the Vegetarial Slow Cooker", by Robin Robertson
8 oz Tempeh - 8 pt.
1 medium onion, chopped - 0 pt.
2 celery ribs, chopped - 0 pt.
1 small green pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
28 oz can of diced tomatoes - 0 pt.
1 tsp. Tabasco - 0 pt.
1 tsp. salt - 0 pt.
1.5 cups water - 0 pt.
thyme
marjoram
parsley
Toss in crock pot on low for 6 to 8 hours. Serve with fresh parsley, over rice.
8 points total! We'll probably serve over rice, which would make it no more than 6 points per serving for 4 servings.
Will definitely let everyone know how this is. Sounds great to me!
8 oz Tempeh - 8 pt.
1 medium onion, chopped - 0 pt.
2 celery ribs, chopped - 0 pt.
1 small green pepper, seeded & chopped - 0 pt.
2 garlic cloves, minced - 0 pt.
28 oz can of diced tomatoes - 0 pt.
1 tsp. Tabasco - 0 pt.
1 tsp. salt - 0 pt.
1.5 cups water - 0 pt.
thyme
marjoram
parsley
Toss in crock pot on low for 6 to 8 hours. Serve with fresh parsley, over rice.
8 points total! We'll probably serve over rice, which would make it no more than 6 points per serving for 4 servings.
Will definitely let everyone know how this is. Sounds great to me!
