when i was in berlin a few months ago i ate a whole lot of fresh tempeh. the girls are back in sydney from berlin, and we celebrated their return with more eating of tempeh. what was to be a bbq but sydney got really cold, really quick. so it became a pie and vegetable dinner, with lots of wine and conversation between the five of us.

mushroom & tempeh pie
(in the 9 years bim and i dated she refused to eat tempeh. now when i cook it there’s always a little moment of acknowledging that tempeh can taste good. especially done my way)
in an oven proof saucepan fry up a chopped onion, then a block of cubed tempeh, 2 big handfuls of chopped brown mushrooms and a big dash of red wine. leave to simmer for a bit, then add some chopped green beans, tamari, tabasco and whole cherry tomatoes. and cider vinegar if you have it. this whole process should take about 15 minutes.
peel and thinly slice a big potato, and layer the potato over the top. dab with a few bits of nuttelex and bake in the oven until golden.

served here with red cabbage sauerkraut (chopped red cabbage, pressure cooked and dressed with cider vinegar and caraway seeds), broccolli steamed and dressed with pinenuts and garlic, and asparagus steamed and drowned in lemon juice.

and some qp mayonnaise on top for the extar creaminess.