Jarlsberg Tempeh Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
• Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
• Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.

Steps:

• Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
• Cool tempeh, remove bay leaf, reserve the stock.
• Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
• Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
• Add tempeh and cook for a few minutes more.
• Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
• Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
• Serve.
• If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

Steps:

• Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
• Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
• In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
• Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.

Steps:

• In a medium bowl, stir together cheese, mayonnaise, onion, and parsley. Season with salt and pepper.
• Garnish with more parsley, and serve with crackers, if desired.

Steps:

• Note: If you can't find the gaujillo chile use another New Mexican.
• Preheat broiler with rack set 5 to 6 inches from heat. Slice tofu into 8 cutlets.
• In large skillet toast chiles over med heat 1 or 2 at a time by laying flat and pressing with spatula for 15 to 30 seconds or until they crackle and give off a wisp of smoke. Do NOT burn them. Flip and repeat. After they are done submerge them in hot water in a bowl, cover and soak until they are very soft about 30 to 60 minutes. Omit the jalapeno/serrano in this step.
• Place the tomato, jalapeno and red bell on baking sheet. Broil turning with tongs until blackened all over. The time for each will vary. Tomatoes and pepper about 5 to 7 minutes The Bell about 10 to 15 and it should be blackened almost completely.
• When cool remove the skins from the tomatoes and the stems from the peppers. You can leave skin on hot pepper unless really burned. Chop the tomatoes and hot peppers save the juice. Scrape skin off bells and remove seeds and ribs. Now coarsely chop.
• In blender combine the chopped veggies with remaining ingredients except the tofu and the stock. Puree until smooth. Add enough stock or water to make a "thick cream" sauce.
• Put tofu in 2 large heavy sealable freezer bags then Dividing the sauce between bags make sure it is coated well. Seal bags and let them marinate overnight in refrigerator.
• Now preheat the oven to 450F Place tofu in half of the sauce on oiled or pammed baking dish. Roast for 10 minutes on one side then 5 on the other.
• Heat remaining sauce. Serve tofu cutlets with this sauce. Garnish with cilantro.
• Marinate overnight for maxium flavor. For easier prep, use canned peeled tomatoes and already roasted peppers.