Recipes

1.Bring the tempeh and broth to a boil in a medium saucepan over moderate heat. Reduce heat. Simmer, covered 3-5 minutes or until tempeh is puffy. Drain, discarding liquid, if any. Allow to cool. Mash tempeh thoroughly with a fork.

2.Heat 1 tbsp oil in medium skillet over moderate heat. Add the tempeh. Reduce heat and cook uncovered, for a few minutes, stirring often. Stir in the sesame oil. Remove from heat and reserve.

3. steam the yams until tender, about 15-20 minutes. Remove from heat and allow to cool. Mash thoroughly with a fork. Heat the remaining 1 tbsp canola oil in a medium skillet over moderate heat. Add garlic and cook until golden. Add bell peppers and chile. Reduce heat and cook, covered, until bell peppers are tender, 6-8 minutes.

Add the mashed yams and vegetarian oyster sauce. Cook, uncovered, for a few minutes, stirring until well mixed. Remove from the heat.

4. place the reserved tempeh and the yam-bell pepper mixture in a food processor. Process until the mixture is reduced to a smooth puree. Transfer to a large bowl.Add the ground walnuts and 1 cup of the bread crumbs. Mix with a large spoon or, with your hands, until all the ingredients are thoroughly combined. Season to taste with salt. Form into 3-inch patties about 1/2 inch thick, mixing in extra bread crumbs if the patties don't hold their shape. They will be delicate, so handle gently.

5. prepare a grill or preheat the broiler. If broiling place th patties on a broiler pan or large cookie sheet with a lightly oiled piece of aluminum foil. Grill or broil 3-5 inches from the heat, 8 minutes per side or until done ( lightly browned)

makes 10 patties.