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Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Tempeh & Mushroom Stew On a Mashed Potato Base Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 sm Garlic clove

1 tb Vegetable oil

2 c Mushrooms

1 sm Tomato

1 Bay leaf

1 ts Soy sauce (may be doubled)

6 oz Cooked potatoes (or more)

Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

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<h1>Tempeh & Mushroom Stew On a Mashed Potato Base</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/3 c Water <P>1 tb Soy sauce <P>1/2 c Tempeh <P>1 sm Onion <P>1 sm Garlic clove <P>1 tb Vegetable oil <P>2 c Mushrooms <P>1 sm Tomato <P>1 Bay leaf <P>1 ts Soy sauce (may be doubled) <P>6 oz Cooked potatoes (or more) <P>Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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