MrFalafel wrote:

> Tex Mex Tempeh Chili
>
> 2 tbsp olive oil
> 1 lb tempeh, diced
> 1 cup chopped onion
> 2 garlic cloves, minced
> 2 jalapenos, stemmed, seeded and minced
> 4 tbsp American style chili powder
> 1 tsp ground cumin
> 1 tsp dried oregano, preferably Mexican
> 1 can (16oz) tomato sauce or passata
> 1 cup water or vegetable stock
> salt and freshly ground black pepper to taste
>
> Heat the oil in a large chili pot over medium heat. Add the tempeh and
> onion and cook, stirring frequently until the onion has softened,
> about 10 minutes. Add the garlic, jalapenos, chili powder, cumin,
> oregano, tomato sauce, water and salt and pepper. Bring to a boil,
> lower the heat and simmer 30 minutes, stirring occasionally. Taste and
> adjust seasonings, cooking longer, if necessary, until desired
> consistency is reached.
>
> Vegetarian Chili Cookbook – Robin Robinson

That book is copyrighted (1998) by Robin Robinson. "All rights reserved. No part
of this publication may be transmitted in any form or by any means, electronic
or mechanical... without permission in writing from the author."

Did you receive such permission from Robin Robinson before posting the above
recipe from her book?

Scroll to the copyright notice:
http://www.amazon.com/gp/reader/1558...51#reader-page