Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 8 SERVINGS--------------------------
1/2 t Fennel seeds 2 ea Tb Low-sodium tamari or soy
1/2 t Cumin seeds -sauce
1/2 t Mustard seeds 1/2 c ;water
1 ea 4" strip kelp or kombu sea 2 t Liquid hickory smoke
-weed -flavoring (optional)
8 oz Tempeh; cut into strips Preheat deydrator to 140
1/2 t Garlic powder -deg.

Dry roast seeds in skillet over medium-high heat until they pop. Grind
roasted seeds in spice grinder. Place kelp in a saucepan and top with
tempeh. In a small bowl, combine ground seeds and remaining
ingredients. Pour over tempeh. Bring to a boil, reduce heat, cover
and simmer until liquid is absorbed, about 30 minutes. Place tempeh
strips on dehydrator trays. Dehydrate until "bacon" is crumbly,
about 24 hours. Cool at room temperature and refrigerate in airtight
containers. Per serving: 106 cal; 12 g prot; 33 mg sod; 6 g carb; 3 g
fat; 0 mg chol; 10 mg calcium Hint: for tofu bacon, replace tempeh
with one pound firm tofu. Posted on GEnie Food Wine RT Jul 06, 1994
by DEEANNE Nutritional information per serving: xx calories, xx gm
protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm
fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx
mg calcium, x% of calories from fat. Brought to you by MMCONV and
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger#lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat Luscious echoes

Submitted By SHARON STEVENS On 01-13-95

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