12B - The Michigan Daily - Weekend Magazine - Thursday, January 23, 2003
SECRETS OF THE PROS
MAREN JACKSON, OWNER AND HEAD CHEF OF SEVA, PRESENTS ...
8 oz. Tempeh
3 tbs. olive oil
3-4 cloves of garlic, peeled and
1 cup diced red onion
1/2 lb. mushrooms, sliced
4 cups canned tomato puree
1 cup diced tomatoes
2 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
Thaw tempeh overnight in the refrig-
When ready to prepare, cut tempeh
into 1/2-inch cubes and steam in a dou-
ble boiler for 20 minutes.
While the tempeh is steaming, saute
olive oil, garlic, red onion and mush-
rooms in a saucepan until the onions and
mushrooms are tender.
Then, add canned tomato puree (not
tomato sauce), diced tomatoes, tempeh,
basil, oregano, salt and pepper. Simmer
for 30 minutes on medium-low heat
while preparing spaghetti noodles.
Serve over spaghetti.
Yields about 6 cups (enough for six
Meat Is not missed in the vegetarian cuisine at Seva.
servings, with spaghetti).
This recipe uses tempeh, which is a
soy food that originated in Indonesia. It
has a gentle, almost nutty flavor, and it is
very high in protein.
Tempeh can be found in the frozen
section of natural foods markets, and
frequently in the "alternative" section of
many commericial grocery stores.
This sauce is great on spaghetti, but
any kind of pasta may be used. For addi-
tional flavor and protein, sprinkle some
cheese on top. Without cheese, this
sauce is vegan (no animal products of
Verona sauce may be prepared ahead
of time and reheated. It makes great left-
Continued from Page 5B3
and a vegetable egg roll. It was very
reasonable at $7.48.
After two or three minutes, the egg
roll and soup came. As I love egg rolls
and was very hungry, I demolished
the deep-fried creation. Vishal took a
little longer with the soup. He
remarked that it was so big it could be
his entire meal.
About seven minutes later, the
main course came out. After seeing
the mountain of food on my plate, I
immediately knew that this restaurant
didn't skimp on the portions. My
plate was loaded with chicken, broc-
coli and rice. The Sesame Chicken
was lightly fried with a delectable
brown sauce. Vishal's chicken was
stir-fried with lots of vegetables.
After getting halfway through my
chicken, I realized my rice reserves
were becoming depleted. To continue
the meal, I decided I needed more of
that white, fluffy goodness. I left my
chair for the counter ready to pay the
standard dollar for a bowl of rice. I
waited for a moment, got my food,
and to my surprise, I was not charged
for the rice.
Back at the table, where Vishal was
struggling to even make a dent in his
meal, I tried to eat some more of
mine. After eating about three-quar-
ters of my chicken, I was shocked at a
feeling in my stomach. I hadn't felt
this feeling in Ann Arbor for a very
long time - I was full. We both
decided to take our food home and
have it for lunch the next day.
This is the best price-to-food ratio
on campus. Not only is it the best
value in town, the food is pretty good
Oriental Express is located just off
State St. at 707 Packard Road and
offers self-service dining, free deliv-
ery and carry-out.
' .!5' .Cip d
d, a '
4 k I1
F t ti. ri
r a r -; 5' '. -. a°
r " 1 . r;
" y ,
Spanish in Latin America
Buenos Aires, Argentina * Santiago, Chile
Year-round start dates,
all Spanish levels.
ChileSummer and Semester
Argentina Programs, all levels.
Work in an Argentine
Volunteeor Chilean company.
Spanish in the morning,
volunteer in the afternoon.
Tel: (866) 577-8693
Email: firstname.lastname@example.org Spanish Programs
A look at the
underside of U of M
.:: - ©
i" _ ,
4,J r. _
. .37 j
t d.: Fes'.. ' }~ I 1 y- 'V,.
' w ' -''sx + w,.,, .rte
. ,,y i;