Mexican Tempeh Goodness
1 package tempeh (I like the kind with sea veggies)
1 yellow onion
fresh garlic- as much as you can stand
2 tablespoons tamari soy sauce
1 teaspoon cayenne powder
herbs to taste- rosemary, marjoram, cumin etc
1 lime or equivalent lime juice
miscellaneous veggies/left over rice/left over beans
Chop up the onion chunky style and dice the garlic. Heat some olive oil in a large skillet and saute the onion and garlic for 3-4 minutes. Crumble the tempeh so that it is in small chunks and add to the skillet. Add the tamari and the rest of your spices while stirring the tempeh. Allow it to cook until the tempeh is lightly browned and then add the juice of one lime and cook for a minute longer. Serve on its own or in a tortilla. Either way is great with guacamole.
Note: This is a basic recipe that can have endless variations. I add whatever veggies are on hand (chard, zucchini, mushrooms, carrots, corn etc) to the dish a few minutes after adding the spices. You can also use equal parts tempeh and brown rice in the beginning to make a great fried rice dish or serve it up with refried beans and salsa.