Recipe - Tempeh Fajita Pita

2 pound Tempeh
1 cup Red onion; julienne
1 cup Mushrooms; cut or sliced up
1 cup Green bell pepper; julienne
4 Roma tomatoes; cut or sliced up
lengthwise
3 tablespoon Cilantro; chopped
One fourth cup Red wine vinegar
1 1/3 tablespoon Garlic; minced
1 1/3 tablespoon Orange juice concentrate
One half cup Tamari
1/3 teaspoon Sea salt; or to taste
3 teaspoon Black pepper
4 Pita pockets; split in half
1 1/3 tablespoon Olive oil
1 cup Sunflower sprouts
One half cup Water

DESERT GREENS CAFE RECIPES By Executive Chef Matt Baer

Permission is granted to reprint this information, as long as credit is
given to the Indiana Soybean Development Council
http://stratsoy.ag.uiuc.edu/~inqssb/welcome.html

Prepare tempeh first by marinating with cilantro, vinegar, tamari, orange
juice concentrate, garlic, salt, black pepper, olive oil and water for 10
minutes. Meanwhile, slice the mushrooms, red onions and green peppers, and
make a nice macedoine (mixture). Leave the tomatoes out. Remove tempeh from
the marinade; slice lengthwise about 1/4inch thick and put back in
marinade. Layer tempeh out on a sheet pan with parchment paper and bake in
a convection oven at 300 degrees for 15 minutes, then flip strips and cook
for additional 10 minutes (or cook in a conventional oven at 350 degree for
15 minutes for each side). Remove the pan from the oven and let tempeh
cool.

Serves 8 Nutrition information per serving: 320 calories, 3 grams saturated
fat, 9 grams total fat (28% of calories), 16 grams protein (21% of
calories), 38 grams carbohydrates (51% of calories), 8 mg cholesterol, 3
grams fiber, 1,109 mg sodium. Posted to Digest eatlf.v097.n207 by KitPATh
phannema@wizard.ucr.edu on Aug 16, 1997