Recipe - Tempeh Fajitas With Cucumber Salsa

FOR THE MARINADE
3 tablespoon Tamari soy sauce
Juice of One half lime
1 teaspoon Brown sugar
2 tablespoon Vegetable oil
3 cl Garlic; minced
One fourth teaspoon Crushed red pepper flakes

FOR THE FILLING
8 ounce Tempeh; cut into 1/2' strips
3 Bell peppers; cut into 1/2"
strips (red, green, yellow)
1 md Red onion; halved vertically
and thinly cut or sliced up

FOR THE SAUCE
2/3 cup Lowfat yogurt
One half small Cucumber; peeled, seeded,
And finely minced (1/3c)
One fourth teaspoon Ground cumin
1 tablespoon Minced fresh parsley

TO SERVE
8 8" flour tortillas

Combine the marinade ingredients in a large bowl.
Stir in the tempeh, bell peppers and onion. Marinate
at least 30 minutes or up to 2 hours. Preheat oven to
450 F. In a small bowl combine the salsa ingredients.
Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla
with your fingers. Stack the tortillas, then wrap in
foil. Set aside. Spread the marinated tempeh and
vegetables on a baking sheet in one layer. Bake 15
minutes, or until the vegetables are tender anfd
tempeh begins to brown. So not toss while cooking.
Place the tortilla packet in the oven for about 7
minutes. This will heat the tortillas with a little
steam to soften them. To serve, place a tortilla on
each plate. Spoon some of the tempeh mixture along
the center, cover with a little cucumber salsa, then
fold and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g
carb, 10g fat (23%)

Source: MainCourse Vegetarian Pleasures by Jeanne
Lemlin Miami Herald, 8/31/95
format: Lisa Crawford, 8/5/96
Posted to MMRecipes Digest V3 #215

Date: 08 Aug 96 21:35:09 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM