*  Exported from  MasterCook  *
 
                     TEMPEH FAJITAS WITH CUCUMBER SALSA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE MARINADE-----
    3       tb           Tamari soy sauce
                         Juice of 1/2 lime
    1       t            Brown sugar
    2       tb           Vegetable oil
    3       cl           Garlic -- minced
      1/4   ts           Crushed red pepper flakes
                         -----FOR THE FILLING-----
    8       oz           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 sliced
                         -----FOR THE SAUCE-----
      2/3   c            Low-fat yogurt
      1/2   sm           Cucumber -- peeled, seeded,
                         And finely diced (1/3c)
      1/4   ts           Ground cumin
    1       tb           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: Main-Course Vegetarian Pleasures by Jeanne
   Lemlin Miami Herald, 8/31/95 format: Lisa Crawford,
   8/5/96
  
 
 
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