Tempeh is a 'mildly fermented soybean cake' - nutritious, low in fat, high in protein. You can freeze tempeh in a airtight container up to one year from the sell by date.

Tempeh:

• 2 T rice vinegar
• 2 T low sodium soy sauce
• 1 1/2 T honey
• 1 1/2 tsps finely chopped fresh ginger
• 1 garlic clove, minced
• 1 (8 oz) package organic tempeh, cut into 1/2 inch cubes

Sauce:

• 1 tsp olive oil
• 2 T coarsely chopped unsalted cashews
• 1/2 cup chopped onion
• 1/2 tsp curry powder
• 1 garlic clove, minced
• 1/4 cup non dairy milk
• 2 T hot water
• 1/8 tsp salt

1 (6 inch) whole wheat pita, cut into 4 wedges

To prepare tempeh, heat a medium size pan over medium high heat. Add first 5 ingredients, stirring with a whisk. Add the tempeh and bring to a boil. Cook for 3 minutes or until liquid is almost evaporated. Place tempeh mixture in a medium bowl; cover and keep warm.

To prepare sauce: heat oil in small saucepan. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; saute 3 minutes or till tender. Add curry powder and 1 garlic clove to pan, cook 1 minute, stirring constantly. Remove from heat. Stir in non-dairy milk.

Place cashew mixture, 2 T hot water, and salt in a blender. Blend till smooth. Add cashew sauce to tempeh in a bowl; toss gently to coat. Serve with pita wedges.