Tropical Tempeh Tacos

This tropically inspired recipe will get your mind off wintertime and send your taste buds to the islands.

Ingredients:

An 8 ounce pack of tempeh, cubed into 1” pieces
1 small sweet onion, diced
1 Tbs of freshly grated ginger root
1 jalapeno chili, seeded and minced
1 tsp of curry powder
1 tsp of cumin seeds
1 cup pineapple chunks with juice
2 Tbs of brown sugar
Juice of 1 lime
½ red bell pepper, cubed
½ cup of mustard greens, washed and torn
¼ cup of cilantro, washed and chopped
2 tbs of peanut or vegetable oil
½ dozen corn tortillas
Salt and pepper to taste

Preparation:

1. Heat oil in skillet on medium high heat
2. Add onion, bell pepper, cumin, tempeh and sauté for about 5 minutes or until tempeh browns
3. Add the ginger, jalapeno, pineapple juice, curry powder, salt and pepper. Stir and cook for 1 minute (or until the pineapple juice begins to bubble)
4. Add the brown sugar and stir well and cook for an additional 5 minutes or until the juice begins to thicken into a sauce.
5. Add the lime juice and cilantro, stir and remove from heat.
6. Heat up the tortillas and fill.
7. Garnish with the mustard greens and serve. Or if you like add some cilantro, jalapeno and fresh pineapple.
8. Serve with a tossed green salad.