2 tablespoons corn
oil
1 (8 ounce) package tempeh, broken into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon dried minced onion
1 tablespoon
1/2 cup frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green chile peppers
1 (4.5 ounce) can sliced mushrooms, drained
1 1/2 cups chopped green bell pepper lime juice
To taste; picante or other sauce
Sauces Mexican
Heat oil in a large skillet over
medium heat. Saute tempeh with soy sauce and lime juice until tempeh browns.
Stir in bell peppers, mushrooms, spinach, chile peppers, cilantro and dried
onion
Increase heat to medium-high and
cook until fluids have reduced, stirring occasionally.
Lynn's Spanish RiceM16 and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26
and Mexican Sauces
M72
Largest
River: The Amazon, South America, basin of 2,720,000 square miles