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Tempeh-Pita Sandwiches

High in protein and vitamin B12

1 tablespoon dark sesame oil
1/2 pound tempeh, sliced into four 3-inch squares
1/2 to 3/4 cup water
4 slices Vidalia onion, separated into rings
6 to 8 slices cucumber
4 lettuce leaves
2 whole wheat pita rounds, sliced in half to make four pockets
1 1/2 to 2 teaspoons soy sauce
1/2 cup sauerkraut

Place oil in skillet. Turn flame to high and heat 1 minute. Fry the tempeh for 1 to 2 minutes on each side. Place water in skillet, cover and bring to a boil. Reduce flame to medium/low and simmer for10 minutes. While tempeh cooks, wash and slice onion and cucumber and place on separate plates. Wash lettuce. Season the tempeh with soy sauce, cover and cook for another 2 to 3 minutes. Remove cover and cook for another minute or so until all liquid evaporates. Place tempeh in pita pocket along with 1-2 tablespoons sauerkraut, 2 slices cucumber, 1 slice onion and 1 lettuce leaf, OR any other fixings you desire. Serves 4.

Adapted by Rosemary Traill from Warren Kramer's cooking class in Boston

Thursday, July 27, 2000

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