Title: Tempeh fajitas with pico de gallo
 Categories: Vegetarian, Main dish, Tex-mex
      Yield: 4 Servings
 
MMMMM-----------------------PICO DE GALLO----------------------------
      1    Clove garlic, minced
      1 md Mild onion, finely chopped
      1 md Tomato, finely chopped
      1 c  Loosely packed cilantro
           Leaves, finely chopped
      1    Serrano pepper, seeded and
           Minced
    1/4 ts Salt

MMMMM--------------------------FAJITAS-------------------------------
      2    Cloves, garlic, minced
    1/3 c  Fresh lime juice
      8 oz Tempeh, thawed
      2 tb Olive oil
    1/2 c  Vegetable stock or water
      1 ts Soy sauce
      4    Whole wheat tortillas
 
  Pico de Gallo:  Combine garlic, onion, tomato and cilantro in a bowl.
  Add serrano pepper and salt to taste. Set aside.
  
  Fajitas: Whisk together garlic and lime juice and pour over tempeh in
  a flat dish. Cover and let marinate in the refrigerator for several
  hours, turning tempeh occasionally.
  
  Drain tempeh. Heat 1 tablespoon oil in a medium-sized skillet over
  moderate heat. Brown tempeh on both sides, adding an additional
  tablespoon oil if necessary. Add stock or water and cover pan
  tightly. Steam until liquid is almost absorbed, then add soy sauce
  and turn tempeh to coat. Cover and cook away remaining liquid. Remove
  tempeh from pan and cut into thin strips.
  
  Wrap tortillas in aluminum foil or place in a tightly covered pan.
  Warm in a moderate oven for several minutes. Remove from oven.
  Arrange tempeh strips down the middle of each tortilla, spoon Pico de
  Gallo on top, and fold or roll up. Serve immediately with extra
  sauce. Makes 4 fajitas.
  
  (From November, 1992 _Vegetarian Times_)
  
                 -=+Dianne in Freeport, Texas+=-
                  "Que la fuerza vaya contigo."