Tempeh w/ Curried Cashew Sauce & Side Salad

Tempeh: 1T rice vinegar, 2T soy sauce, 1.5T honey, 1.5T finely chopped peeled fresh ginger, 1 garlic clove, minced, 1 (8oz) package organic tempeh cut into 1/2-inch cubes.

Sauce: 1t olive oil, 2T coarsely chopped unsalted cashews, 1/2c. chopped onion, 1/4t curry powder, 1 garlic clove minced, 1/4c. coconut milk, 2T hot water, 1/8t salt

To prepare tempeh, heat a medium saucepan over medium-high heat. Add first 5 ingredients to pan, stirring with a whisk. Add tempeh. Bring to a boil. Cook 3 minutes or until liquid is almost evaporated, stirring frequently. Place tempeh in mixing bowl, cover and keep warm.

To prepare sauce, heat oil in small saucepan over medium high heat. Add cashews to pan and cook until lightly browned. Add onion to pan and saute until tender. Add curry powder and 1 garlic clove to pan, cook 1 minute, stirring constantly. Place cashew mixture, water and salt in blender. Blend until smooth. Add cashew sauce to tempeh, toss gently to coat. Serve with pita wedges.

The salad was simple - spinach leaves and sauteed pear in maple syrup and some roasted pine nuts with a simple dressing of a sprinkle of olive oil, soy sauce, apple cider vinegar, squeeze of an orange and some agave nectar whisked and drizzled over the lettuce.