Health- and natural-food stores carry many varieties of tempeh (TEHM-pay), otherwise known as "mildly fermented soybean cakes." Soy tempeh's chewy texture soaks up the flavor of the rich cashew sauce. Serve over long-grain brown rice, if you wish. Once opened, tempeh can be frozen in an airtight container up to one year from the sell-by date. Use hot Madras curry powder, if you have it, to balance the nutty sauce.
1 (8-ounce) package organic tempeh, cut into 1/2-inch cubes
1 teaspoon olive oil
2 tablespoons coarsely chopped unsalted cashews
1/2 cup chopped onion
1/4 teaspoon curry powder
1 garlic clove, minced
1/4 cup 2% reduced-fat milk
2 tablespoons hot water
1/8 teaspoon salt
1 (6-inch) whole wheat pita, cut into 4 wedges
How to Make It
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 mixture in a medium bowl; cover and keep warm.
To prepare sauce, heat oil in a small saucepan over medium-high heat. Add cashews to pan; cook 2 minutes or until lightly browned. Add onion to pan; sauté 3 minutes or until tender. Add curry powder and 1 garlic clove to pan; cook 1 minute, stirring constantly. Remove from heat. Stir in milk.
Place cashew mixture, 2 tablespoons hot water, and salt in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth, scraping sides. Add cashew sauce to tempeh in bowl; toss gently to coat. Serve with pita wedges.