Tempeh Fajitas

Here is a vegan version of fajitas that even omnivores will love.

Ingredients:
juice of 2 limes
1/2 t. chili powder
1/2 t. cumin
1/4 t. salt
8-oz. package tempeh, sliced into fajita-sized slices
flour tortillas
3 t. canola oil plus 1 t. canola oil, divided
1/2 onion, sliced
1 bell pepper, deseeded and deveined, sliced
fixin's (chopped tomato, salsa, pickled or fresh jalapenos, chopped green chiles, guacamole or avocados, chopped lettuce, pico de gallo etc.)

Method:
Mix the lime juice with the chili powder, cumin, and salt. You can also substitute the fajita-seasoning packet of your choice for the spices and salt. Marinate the tempeh slices in the lime juice mixture overnight.
Wrap the tortillas in aluminum foil and warm them in the oven on low heat while the fajitas are cooking.
In a non-stick pan, heat the 3 t. oil over medium-high heat. Put the tempeh slices in the oil, and let them fry in it until they have soaked up the oil. Add enough water to coat the bottom of the skillet, and let the tempeh soak that up, too. (It will also evaporate some.) Once the water is gone, add the remaining 1 t. oil, the onion, the bell pepper, and any leftover lime marinade. Sort of stir-fry everything together until the onion and bell pepper are cooked but still slightly crunchy. (I have even been known to add one julienned carrot to the veggie mix here.)
Once the veggies are cooked, load tempeh, veggies, and fixings onto the warmed tortillas, and enjoy!

Tofu Chocolate Pie or Pudding

This is a recipe I modified from Mori-Nu, the only company I know that makes silken tofu. You need to use silken tofu for this recipe - not the crumbly Chinese kind.

2 packages silken tofu, (extra-firm for pie, firm for pudding)
3/4 c. raw honey
1 T. almond extract
1/2 c. cocoa powder
1 prebaked pie crust or graham cracker crust (if making pie instead of pudding)
2 T. chopped nuts (optional topping for pie)

In a blender, purée each package of silken tofu individually until really smooth. Do one package, then move the smooth, puréed tofu to a large mixing bowl, then do the next package, and move that to the mixing bowl, too. Add the honey, almond extract, and cocoa. First, mix with a spoon to get the cocoa wet to prevent it from flying everywhere when you start the mixer. Then use a hand mixer to thoroughly combine all ingredients into a smooth, chocolatey batter.

For pies, pour the mixture into a prebaked pie shell. For pudding, pour into individual serving dishes or a serving bowl. Sprinkle chopped nuts, if using, over surface of pie. For either pudding or pie, cover with plastic wrap and refrigerate overnight. Serve cold.

Serving Suggestion: I have put a thin layer of raspberry or other fruit preserves in the pie shell before pouring in the tofu batter. You could also top with chocolate shavings or confectioner's sugar. For pudding, you can use it to make parfaits or top with berries or other fruit.

One more note: You could probably adapt this to be vegan by substituting agave nectar or rice syrup for the honey. If you try it, let us know how it turns out!