Tempeh and Grilled Veggie Fajitas

2 - 8 oz. pkgs. tempeh
1 jalapeno, destemmed, deseeded, and minced
1/3 cup orange juice
3 T. freshly chopped cilantro
2 T. olive oil
2 T. brown rice syrup
2 T. lime juice
zest of 1 lime
2 T. red wine vinegar
2 T. Bragg Liquid Aminos
1 T. freshly chopped oregano
1 T. freshly chopped thyme
1 T. garlic, minced
1 1/2 t. cumin
1/4 t. cinnamon
1/8 t. pepper
3 cups zucchini, diagonally sliced 1/2-inch thick
3 cups yellow squash, diagonally sliced 1/2-inch thick
3 cups red onion, sliced 1/2-inch thick
2 cups green pepper, destemmed, deseeded, and cut into 1-inch wide strips
2 cups orange pepper, destemmed, deseeded, and cut into 1-inch wide strips
2 cups red pepper, destemmed, deseeded, and cut into 1-inch wide strips
8 - 8-inch flour tortillas

In a steamer basket, place the whole blocks of tempeh, steam for 10 minutes, and set aside. In a bowl, combine the orange juice, cilantro, olive oil, brown rice syrup, lime juice, zest, vinegar, liquid aminos, oregano, thyme, garlic, cumin, cinnamon, and pepper, and whisk well to blend. Place the steamed blocks of tempeh in a small casserole dish and place the zucchini, summer squash, onion, and peppers in a large casserole dish. Drizzle 1/3 of the marinade over the tempeh and 1/3 of the marinade over the vegetables. Place both of the casserole dishes in the refrigerator and leave to marinate for several hours. Place the tempeh and vegetables on the grill and brush both with the remaining marinade while grilling. Grill the tempeh until well-browned, about 5-7 minutes per side, and grill the vegetables until tender, about 3-4 minutes per side. Cut the blocks of grilled tempeh into strips. Transfer the tempeh strips and vegetables to a platter. Allow guest to build their own fajitas, by filling tortillas with strips of tempeh, an assortment of the grilled vegetables, and topped with a little of the Cilantro-Tofu Cream and Sunburst Salsa.
Serves 6-8

Dessert Idea to compliment your Vegan Casserole

Brandied Peach and Almond Cobbler

by Beverly Lynn Bennett

The tempeh fajitas just spiced up your night a little and now your looking for somthing to sooth the fire and induldge you with sweetness. Try This brandied peach and almond cobbler by Vegan Chef Beverly Lynn Bennet.

Filling

3 lbs. peaches, peeled, pitted, and sliced
1/3 cup maple syrup
2 T. brandy
1 t. cinnamon
1/2 t. nutmeg
1/2 t. vanilla
1/4 t. salt

Cobbler Topping

1/2 cup soy milk, rice milk, or other non-dairy milk of choice
1/4 cup safflower oil
1/2 t. vanilla
1/2 t. almond extract
3/4 cup whole wheat pastry flour
2/3 cup unbleached cane sugar
2 t. baking powder
1/4 t. cinnamon
1/8 t. salt
3 T. sliced almonds

Lightly oil (or spray with oil) a 9x13-inch baking dish and set aside. In a large bowl, place all of the filling ingredients, and toss gently to combine. Transfer the mixture to the prepared pan and cover the pan with a piece of aluminum foil. Bake at 375 degrees for 45-50 minutes or until the peaches are tender.

While the peaches are baking, prepare the cobbler topping. In a small bowl, stir together the soy milk, oil, vanilla, and almond extract, and set aside. In a large bowl, place both types of flour, sugar, baking powder, cinnamon, and salt, and stir well to combine. Drizzle the wet ingredients into the dry ingredients and stir well to combine. Fold the sliced almonds into the dough.

After the peaches have baked for 45 minutes, carefully remove the pan from the oven. Remove the piece of aluminum foil and discard. Increase the temperature of the oven to 400 degrees. Drop 12 spoonfuls of the dough on to the top of the filling. Using the back of the spoon, smooth the batter to cover the top of the filling. Return the pan to the oven and bake an additional 15 minutes or until golden brown. Allow to cool for 10 minutes before serving. Non-dairy sorbet or other frozen desserts make an excellent accompaniment to the cobbler.
Yield: One 9x13-inch cobbler