---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian, Main dish, Tex-mex
       Yield: 4 servings
 -----------------------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
     1/4 ts Salt
       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
   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.”