Apricot Pecan Tempeh Wrap

I came up with this in response to trying to use up some parsley I had left over from other dish. These turned out really good. The fruit and nuts compliment the tempeh.

Apricot Pecan Tempeh Wrap

1 package tempeh
1 splash soy sauce

handful of dried apricots, chopped
handful of pecans, roughly chopped
1/2 c fresh parsley, roughly chopped
1 carrot, finely chopped
1/4 red onion, finely chopped
Vegan mayo (as needed)
squirt mustard

Cut the tempeh up and add to a small frypan. Cover with water and add soy sauce. Boil for about ten minutes. Drain, and set aside to cool.

Meanwhile, mix the rest of the ingredients in a large bowl. Crumble up the tempeh and add to the mix. Stir in the vegan mayo until the mix is coated to your satisfaction (I know I like less mayo, I know others who like more!). Taste and add salt/pepper or whatever else seems good.

I rolled this up in some tortillas I had for a quick lunch.

Crusted Tempeh with Avocado-Mango Salsa

Another recipe from the "secret test kitchen." Looking at all the good recipes on the test list, you might be seeing a whole lot of them over the next week! I will have to post a link to the cookbook when it is out, since you'll be wanting to buy it when it comes out. Actually, the author is featured last month over at vegcooking. Ha, checking it out, you can see the recipe at the bottom of her page, along with lots of other yummy ones!

I decided to try this because I had all the ingredients in the fridge--wow! The tempeh is seasoned and fried and then topped with a savory avocado-mango salsa flavored with coconut, lime, and other things (how much can I say? It's a secret test kitchen!). My camera died while I was taking pictures, so boo--the picture is the best of the bad. I also made some giant avocado rolls for DR, since she had to work late and has been waiting for the avocados to be ready for a couple days. She is always in "sushi mode"!