Tempeh "Bolognese"*

Yield: 8 servings

Ingredients:
1 (8 ounce) package tempeh
1/4 cup extra virgin olive oil
3/4 cup red wine
1 spanish onion, peeled and coarsley chopped
1 to 2 teaspoon sea salt
1 tablespoon garlic minced
1 teaspoon dried oregano
3 1/4 cups tomato puree (28 ounces can)
1 teaspoon basil
black pepper
optional: 2 tablespoon rice syrup
1 pound cooked pasta

Procedure:
1. Saute tempeh in 3 tablespoons of olive oil until brown. Add 1/2 cup red wine and reduce until dry; set aside.
2. In a separate skillet, cook onion in remaining olive oil with 1 teaspoon salt until soft. Add garlic and oregano; saute briefly.
3. Add tomato puree to onions and cook, covered, for a few minutes.
4. Add tempeh, remaining wine, basil, salt, and pepper to taste and rice syrup to the tomato/onion mixture. Cover and simmer 10 to 15 minutes longer. Adjust seasoning.
5. Serve over your favorite pasta. Try kamut spirals or quinoa linguine.

Just 4 ounces serves as a great source of protein (41.3% DV), riboflavin (23.5% DV) and magnesium (21.9% DV). The high protein and fibercontent has been shown to decrease cholesterol levels, stabilize
blood sugar and bind cancer-causing toxins. Soy foods contain isoflavones which has been shown to reduce menopausal symptoms.

*Adapted from Natural Gourmet.