Tempeh and Mango Kebabs

Simmer and marinate tempeh in advance.

4 ounces tempeh (1/2 pack)

2 tablespoons soy sauce

a few dashes of hot sauce

juice of half a lime

1/2-inch chunk of ginger, grated

1 clove garlic, grated

1 teaspoon agave nectar

black pepper

1 mango, peeled and cut into chunks

Simmer tempeh in water for about 20 minutes. Mix ingredients for marinade. Cut simmered tempeh into bite-size chunks and toss into marinade. (I do these steps on the morning of the day I plan to grill the tempeh.) Refrigerate until ready to use.

Skewer tempeh with chunks of mango. Brush kebabs lightly with oil. Grill over medium heat. Serves 2-3.

Carrot-Orange Salad (with Pineapple)

The pineapple is optional. If you leave it out, add another small orange. May be prepared in advance.

2 medium carrots, grated

1 small orange, sectioned

handful of pineapple chunksv

squeeze of fresh lemon juice

1 teaspoon agave nectar

pinch of cinnamon

Toss all ingredients together. Serves 2-4.