Tempeh Picadillo Serves 4 The flavoring principle behind picadillo — a traditional Cuban dish made with beef — is to combine the sweet taste of raisins with the salty bite of capers. The classic flavors work delightfully with tempeh. Serve this vegetarian version with long-grain basmati rice or softened corn and whole-grain tortillas.

Prep Time: 30 minutes
Cooking Time: 40 minutes


2 teaspoons olive oil


1 1/2 cups diced red onion


4 cloves garlic, sliced


1 pound tempeh, broken into small pieces


1 teaspoon salt


1 bay leaf


1/4 teaspoon black pepper


1 tablespoon balsamic vinegar


1 teaspoon ground cumin


1/4 teaspoon cinnamon


1/8 teaspoon ground cloves


1 cup diced green bell pepper


1/2 cup raisins


2 tablespoons capers, drained


3 tablespoons minced scallions


3 tablespoons slivered almonds (optional)

1. Coarsely chop the tomatoes and set aside. In a 12-inch skillet, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring constantly, until lightly coated with oil, about 1 minute. Reduce the heat slightly and continue to cook, stirring often, until soft, about 8 minutes.

2. Stir in the tomatoes, garlic, tempeh, salt, bay leaf and pepper. Add the vinegar, cumin, cinnamon and cloves. Bring this mixture to a simmer and cook, partially covered and stirring occasionally, for 20 minutes.

3. Add the green pepper, raisins and capers. Stir well and continue to cook for 10 minutes. Taste and adjust the seasonings. Serve garnished with scallions and almonds if desired.