Trying Tempeh--part two

I've made the commitment. I opened the package of tempeh and I'm ready to cook with it. I consulted some of my favorite vegan cookbooks -- The Artful Vegan, by Eric Tucker and Bruce Enloe of The Millennium Restaurant in San Francisco and Great Chefs Cook Vegan, by Linda Long.  But this was all a delay tactic to avoid what I really needed to do, taste the plain tempeh. I warmed it up slightly in the microwave for 20 seconds so the real flavors would be noticeable.

The aroma from the warm tempeh hooked me. It was a little like some rice pilaf or cooked oatmeal.  I even picked up a hint of something sweet like a fresh baked muffin.  It became infinitely more appealing after I broke it into crumbles. This could easily replace the ground turkey I use in sloppy joes. I'm off to the grocery store for some red and green bell peppers, onions, garlic and crushed, canned tomatoes.