Kelly’s Green Goop

• 1 package of tempeh, cubed
• 2 Tbs oil (I like peanut for this, but it doesn't matter)
• 1 drained can spinach OR 1 lb frozen chopped spinach OR 1 regular package of fresh pre-washed spinach OR a mess of spinach from your garden (This is the only recipe where I actually prefer the canned [and I love fresh spinach].)
• 1/4 cup rice or white vinegar (I prefer rice).
• 1/4 soy sauce (I use Tamari)
• 1/4-1/2 cup nut butter (peanut is my favorite, but almond works great, too).

1. Pan fry tempeh in oil on med-high heat until golden brown

2. Add nut butter, mix in well

3. Reduce heat to low, then add all remaining ingredients, stirring well.

Depending on the spinach you use, it may look a little wet for a minute, but leave it on low heat for a few minutes and it will thicken up nicely.

FYI: If you've never used tempeh before, it's fermented soy. Really good tempeh looks like it has some mold on it (not hairy, just discoloration). There's nothing wrong with it.