Sure, why not? I survive on cereal, PBnJ sandwiches, and faux chicken when I eat dinner at home, but I’ll make something with a silent H! If you want to make it great; I’d totally be into helping and like, making silly commentary on the day’s events. But come on, I mean why do I do this to myself!?

1 pound tempeh, cut thinly sliced

2 tablespoons canola or grapeseed oil

1 medium red onion, cut into 1⁄2-inch dice

1 medium red bell pepper, cut into 1⁄2-inch dice

1 medium carrot, cut into 1⁄4-inch slices

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes, drained

1⁄4 cup dry white wine

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and freshly ground black pepper

In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and pat dry. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the tempeh and cook until browned on both sides, 8 to 10 minutes total. Remove from the skillet and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, bell pepper, carrot, and garlic. Cover, and cook until softened, about 5 minutes. Add the tomatoes, wine, oregano, basil, and salt and black pepper to taste and bring to a boil. Reduce heat to low, add the reserved tempeh, and simmer, uncovered, until the

vegetables are soft and the flavors are well combined, about 30 minutes. Serve immediately… Makes 4 to 6 servings.