Name: California Tempeh Burger
Yield: 1
Ingredients: 1 tablespoon olive oil; one 3-inch square tempeh; 2 slices good-quality, crusty white sandwich bread; 2 tablespoon almond-yogurt sauce (recipe below); 1/4 cup shredded carrots; 6-8 very thin cucumber slices; 3 teaspoon almond butter; one 6-ounce container plain soy yogurt; 1 tablespoon minced cilantro

Ingredients

For the burger

1 Tablespoon olive oil
One 3-inch square tempeh
2 slices good-quality, crusty white sandwich bread
2 Tablespoons almond-yogurt sauce (recipe below)
1/4 Cup shredded carrots
6-8 very thin cucumber slices

For the almond-yogurt sauce

3 Teaspoons almond butter
One 6-ounce container plain soy yogurt
1 Tablespoon minced cilantro

Directions

For the burger

Heat the olive oil in a small skillet. Fry the tempeh on medium heat, browning on both sides and heating throughout. Meanwhile, spread both slices of the bread with the sauce. Top 1 slice with shredded carrots, cucumber slices, and tempeh; assemble sandwich and serve.

For the almond-yogurt sauce

Place the almond butter in small bowl. Add ½ of the yogurt and whisk until smooth, using a fork. Add the remaining yogurt and whisk again. Stir in the cilantro and serve. Makes about 1 cup.