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-about a 1/2 cup (or more) of cubed tempeh http://en.wikipedia.org/wiki/Tempeh
-bunch of kale
-couple Tbs of high-heat oil (I use Safflower)
-half an onion, chopped
-can of Rotel tomatoes
-can of black beans
-finger of ginger, or a thumb, finely chopped
-couple cloves of garlic
For the saucey-sauce:
-couple of shakes of sesame oil
-1 1/2 T Miso
-1 1/2 T Tahini
-1 1/2 T honey or turbinado or Hoisin sauce
-1/2 C water

I usually serve this with brown rice, so make a pot of that first…
-1 C brown rice, rinsed
-2 1/4 water
…bring to a boil, turn down the heat, stick a lid on it and cook for 50 minutes…don’t touch that lid while its cooking, and let it sit for 10 minutes before serving.

About 15 minutes before your rice is done, sautee your onion, tempeh, garlic, and ginger until onions are a little transparent and your tempeh is browned (low to medium heat). Sometimes I throw in some red pepper flakes for some heat. I like it hot. Mrow. While that’s sauteeing, chop up your (rinsed) kale and steam it for a couple of minutes (I throw it into the microwave in a vented-lidded cooker for two minutes). Drain that and add it to your onion mix. Rinse and drain black beans and tomatoes and add to the onions and tempeh. In a separate bowl, mix together the ingredients for the sauce…you may want to add more water or less, depending on your saucey-ness preference. Add that to your sautee… Doesn’t that smell good? Cook for a couple of minutes, or until sauce thickens up a bit. Okay, so your rice is probably done… Serve your yummy mixture on top of that and invite me over.