FOR THE MEAT EATERS IN ALL OF US???

A crispy, smoky temptation.  The thinner you slice the tempeh and the longer you cook it, the crispier and crunchier it will be.

This recipe comes from a cookbook from one of my favorite restaurant owners.  The book, You Won't Believe It's Vegan",  is authored by Lacey Sher and Gail Doherty.  Gail has opened a fabulous new restaurant in Red Bank, NJ.  Check it out!  Check out her menu: 
http://www.goodkarmacafenj.com/menu.html

This has become a breakfast favorite of mine:

TEMPEH BACON

INGREDIENTS:

3 Tbsp. olive oil
2 Tbsp. maple syrup ( I often use Agave Nectar)
1 1/2 tsp. tamari
3/4 tsp. liquid smoke
8 oz. tempeh, sliced 1/8 in. thick

DIRECTIONS:

1.  Mix all the liquid ingredients together.  Brush the bottom of the baking sheet with some of the mixture (I just use parchment paper and brush that), then lay tempeh slices on the sheet.  Brush the tempeh slices with the remaining liquid.

2.  Bake for 8 to 10 minutes. 

I love this served in a breakfast sandwich.