Red Wine Tempeh and Arugula Salad

Yummy tempeh - my mom suggested the red wine to avoid it drying out. Thanks mom!

1. Cut half a red onion into pieces, and grate two carrots with a cheese grater. Chop a package of tempeh into 1 inch or smaller cubes.
2. Sautee the onion with some olive oil, cayenne, turmeric, salt, pepper. Add the tempeh when the onions are browning.
3. Pour some red wine into the pan, let the tempeh soak it up. Sprinkle some sesame seeds on top. Add the carrot shreds to cook, but save some for garnish.
4. Keep stirring the food, add water or more wine if necessary.
5. Put in bowls and sprinkle some raw carrot shreds on top. Enjoy!

For arugula salad -- arugula, olive oil, salt, pepper!