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1 fresh pineapple
1 8 ounce block tempeh
4 tablespoons tamari or low sodium soy sauce
pinch ginger
pinch cayenne
2 tablespoons oil for frying
2 cups vegetable broth
Pinch of saffron threads
a pinch turmeric
1 large red onion, diced
1 tablespoon olive oil
1 tablespoon vegan margarine
1 cup long-grain rice
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped walnuts, toasted
4 basil leaves, chopped
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