Spicy Tempeh With Brussels Sprouts And Quinoa

I make this tempeh at least once a week. Here is the recipe! It is adapted from the Spicy Tempeh in Veganomicon but I tweaked it -- plus I bake the tempeh in the oven rather than grill it.

1 block tempeh, cut into wedge shapes
1/2 cup wine
1/2 cup tamari or soy sauce
1/4 cup sriracha (rooster!) hot sauce
1 tsp cayenne
2 tbsp maple syrup
1 tbsp molasses
1tbsp pomegranate molasses
3 garlic cloves, minced
about a thumb-sized lump of ginger, cut fine to match the garlic (USE ORGANIC GINGER IF YOU CAN THAT STUFF IS OUT OF THIS WORLD, TASTE-WISE)
1 tsp cumin
1/2 tsp ground cardamom
black pepper
juice of 1 lime
some lime zest

Preheat oven to 400. Place tempeh in a 9 x 13 baking dish.

Combine all the marinade ingredients in a measuring cup, mixing thoroughly and tasting until you like it -- feel free to adjust to your liking. Then pour over tempeh, flip tempeh pieces to coat, and cover with foil.

Bake for 30 minutes, remove foil, and flip tempeh -- bake uncovered for 25 more minutes.