Baja Tempeh Tacos

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Mmm. YUM! Want to hear about a FRILLING spring/summer recipe? Fran turned me onto to these Baja Tempeh Tacos from Veganomicon a few years ago. They are absolutely delicious; it’s a real treat every time I make them!

Imagine marinated, grilled tempeh, avocados, homemade, vinegar-based slaw, and fresh lime crema. Fewer tacos are better!

Want the Recipe? Okay, but don’t let it fool you – these tacos are easy to whip up!

Baja Tempeh Tacos (serves 4-6)

What you’ll need:

Taco slaw:

  • 3 heaping cups shredded cabbage (I’m lazy and use the pre-packaged kind)
  • 1 carrot, shredded finely
  • 1/4 cup apple cider vinegar
  • 2 pickled jalapenos, diced
  • 1 tsp salt
  • a few twists of freshly ground black pepper

Lime Crema:

  • 3/4 cup plain soy yogurt
  • 3 tbls lime juice
  • 2 tbls grapeseed oil or avocado oil
  • 1/3 cup lightly packed fresh cilantro leaves
  • 1/2 tsp salt

Chile-Beer Marinade:

  • 3/4 cup beer, pilsner or ale style
  • 2 cloves garlic, crushed
  • 2 tbls peanut oil
  • 2 tbls soy sauce (I use Bragg’s for a GF alternative)
  • 2 tbls lime juice
  • 2-3 tsp chile powder
  • 1/2 tsp ground cumin
  • 1 (8 oz) package of tempeh (I double this)
  • 12-16 soft, corn tortillas

Prepare the slaw first:

  • mix all ingredients well in bowl (not metal)
  • cover the top of the bowl loosely with plastic wrap pressed down on the slaw
  • weigh it down with something heavy (can of beans, pickle jar, etc.), and refrigerate
  • allow slaw to press for at least an hour
  • squeeze out excess juice when ready to serve

Lime Crema:

  • blend all ingredients until cream and smooth
  • pour into an airtight container and chill for an hour

Marinade and Tempeh:

  • Whisk all ingredients and pour into casserole dish
  • Slice Tempeh into pieces
  • Cook Tempeh in a pot of boiling water for 10 minutes
  • Marinade for 1 hour, flipping as needed
  • Cook in oven at 200 degrees on a greased grill pan OR in the skillet lightly oiled over medium high heat
  • Grill or fry each side for 5 minutes
  • In the last 30 seconds, pour on the remainder of marinade
  • Assemble tacos and enjoy!

What to do with the leftovers? When I make these, even after doubling the amount of tempeh, I am always left with extra slaw and lime crema. I have gotten into the habit of making a delicious salad so that these things do not go to waste! Here’s what I use:

  • spinach or romaine
  • slaw
  • avocado
  • tomato
  • crumbled tortilla chips
  • lime crema as the dressing

Yum, so good! I know these directions can seem a bit overwhelming, but it really is so easy to make. You should try it. You won’t be disappointed!

 

May 1, 2012 9:00 AM | Comments | Categories: Food, Recipes | Tags: , , , ,

Sweet Saturday: Easy Vegan Coconut-Lemon Bundt Cake

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Just one of many amazing recipes from Veganomicon: The Ultimate Vegan Cookbook, this Coconut-Lemon Bundt cake will not disappoint! Check out the recipe below, and forgive me for the lousy camera-phone photo; my real camera is currently out of commission. 

You’ll need: 

1 2/3 cups sugar

2/3 cup canola oil

1 (14 oz) can coconut milk

1/4 cup rice or soy milk (I use almond) 

1/4 cup lemon juice

3 TBLS grated lemon zest

2 tsp pure vanilla extract

3 cups all-purpose flour (I use whole wheat pastry flour)

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups shredded unsweetened coconut

Powdered sugar for sprinkling

Instructions: 

1. Preheat the oven to 350 and lightly grease your bundt pan.

2. Combine sugar, oil, coconut milk, rice or soy milk, lemon juice, lemon zest, and vanilla in a large bowl. 

3. In a separate bowl, combine flour, baking powder, baking soda, and salt. 

4. Add the dry to the wet in batches, mixing well. 

5. Fold in the coconut.

6. Pour batter into pan, and bake for one hour. 

7. Let cool for ten minutes, and then gently flip over to release cake from pan. 

8. After the cake has cooled, sprinkle with powdered sugar. 

Enjoy! 

What’s making your Saturday sweet?

- Aurelia

July 16, 2011 5:20 PM | Comments | Categories: Baby Fashion, Food, Recipes, Sweet Saturday | Tags: , ,

fran & aurelia

Fran likes knitting, cooking, reading design blogs, curating her home, and wearing chunky jewelry.

Aurelia likes baking, fashion, hosting lovely dinner parties, and laughing at clever and witty things.

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