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:
Prepare the slaw first:
Marinade and Tempeh:
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:
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!
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.
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
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.
What’s making your Saturday sweet?