Monday, April 22, 2013

Tempeh Tacos with Pineapple Salsa































































































Tempeh Tacos with Pineapple Salsa
This Sunday I was determined to make tempeh tacos, especially since all day Saturday I was trying out two new recipes for my baked donuts and sampling too many of them made me one naughty girl. Needless to say savory was definitely on my mind. I love tempeh, the taste, the texture the versatility, there is so much to be done. I’ve posted the tempeh burger and tempeh with caramelized onions and sweet potatoes so today its tempeh taco. I had to play with the recipe 3 times but finally I got one with wonderful flavor, the addition of lemon juice and zest add a layer of wow ness and plenty of spice helps too, in fact I might add more next time. The first two attempts I didn’t use red pepper and really like it much more with it.  I can tell this one is a hit when my honey Jeff walks from one end of the house to the other hollering “Wow that’s good

I use grain tortillas and find a good variety at trader Joes or whole foods, corn taco shells work too or even raw cabbage shell.
Enjoy!

Note: Tempeh can be found in health food markets, Trader Joe's, Whole Foods and some finer markets and usually found in the vegan section next to the tofu.

On sprouted grain tortilla. or gluten free 

Ingredients
Makes 6 Tacos
8 oz tempeh  - available in soy, three grain and flax - very nutritious with lots of protein
1 small Onion chopped
2 cloves Garlic minced
½ red pepper chopped small pieces
1 ½   tsp Cumin
1 tsp Oregano
¼ tsp chipotle
1 tbsp + 1tsp lime juice
l/2 tsp lime zest
2 tbsp Tamari 
½ tsp maple syrup
½ chipotle pepper in adobe sauce or 1 jalapeno pepper
¼ cup water

Instructions
1. Cut the tempeh in half and steam for 15 minutes in covered pot (this remove the slight bitterness) remove and chop until crumbly. Transfer to a bowl and set aside.

2. Add the cumin, oregano and chipotle powder to a small bowl set aside

3. Add ¼ water to a bowl or measuring cup, and add to it the maple syrup, lemon juice, and noma shoyu

4. In a wide pan warm up the oil then add the onion, red pepper garlic and chipotle pepper and sauté 3 minutes, add the chopped tempeh and sauté 30 seconds, add the seasonings and sauté 30 seconds then add the water mixture and sauté another 5 minutes.
The red pepper should be cooked but not overdone. Taste for seasoning.


Pineapple Salsa – not spicy add jalapeno if you’d like heat
½ cup crushed pineapple – I used fresh
15 cherry tomatoes sliced into quarters
2 green onions or onion of your choice
Cilantro
2 tbsp limejuice or lemon
1 tsp maple syrup
½ clove garlic minced
Pinch sea salt

Avocado chopped can be added to the above or mashed separately and served on top.

Instructions
1. In a small bowl add the limejuice, maple syrup, garlic, pinch of sea salt and mix well

2. In a bowl add tomatoes, onion, cilantro, and pineapple then add the limejuice mixture and mix well. Set aside

Assemble the Taco and Enjoy!
layer with tempeh, salsa, avocado - pickled hot jalapeno is good too


This weekend was Jeff’s 16 years and mine together though I hadn’t realized it until Sunday evening, which is kind of of typical of us. We spent it at our country home where I cooked all weekend and tried out new doughnut recipes and Jeff being the fix it guy had plenty of projects. We never have photos of us taken together so I usually pair single shots of us together. This one was taken this sunny Sunday at our house in the country.


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