Sunday, September 22, 2013

Tempeh Tacos ( and chicken too)

Dinner with Vegan Riley, Vegetarian sister, carnivore made Tempeh Tacos
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 package tempeh, sliced into 1/2 inch cubes
  • 1 tbsp soy sauce
  • 1 tsp cumin
  • 1/4 cup fresh chopped cilantro
  • other taco fillings such as lettuce, tomatoes, or sour cream (optional)
  • flour tortillas or taco shells


Saute the onion in olive oil for 3 to 5 minutes, or until onion is soft.
Add tempeh, soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
Fill your taco shells or tortillas with the tempeh mixture and top with lettuce, tomatoes, cheese, salsa or sour cream if desired.
But I also slow cooked organic chicken with onions, garlic, peppers, adobe chili's and I have to say- I preferred the chicken.  The tempeh was good, the chicken was better.
Added a Kale salad with cucumbers....crunched the kale with EVO and lime juice, added salt and pepper and some Braggs Liquid Amino Acid and well I loved it- everyone else pushed it around their plates :)  
Post Dog Beach this AM John and I went to Juice Nation and I had the Green Supreme: Cucumber, Celery, Kale, Broccoli, Spinach, Cilantro, Lemon and a Hint of Apple  which was delirious ...but 2 hours later at Core Power Sculpt- 105 degrees of cardo yoga + weights I was NOT liking the reminder of the drink!  I LOVE Juice Nation (post exercise NOT pre) 

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