Saturday, September 17, 2011

Taco Night!

     Tacos are simple, satisfying, easy to make gluten-free, and a great meal for eating a variety of fresh veggies, plant-based protein, and complex carbohydrates. For the hard taco shells, I used Whole Foods 365 organic brand and for the tortillas, I used brown rice tortillas from Food for Life.

     For my taco night, I included:
                         ~ re-fried beans, brown rice, tempeh crumbles (recipe below)
                         ~ scallions, tomatoes, shredded lettuce, fresh corn
                         ~ daiya, salsa, and few slices of avocado.

     ...All to be bundled up and served inside of a crispy blue corn shell or a warm brown rice tortilla! Yum! So fresh & so flavorful!

All ready to go - lovin' Taco Night!

.the bright colors make me smile.

.mmm. my taste buds were quite happy!

.enjoy YOUR taco night - I enjoyed mine! :-)

'Tempeh Crumbles'

 1 8 oz. package tempeh
1 tsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 Tbsp cumin
2 tsp chili powder
1 tsp sea salt

Slice the tempeh into 4 pieces. In a small pot, place tempeh and enough water to cover the tempeh in the pot and bring to a boil. Turn heat to low and simmer for 10-15 minutes, covered. Set aside to cool. This technique tenderizes the tempeh and improves digestibility. 
In a medium saucepan, add oil and heat over medium flame. Add onions and garlic. Saute until translucent, about 4 minutes. Stir in cumin, chili powder, and sea salt. Crumble the cooled tempeh into small pieces. Stir in tempeh crumbles with the onion mixture. Cook for an additional 5-7 minutes until tempeh is golden brown.

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