07 March 2008

"Baja" Style Grilled Tempeh Tacos

Back to the 'nomicon, which we have been diligently working our way through while trying to avoid some of the more wtf recipes hidden within. Those missteps aside, there are some great ideas in the book, like these tacos:

Baja-style Grilled Tempeh Tacos
Isa Chandra Moskowitz & Terry Hope Romero, Veganomicon (2007)

Taco Slaw:

  • 3 cu. shredded cabbage
  • 1 carrot, grated
  • 1/4 cu. apple cider vinegar
  • 2 pickled jalapenos, diced
  • salt, pepper
Lime "Crema"
  • 3/4 cu. soy yoghurt
  • 3 Tbs. lime juice
  • 2 Tbs. grapeseed or avocado oil
  • 1/3 cu. cilantro
  • salt
Tempeh Marinade
  • 3/4 cu. beer
  • 2 cloves garlic, crushed
  • 2 Tbs. peanut oil
  • 2 Tbs . soy sauce
  • 2 Tbs. tamari
  • 3 tsp. chile powder
  • 1/2 tsp. ground cumin
  • tempeh
  • corn tortillas
  • the usual taco suspects: radishes, lettuce, tomatoes, avocados, salsa, etc...
For the slaw: Mix all of the ingredients in a non-metallic bowl and then place a weight on top of the slaw (something like a small plate or other flat object with heavy jar top of it). Let it sit in the refrigerator for at least an hour. If it's very juicy, you can squeeze the juice out of it before adding to your taco.

For the "crema": blend all the ingredients together and let it chill for an hour.

For the tempeh: Divide the tempeh into thin, grill-able portions then throw them into a pot of boiling water and let them simmer for 10 minutes. Mix all the marinade ingredients together and marinate the tempeh for an hour, turning occasionally.

Now you have an hour to kill, if you can wait that long. Dos Equis anyone?

Afterward, grill, broil or pan fry the tempeh, spooning some marinade on them as you go. Heat up the corn tortillas and set up a little taco buffet. These are some kick ass tacos.

Also, in the background of the photo is the quinoa, black bean and mango salad, also from the 'nomicon, which is a really great salad.

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