Got a nummer recipe for you today. It's been a while. I know. I've been cooking less lately, ever since I moved into a housing cooperative in Seattle, but by no means am I eating less because of this. In fact, living at the cooperative has helped me improve my catering-skills, since when I do cook, I have to cook for a minimum party of 14. Today, I have two yummy recipes for you: Tempeh Tacos and Pad Thai. Both were made with lots and lots of love, with many of the ingredients made from scratch. Feel free to modify and make your lives easier by buying pre-made stuff... but be warned, it'll definitely not be the same.
Tempeh Tacos w/ cilantro lime dressingIngredients:
12-15 Home-made tortillas (flour, boiling water, salt)
Crimini Mushrooms, halved or quartered
Tempeh, cut into strips
Carrots/Bell Peppers, cut into slivers
Onions, chopped or sliced
Garlic, minced
A couple wedges of lime
Non-dairy yogurt (I like coconut based)
Barbecue sauce (tomato sauce, vinegar, ground mustard, molasses, ground Chipotle pepper, salt, pepper)
Marinate tempeh in barbecue sauce and set aside for later use.
Prepare your tortillas by mixing ~2 cups of flour (white or wheat) with 3/4 cup of boiling water and pinch of salt. Knead the dough for ~5 minutes until elastic and shiny. Cover and let stand for 30 min-1 hr.
In the mean time, make the cilantro dressing by blending cilantro, lime, salt, pepper, and yogurt in a food processor. Chill in the refrigerator until ready to use. Heat a pan and saute onions, garlic, veggies, and tempeh. Turn heat down and allow to simmer for 10-15 minutes.
Take the tortilla dough and divide into desired number of tortillas and cover again (less for bigger tortillas, more for smaller ones). Heat a skillet with or without oil, roll out a tortilla, and place on skillet to brown. Flip and keep warm in a moist towel. Repeat until all are tortillas are made. Assemble tacos, garnish with cilantro and a lime wedge, and enjoy!
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