Mexican night!
Tempeh
1 package soy tempeh
1 lime, freshly squeezed (about 2 tablespoons)
6 tablespoons olive oil
3 tablespoons tamari
1/4 tsp cumin
1/4 tsp chili
1/4 tsp paprkia
1/4 tsp garlic powder
Cut the tempeh in 8 squares. Whisk the marinade together and pour over tempeh. Let sit as long as you have time for. When ready to cook, pour tempeh and marinade in a pan with sides and cook covered on medium high heat. Turn the tempeh over after 5 minutes and cook on the other side.
Mexican Rice
1/2 onion
1 carrot
1 cup rice
1 cup vegetable broth
1 cup water
1/4 cup tomato paste
Olive oil
Salt
Garlic powder
1/2 cup frozen peas
Chop up the onion and saute in olive oil and dash of salt in a pan with sides. Dice up the carrot and add to the onions. Cook for a few minutes, seasoning with salt and garlic powder. Add the rice and toss around to coat.
In a 2 cup measuring cup, combine vegetable broth, water, and tomato paste. Pour over rice and bring to boil. Reduce to a simmer and cover. When the liquid is absorbed, add the peas and cook to heat through.
Avocado Salad
2 ripe avocados
1/2 cucumber
1/4 cup diced red onion
Fresh cilantro
Peel, pit and mash up the avocado. Peel and de-seed the cucumber and dice. Dice up the red onion. Chop the cilantro. Mix together.
To serve, place rice on a plate, top with avocado salad and tempeh. Enjoy!
just had this for dinner. big hit with kids and adults. didn't have any fresh cilantro, so sliced avocado had to suffice. thanks so much for this. it'll definitely make it into the rotation… namaste! paul feldsher