Blue Plate Special #24: Chili Lime Tempeh with Mexican Rice & Avocado Salad

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!