Puppy Love + Tempeh TacosPosted: February 17, 2012
Sorry about the lack of posting yesterday. I took a bunch of photos of the lentil soup that I made Wednesday night, and have no idea where the memory card went! Hopefully it will turn up and I can post the photos + recipe later on.
No worries though- it’s Friday!!
I did an hour of yoga with Bob after work yesterday and was savoring my yoga high while driving home. As is often the case, something made me think about my dogs. Whenever I think about Lance and Jackson on the way home from somewhere, I instantly get happy and excited to see them. Whenever Greg and I are driving home from being out somewhere together (whether we’ve been gone for an hour or all day) we start talking about how excited we are to see “the boys.” I always say “I can’t imagine what we’ll be like with human children.” If you’re not a dog person, you probably just don’t get it, but there’s nothing else that can instantly turn my mood from sour to happy when I come home to these guys.
They always run to greet me at the door
and smother me with hugs and kisses.
I can’t even remember what my life was like before these guys came into it, but it’s a lot happier now. 🙂 I also have to say (since that biological clock might be tickin’ away) that it melts my heart to see how much Greg loves these guys too. He’s the best dog dad ever.
Change of topic…
I’ve been on a tempeh kick lately. When I first discovered tempeh about 5 years ago, I got a little obsessed with it. But, I would really only use it for making stir-frys. It was so simple to just slice it up and throw it in with a bunch of vegetables. I think I just ate too much of it back then and took a long break before starting to buy it again a few months ago. It was really Amanda’s Sweet Potato Shepherd’s Pie that got me hooked on it again. I used the leftover tempeh, along with black beans and edamame to make some outstanding tacos. Ever since then, I’ve always had a block of tempeh in the fridge. I really think that the secret to great tempeh is cutting it up and boiling it first. It seems to help mellow the flavor out a bit and makes it easier to work with.
Since I loved the tempeh tacos that I made before so much (and still had a bunch of corn tortillas to use up), I decided to make some again last night.
Tempeh Tacos (makes 6 big tacos)
3 1/3 cups water (divided)
1/2 T olive oil
1/2 c chopped yellow onion
1/2 c chopped white mushrooms
6 corn tortillas
suggested garnishes: shredded cabbage, Greek yogurt, salsa fresca, sharp cheddar cheese
Bring 3 cups of water to a boil in a medium-sized pot. Cut up the block of tempeh into 1″ cubes and place into the boiling water. Reduce heat to medium and cook for 5 minutes. Drain the water and use a fork to mash the tempeh into small crumbles. Place a large skillet over medium heat and add olive oil. Add in crumbled tempeh and onions and stir well. Continue to stir until tempeh starts to brown and onions become soft (about 5 minutes). Add in mushrooms and cook for an additional 2 minutes. Add in 1/3 c water (more if necessary), along with taco seasoning and mix well, so that the tempeh, mushrooms and onion are evenly coated. Reduce heat to low and cook for an additional 5 minutes, stirring often. Heat corn tortillas in the oven or a skillet for 30 second and then fill with the tempeh “meat.” Top with your favorite garnishes!
Naked tacos (served along with some jasmine rice and roasted zucchini seasoned with garlic, salt and cumin):
All dressed up!
That is one big, awesome mouthful of deliciousness.
Yum. Dinners like this are always SO filling and comforting to me- yet the whole plate was under 400 calories. I’ll take it!
What do you think about tempeh? And if you’re a dog owner, are you obsessed with your dogs as I am?
Have a great weekend!!