Lunch today, heres the recipe for Spicy ancho taco tempeh salad with quacamole over mexican cabbage salad .. So easy . Get one or two packs of your favorite tempeh. I prefer light life brand . Lightly brown tempeh in coconut oil until golden with a handful of sweet Vidalia onions and salt and pepper. Transfer this to a non stick lined cookie sheet In a bowl combine one small can of tomato paste and one can of fire roasted tomatoes . To this add two teaspoons of ancho chili powder, two teaspoons of cumin two teaspoons of garlic powder and one teaspoon of chipotle chili powder.. Or less if you dont like it real spicy . 1/2 teaspoon Salt and pepper and one tablespoon brown sugar. Mix this thoroughly and coat the tempeh and put it in a 450 degree oven to bake. You want a nice dark red and watch it do it doesnt burn ! I add a clove of garlic but you dont have to . Take out of the oven and cover. Cabbage salad. Get green and red cabbage and julienne the cabbage into thin strips about half if each cabbage . With a potato peeler peel your carrots and peel the carrots into the cabbage . Its nice and colorful. In a bowl mix one and a half tablespoons apple cider vinegar , 1/8 cup olive oil, one diced jalapeño , celery salt , pepper, one clove finely chopped garlic, juice of two limes,one teaspoon sugar , and 1/2 teaspoon chili powder. Mix and coat the cabbage carrot mixture. Plate the hot tempeh over the cabbage salad and sprinkle with cheddar and jack cheese . Serve with your favorite guacamole and tortilla chips. Yes I get handmade tortillas and make my own . I will post my chip recipe and guacamole below.. Sounds complicated but its an amazingly easy dish and it NEVER disappoints!
Posted on: Sat, 29 Mar 2014 21:29:19 +0000
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