Posts Tagged ‘mexican food’

Tex-Mex Tempeh Tacos

I went to Bookmans to look for an instructional guide to playing the piano and walked out with that and a couple cookbooks, including this gem:

This book is perfect for this blog! The recipes are super simple and are designed for students, so you make no more than 4 servings in any given recipe.  Most recipes also say how long each dish can last in the refrigerator. This is truly a great book, and for $7, all the better.

The first recipe to really stand out was Tex-Mex Tempeh Tacos. I love tacos and have eaten tempeh many times, but have never cooked with it. Time to try something new!

Bookmans is conveniently located next to a Sprouts. I bought the ingredients I thought I needed, but didn’t realize I was short on olive oil and lemon juice, so I ended up using about 2 tablespoons of sesame oil I had left over from my tofu lettuce wraps.



3 tablespoons lemon or lime juice

2 tablespoons salsa

2 tablespoons olive oil

1 tablespoon mild chili powder

1 teaspoon ground cumin

Splash of Tabasco


6 ounces multigrain tempeh, cut into 1/4 to 1/2 inch cubes (I ended up using the full 8 oz package)

4 regular size (6 inch) corn or whole wheat flour tortillas

1 small tomato, sliced

2 to 4 lettuce leaves, shredded

“Here tempeh is combined with the forceful flavors of Mexico to make dazzling tacos. For something extra, add chopped fresh cilantro, sliced scallions, pitted sliced black olives, or slices of avocado. Top it all with tofu sour cream.”

Where can you find tempeh? You’ll have to go to a specialty store like Sprouts, Whole Foods or Sunflower Market. You can substitute tempeh for the pre-made vegetarian taco “meat” if you’d like.

I decided to supplement my tacos with avocado, corn and regular ol’ sour cream. That’s the only non-vegan item in this recipe, and I only added it as a topping at the end. There are plenty of recipes of vegan sour cream online, like this one.


1. Add the marinade ingredients to a shallow bowl and stir to combine.

2. Add the tempeh to the marinade and gently stir to coat the pieces. Marinate at room temperature for 30 minutes, turning the tempeh from time to time.

In the meantime, prepare your toppings. I know chopping vegetables doesn’t take that long, but it helps the marinade time go faster, especially when you’re hungry.

3. For this step, using a spatula makes things a lot easier. In a medium skillet on medium-high heat, sizzle tempeh for 30 seconds. Reduce the heat to low and cook, covered, for 3 minutes. Flip the tempeh and cook, uncovered on medium heat for 3 to 4 more minutes, until the tempeh is browned. Set aside.

The browned tempeh.

4. The book suggests heating the tortillas in a dry skillet, but I didn’t want to get another dish dirty, so I microwaved two tortillas for about 20 seconds.

5. Serve and refrigerate any leftovers. The book says “cooked tempeh will keep for several days in the refrigerator.”

I don’t think these will last more than one day in the refrigerator because they were so delicious. This will either be my dinner or lunch tomorrow. This meal was very easy to make. It had a prep time of 15 minutes plus a marinade time of 30 minutes and made 4 tacos. I’d highly recommend it! It was completely vegan friendly if you don’t count the sour cream I added at the end. Cooking with tempeh was super easy, I’m amazed at how fast it was ready.


Simple Seven Layer Dip

I did a Google search for “vegetarian seven layer dip” and found this recipe. I wasn’t too crazy about the lettuce or cooking the beans and the salsa together, so I went my own way. This is Melissa Fossum’s veggie-tastic dip, made just in time for Taco Tuesday.


16 oz container sour cream

1 package taco seasoning

2 16 oz cans vegetarian refried beans (or 1 32 oz can, whatever floats your boat)

16 oz jar salsa

1/2 cup green onions, chopped

1 large tomato, copped

4 avocados, diced

2 cups shredded cheese

4 oz can sliced black olives

Bag of tortilla chips.

1. Mix the sour cream and taco seasoning in a separate container. Mix well, because lots of taco seasoning gathered in the corners of my container. Refrigerate when done.

2. Dice the tomatoes, avocados and green onions.

Mash the avocados in a separate container.

3. Make a layer of beans in a 11 x 13 inch pan. Spread the beans evenly.

4. Empty the entire jar of salsa on top of the beans.

5. The next layer is the sour cream/taco seasoning mixture. Smooth it out to another layer.

6. The next layer is cheese. I purchased a bag of Mexican cheese which was an even 2 cups, that worked out nicely.

7. Put the avocados on top. The recipe I was losely following asked for two avocados, this did not work out very well, this is why I think four is ideal. So much for presentation.

Fortunately, one of my friends isn’t the biggest avocado fan, so this worked out.

8. Olives! Woo…there’s an end in sight, this pan’s looking a little full.

9. Top it off with green onions.

10. Bring the dish to hungry friends who have tacos, cupcakes and wine.

The dish was a hit! It was a nice compliment to the other Taco Tuesday festivities.

Easy red enchiladas

Here’s a recipe for very simple enchiladas.  All you need is a package of tortillas, a large can of enchilada sauce, a bag of shredded cheese, a large saucepan and a 9 x 13 pan.

1. Preheat the oven to 350 degrees.

2. Cover the bottom of the 9 x 13 pan with enchilada sauce.

3. Fill the saucepan about halfway full with enchilada sauce.

4. Coat each side of the tortilla in the saucepan.

5. Fill the tortillas with cheese.

6. Roll the enchiladas.

7. Repeat steps 4-6 until the 9 x 13 pan is filled with rolled enchiladas.

8. Cover the enchiladas with a coating of enchilada sauce.

9. Cover with cheese.

10. Bake for 30 minutes at 350 degrees.

11. Enjoy!

This goes great with beans, rice, and chips and salsa.

Next time I’m going to try this with chopped onions for a little crunch.