We took a last minute trip to the beach with my parents this weekend. None of us had planned ahead about dinners. I thought up this one in a hurry. Delicious, filling and super easy.
Tempeh Taco Salad
- 2-3 packs tempeh
- 1 bottle mexican-themed marinade. We used a chipotle lime marinade
- 5-8 oz baby spinach, pre-washed
- 1.5 large avocados (or 2 medium sized avocados)
- 1-2 teaspoons olive oil
- 1-2 teaspoons mild vinegar such as white wine or apple cider
- 1.5 cups black beans (or 1 can, rinsed and rained)
- 3/4-1 cup salsa (freshly chopped salsa that isn’t liquid-like is best for this. I got it from the produce section in Harris Teeter)
- 1-2 cups baby corn, frozen then heated in the microwave until no longer frozen
- Tortilla chips
- 1/2 jar olives, chopped
- Marinade the tempeh ahead of time, for at least 30 minutes and ideally longer
- Grill the marinade on a grill for about 5 minute, flipping on both sides. Or, bake in the oven for about 10-15 minutes until browned.
- Combine the baby spinach, 1 avocado, olive oil and vinegar in a large salad bowl. Using your (clean) hands or strong salad spoons, mix them together, squishing the avocado until only a few chunks of it are left and it has fully coated the spinach. The spinach should look wet and slightly wilt.
- Mix in the beans, salsa, corn and olives
- Take a couple handfuls of tortilla chips and break them into the salad
- Slice the remaining avocado and add to the bowl
- When the tempeh is finished grilling, slice it in half length-wise. Then slice it into strips horizontally so that you have 1-2 inch strips. Add to the bowl
- Serve topped with extra tortilla chips, salsa, corn, olives, and/or non-dairy sour cream, to taste
Sorry, I don’t have a picture!
I made up tonight’s kale dish using leftovers in our fridge and served it next to marinaded, grilled tempeh.
I made it up as I went along, so these ingredient measurements are approximates.
- oil or water for sauteing
- a few shakes of cumin, garam masala, and turmeric
- 1 small or medium red onion, sliced in half moons
- 1-2 large garlic cloves, slices
- 1/2 large yellow pepper, diced
- 1/2 bag chopped kale, rinsed (approx 1 bunch, de-stemmed and chopped)
- 1/4 cup vegetable broth or water
- about 1 cup cooked brown rice
- balsamic vinegar (a few shakes)
- lemon juice (a few drops, maybe 1 tsp)
- salt/pepper to taste
- 1/2 avocado
- Heat oil in large saute pan over medium heat. Add spices and stir into oil for about 30 seconds. Add onion and garlic and saute for 5-7 minutes, until tender
- Add yellow pepper and saute a few more minutes
- Add kale and water, stir and cover. Steam for 5 minutes.
- Remove the cover, add the rice, and cook for a few more minutes until most of the water is gone, stirring occasionally.
- Turn off heat, add the balsamic vinegar, salt and pepper.
- Stir in the 1/2 avocado and serve
Yield: Side dish of 2-4 servings
This is one of our “fall-back,” weeknight meals because it is easy to throw together and leaves some room for creativity. Matt usually makes this.
Start by cooking a cup or two of quinoa.
Meanwhile, saute onion in oil or water, then add red pepper flakes, chopped squash and jalapeno peppers, season with taco seasoning (we use Trader Joe’s’). Cook until the squash is tender (about 7 minutes). Then add black beans, corn (frozen, fresh or canned) and salsa. Cook until flavors have mixed (a few more minutes).
We don’t normally measure this anymore; we just play around with it until we get a good mix.
You can eat this by itself on quinoa or in a wrap with hummus and avocado: