It was the night before my birthday. Matt had just left for NYC for a conference, but earlier this weekend he had marinated and grilled tempeh. I’m already in birthday mode and not in the mood to cook.
- Tortilla chips
- About 1/2 block of tempeh, marinated and grilled, then smashed
- Tomato, chopped
Steps: Mix the smashed tempeh in a bowl with hummus. Spread on top of the chips, then top with tomato and salsa. So good I didn’t realize easy, vegan indulgence could be that easy.
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: