Homemade corn tortillas (from my freezer,) topped with refried black beans, queso fresco, marinated/panfried tempeh, bell peppers and onions, and salsa. Plenty of leftovers means I get to enjoy this dinner again tonight!
Here's the marinade recipe, if you're interested:
1 clove garlic
juice and zest of 1 lime
1 tbsp chili powder
1 tsp cumin
1 tsp salt
1 tbsp olive oil
1/2 cup water
(Puree everything together, unless you want to mince the garlic finely and then whisk)
Method? Simple: I simmered the tempeh for 10 minutes to "open it up" and get the bitterness out, coated slices of the tempeh in the marinade, added the raw peppers and onions, and then poured the rest of the marinade over top of everything. Parked in the fridge for nearly 24 hours, the tempeh became smoky, (thanks to the cumin,) flavorful, and delicious! I might add some cayenne or ground chipotle pepper next time, to make things even more interesting. :)
1 comment:
Ooh, that is a great idea! I usually do some kind of soy saucy or barbecue tempeh marinade, but this one sounds intriguing too.
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