With the temperature rising and Summer fast approaching, nothing quite hits the spot like a taco lunch/dinner. Summer also means a transition to a more simplistic approach to cooking. These tacos are fairly simple to prepare and combine my love of melding fresh vegetables with spicy seasonings. Goes well with pretty much any type of beverage you want to pair it with.
- Warmed Corn Tortillas
- Marinated Tempeh Crumbles (marinade recipe - see below)
- Thinly sliced Onion (marinated with Vinegar + Agave + Lime zest + Lime juice mix)
- Cashew Cream (recipe - see below)
- Chard slices
Tempeh Marinade recipe: Mix 4 tbsp Soy Sauce, 1/4 cup of water, hot sauce (to taste) and 2 cloves minced garlic. Add a tbsp of brown sugar and a tsp of smoked Paprika. Crumble the tempeh into mixture and refrigerate for at least an hour - the longer, the better. Cook tempeh over medium heat in cast iron skillet.
Cashew Cream recipe: Soak 1/2 cup of Raw cashews in water for at least 4 hours or until softened. Drain water and place in blender with 1 garlic clove, 1/2 fresh chili pepper and a few wedges of lemon juice. Slowly add water back in until creamy.