Tempeh, beans and vegetables seem to be a common theme in my kitchen lately. Instead of making my standard Bean and Tempeh Stew, though, last night I made Tempeh and Black Bean Tacos. I was inspired by a dish I had at an awesome vegan cafe recently. I even asked which brand of corn tortillas they used at the restaurant and bought them for myself (they’re Food For Life Sprouted Corn Tortillas in case you were wondering). I also made my World’s Easiest Guacamole to go on top (ingredients: avos, lime juice and onion).
I started with a lot of veggies and about two cups of black beans I cooked in the pressure cooker:
Tempeh and Black Bean Tacos – Serves 8
2 cans black beans, drained and rinsed
1 onion, chopped
1 package tempeh, crumbled
4 zucchini, chopped
3 bell peppers, chopped
10 shiitake mushrooms, chopped
3 garlic cloves, minced
1 can green chiles
1 cup water
1 tablespoon ground cumin
2 tablespoons salt-free seasoning
1/2 teaspoon cayenne pepper
Heat up 2-3 tablespoons of water in your pot. Reduce heat to medium and add onions and peppers. Saute for 3-4 minutes and add mushrooms. When the mushrooms soften, add zucchini, garlic and spices. After several minutes more, add the tempeh, beans, chiles and water. Stir and reduce heat to low to simmer for 10 minutes. Serve on top of a tortilla with guacamole or plain.
So remember last week when I mentioned my guest post coming up on the blog JL Goes Vegan? Well, it was published on Monday and the link is here! The title is “The Health Reasons for Going Vegan” and it’s part of JL’s Vegan 101 series. I’m so honored to be a part of it and I really enjoyed writing the article. It was my first real attempt at a scientifically-backed post based upon my training in my MPH program. Here’s to good research skills! If you have a chance, please visit the site and leave a comment on this post or JL’s site, I’d love to hear your thoughts!