Serve the tempeh mixture tucked into warmed fajita wraps with salsa and guacamole.
Serves 4
Ingredients:
8 oz. block tempeh, any variety
4 T. fajita seasoning (reserve 2 T. for cooking)
2 T. vegetable oil
oil for cooking
6 sweet peppers, a combination of green, yellow, orange, and red
2 medium-sized yellow onions
1 jalapeno pepper
1 package fajita wraps
To Prepare:
Cut tempeh block in half [...]
Heidi’s Spinach Tortilla with Seitan and Potato
We often think of a tortilla only as a vehicle for beans and beef. Here is a different spin on an old favorite straight from the kitchen of my dear friend, chef Heidi Valenzuela.
This recipe can be made with any TVP product of your choice or with tofu [...]
Jamaican Jerk Tempeh
Prepared roasted or baked tempeh and tofu can be quite expensive. This recipe is not just way cheaper, it’s so easy to make and the flavor is fresh, spicy, and delicious. You can control the heat by cutting back on the spices if you desire. I use a good quality [...]
For a vegetarian, one of the major challenges of vacationing is dining out, and of course where you go in your travels can make all the difference. Recently my journeys took me to Grand Cayman Island in the Caribbean, south of Cuba. My prior experience of island dining was less than impressive. However, this experience [...]
