It was a good day.
A nap (thank you, Liv!),
new-to-me ice cream
(you girls weren’t lying when you said it’s amazing. Rich, dark, handsome…)
a Bella in the sun
and a late lunch with some friends at Pita Jungle. Since I stuffed myself to the brim (just to let you all know, the salmon salad is amazing and the garlic potatoes set my soul free), I just wanted something light for dinner.
I’m going to go ahead and nerd myself out. I like South Park. It all started in college when one of my good friends would come over after dance for South Park, sushi and frozen yogurt. Good times.
Now, our DVR is filled with educational shows including the likes of Bethanny, It’s Always Sunny in Philadelphia, Guiliana and Bill, Ellen, and some episodes of South Park. You can probably guess which shows belong to whom, and even though it’s not our absolute fave, we both don’t mind a little SP. (This says a lot because we usually don’t like the same shows.) It’s crass, mindless and hilarious… all things that are good after you’ve had a long day that requires a lot of thinking (like the Pilot holding his life in his hands as he flies, and myself, taking care of the needs of another human all day).
Whenever we have tacos, I sometimes sing “taco-flavored keeses”
(It bothers me that “burrito” is missing an “r” but you get the gist)
The point of my story:
I made a new kind of taco. Taco burrito. Lettuce wrap? My philosophy: eat now, debate title later.
There’s been a lot of chicken on ye ol’ blog lately, so I wanted to make a recipe that my vegetarian and vegan friends would enjoy, too. I love the taste of tempeh so much but watch my consumption because I don’t like to eat a lot of soy products. Fermented soy like tempeh, and whole food choices like tofu are said to be healthier than processed versions of soy (like soy protein isolate). Taste wise, I think tempeh > tofu. My absolute favorite way to enjoy tempeh is in bacon form, but this taco meat is a close second. With mushrooms, onions, spices, topped with guac, salsa and wrapped up in lettuce (I rolled with chard since the lettuce at the store looked a little rough), it’s an amazing lunch, light dinner or fun party appetizer.
Hope you love it!
-1/2 onion, diced
-1 pack of tempeh
-1/2 pack of pre-sliced mushrooms
-1 1/2 T tamari
-1 T olive oil
-1/2 t dried oregano
-1/2 t paprika
-1/4 t thyme
-1/4 t cumin
-squeeze of lime juice
1. Sautee the mushrooms and onion in the oil until soft and translucent- about 5-7 minutes.
2. Add the tempeh + spice, crumble using the back of a wooden spoon, and heat for an additional 5 minutes.
3. Squeeze lime juice on top.
Enjoy on a salad beast, wrapped up in a tortilla or lettuce with guac and salsa, mix into eggs or serve in taco shells. It’s also good cold out of the container in the fridge. Just sayin’.
When you just want something light for dinner, what do you usually choose?
Any unique shows that you love?
Hope you have a great night and I’ll see ya in the morning!