TEMPEH TACOS WITH JICAMA SALAD





I constructed the salad and cashew sauce before we began our festivities. Once that was prepared and we were ready for taco night, I started on the tempeh while Josh worked on his turkey tacos.





I boiled the tempeh for a few minutes first, and while I did that, I sauteed the onions, garlic and peppers. Then I added the tempeh, spices, and rotelle. I added water gradually and let the tempeh cook down.





















Here's the final product. These were SO yummy! I'm not sure what the next taco night will have in store. Luckily, this made enough leftovers for the whole week. YAY VEGAN TACOS!

Taco night, the most blessed dining experience in our house. Josh and I are on a bit of a health kick; walking in the morning, eating at a table without tv, incorporating more salads. However, every couple weeks (or months as it has been) we go all out with a taco night! Now, we still try to keep things fairly healthy, but we usually end up in a huge food coma.Somehow, we haven't had a taco night in months. Josh and I were VERY excited it was time.On the menu tonight:Ingredients:2 packages of organic tempeh1/2 red onion3 cloves of garlic1 green pepper1 jalepenos1 can hot rotelle1 tablespoon smoked paprika1 tablespoon cumin1 teaspoon ground red peppersalt and pepper to taste1/2 Jicama, peeled and diced into slivers1/2 cup shredded carrots3 mangos2 jalepenos1/2 cup pineapples1/4 cup rice wine vinegarsalt and pepper to taste1 cup soaked cashews3 limes juicedsalt and pepper to tastesriracha to tasteOnce ready, I topped my tacos with avocado, lettuce, black olives and the cashew cream sauce. I had some daiya cheese stashed away, but I didn't think these needed them. Maybe I can make some quesadillas later this week.