I love tacos! This vegan version is definitely one of my most requested recipes and is a great way to introduce vegan eating to the whole family.
A guest blog by Chef Tina Martini
We’re pairing these delicious tacos with a black bean salsa that’s hearty enough to serve, all on it’s own, as a salad. Let your creativity soar, chef’s. There are many ways to use both the Tempeh taco “meat,” as well as the salsa.
Black Bean Salsa
- 1 15 oz. can of Black Beans, (ice bath to firm beans and rinse canning liquid; see Southwest Caviar for this technique)
- 1/4 c Purple Onion, finely diced
- 1 medium clove of Garlic, peeled and minced
- 1/2 cup Roma Tomatoes, remove seeds and dice
- 1 Anahiem or Hatch Chili, (fire roast yourself or use canned)
- 1/3 c fresh Pineapple, peel, core, and dice
- 1/2 c Corn Kernals (Niblets), fresh off the cobb, or frozen and thawed
- 1 small Serrano Chili, remove stem, seeds, and pith and sliced thinly
- 1 small Avocado, cut in half, remove seed, and dice
- Juice of 2 Limes
- Salt and Pepper (if you like the heat, use a little Ghost Chili Salt)
- Place one half of the avocado in a medium mixing bowl.
- Add the lime juice, minced garlic, half of the roasted Anaheim or Hatch chilis, and a little salt and pepper.
- Smash all of these ingredients together using a fork. This will create a creamy “dressing.”
- Add the remaining ingredients and stir.
- Season to taste.
- Cover and chill.
- 1 8 oz. package Tempeh (I used the West Soy 5 Grain)
- 1/2 Yellow Onion, peeled and diced
- 1 medium clove Garlic, peeled and minced
- 2 tsp. Grapeseed oil
- 1 4 oz. can fire roasted Green Chilis (you can roast a couple of fresh Anaheims or Hatch Chilis as mentioned in the salsa recipe)
- 3 Tbls. water
- 2 Tbls. Tomato paste
- 2 tsps. Chili powder
- 1 tsp. Cumin
- 1 tsp. Smoked Paprika
- Salt and Pepper to taste
- In a large saute pan, heat oil and crumble tempeh into pan like you would ground beef.
- Brown tempeh and add the onion.
- Saute to soften onion, and add minced garlic.
- Cook 2-3 minutes. Do not put color on the garlic as this can impart a bitter taste on your taco “meat.”
- Stir in remaining ingredients, green chilies through salt and pepper.
- Cook 3-5 minutes to thoroughly incorporate all ingredients and release the essential oils in your spices.
- Warm tortillas of your choice, or fry them in Sunflower or Safflower oil. These oils are best suited for high heat or deep frying. Coconut is really the best, but it also imparts Coconut flavor on your Mexican Cuisine. I like the neutral “flavor” of the Safflower oil for this reason.
- Dress your tacos with freshly chopped Romain lettuce, and the Black Bean Salsa.
Black Beans are really purple. They are high in anthocyanins. Remember this way; anything the color of blood, purifies the blood. Anthocyanins strengthen the vascular system overall, with emphasis on the blood vessels inside the heart. They also slow the aging process. Black Beans are consider longevity food. They also regulate the pancreas, and strengthen the intestines.
Tempeh is a fermented product, increasing the effectiveness of our intestines, and allowing for easier absorption of nutrients. Almost all of the ingredients mentioned contain powerful anti-inflammatory and hormone balancing properties, and are high in minerals. Many, if not all disease can be traced back to a mineral deficiency.
Even the spices we’re using are powerful medicine, assisting with digestion, and curbing inflammation.
Chilis of all types contain capsaicin, and vitamin C. Capsaicin is a proven pain-killer, while vitamin C mends damaged connective tissue and oxygenates the blood.
Tomato Paste contains the highest amount of lycopene, a phytonutrient that prevents heart disease, prostate cancer and provides skin care from the inside, having been shown to reduce sun damage by as much as 40%.
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!