This amazing sunny weather has me dreaming of laying by a pool, sippin’ on margaritas (shaken, on rocks – hey the occasional drink doesn’t hurt!), instead of sitting in my office. Thank goodness for the large window! I’ve also been taking advantage of the time that I do have available to head outside and go for walks, runs, hikes, tossing the frisbie for Riah! And you know what!?… my mood and energy has definitely seen a positive adjustment! (yup I can become a bit of a bear in the cold and dark winter months)
Yay to longer days, not having to warm my car up, more variety of fresh produce (can’t wait for farmer’s market!) and less layers of clothing! My meals have already been looking so much more vibrant lately! Now I just have to work on my wardrobe…
My instagram feed has been brightened up with people’s amazing food creations and beautiful refreshing outfits (okay yes, if you can’t tell I have wardrobe envy)! Within these feeds I’ve been seeing a lot of tacos that look so drool-worthy so I had to make my own. How predictable right!? Taco Tuesday…Cinco de Mayo in a couple days… but I couldn’t help myself!
The tacos I made are vegan and full of fresh ingredients. Haha have you ever watched the YouTube video “Mexicans Try Vegan Mexican Food For the First Time”??? I just watched it on Sunday-so I’m sorry to say my tacos being made out of tempeh probably won’t compare to an authentic Mexican Taco. However they are tasty “mexican-flavour inspired” and did the trick of fulfilling my want for light refreshing tacos!
Here is my version of a Vegan Taco. They are topped with colourful vegetables full of antioxidants that promote youthful healthy skin. The tempeh is a fermented food product that is good for gut health and has a earthy mushroomy taste! I didn’t get the chance to make my own corn tortilla, but the ones I used were organic sprouted-grain…so the next best thing! 🙂
Hope your week is beautiful! ♥
Vegan Tempeh Tacos
1 package of tempeh
1 Tbsp fresh lime juice
2 Tbsp vegetable broth
1 Tbsp tamari
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup fresh cilantro, chopped
Method for tempeh:
1. Slice tempeh into strips and cut in half lengthwise.
2. Add the rest of the ingredients into a container and mix. Add tempeh to mix , coat all sides of tempeh; Cover and marinate in the fridge for 1 hour to overnight.
3. To prepare tempeh. Heat 1 tsp avocado or vegetable oil of choice in large pan. Cook until both sides of the tempeh are golden brown. Set aside to assemble for tacos.
Red Cabbage and Carrot Slaw
1/2 small head red cabbage, sliced into strips
1 large carrot grated or spiralized
juice of 1/2 small lime
salt and pepper to taste
handful chopped fresh cilantro
Method for slaw:
1. Mix all ingredients. Set aside to assemble for tacos.
Peanut Lime Sauce
2 1/2 Tbsp natural peanut butter
3 tsp tamari
3 tsp lime juice
1/2 tsp agave (optional)
1/3 cup coconut milk
2 tsp sriracha sauce
1 glove garlic, minced
1 tsp fresh grated ginger
Method for Sauce:
1. Add all ingredients to blender. Blend until smooth. Set aside in fridge until ready to serve.
Sprouted-Grain Organic Corn Tortillas
Green onions, sliced
Heat tortillas as directed on packaged. Add cooked tempeh, slaw, mango, onion and avocado to the tortillas. Top with peanut lime sauce and serve extra on the side if desired!