Tempeh Asado Tacos, Braised Kale and Lime Cilantro Rice

A light summery evening called for dinner on the balcony.  What’s more summery than tacos?  Okay, probably a lot of things.  But really, who needs an excuse for tacos?  Tempeh tacos!  Tempeh asado tacos!

We made the tempeh asado from Viva Vegan (you can find the recipe online in Google Books here!) which is one of our absolute favourite ways to eat tempeh and it’s dead easy.

To assemble, lay 2-3 pieces of tempeh onto your tortilla and kind of smoosh with a fork to break them up.  Then, top with shredded cabbage (ours was marinated in a vinegary jalapeno dressing like the Curdito salad, also from Viva Vegan), thinly sliced radishes and tomatillo salsa.  Perfection, thy name is tempeh taco.

Paired with the lime cilantro rice (also from Viva Vegan) and a simple side of garlicky braised kale, it made for perfect balcony dinner food.

– Crystal

Cranberry-Cashew Biryani and 2nd Avenue Vegetable Korma

Appetite for Reduction by Isa Moskowitz is my bible.  I refer to it several times a week; everything is just so easy, flavourful and full of nutrition.  This pair is no exception and is worth the price of the cookbook alone.  I swear I’m not paid for these endorsements, I just really love all the titles that Isa puts out.

The korma is full of zucchini, cauliflower, carrot, peas, cilantro, garlic and ginger smothered in rich-tasting, succulent, spiced coconut sauce.  And the biryani!  Little sweet cranberries, carrots (mine are heirloom yellow ones which look oddly like pineapple in this picture), lots of spices, and the nuttiness of brown basmati rice.

You can find the cranberry-cashew biryani recipe in the google books preview over here.

– Crystal

Healthy Peanutty Brown Rice Bowl

Sometimes we just want something nourishing and comforting – a big, layered bowl of varying textures and tastes, tied together with some sort of sauce.

From the bottom up, this was a layer each of:

  • Baby spinach
  • Brown rice
  • Steamed broccoli
  • Crispy panfried tofu

Topped with my creamy spicy peanutty sauce.  So good!

I’m going to write down proper measurements sometime for this so I have something to give you that’s more concise and easy to follow, but if you’re the type to whip up stuff to taste in the kitchen, the sauce is:

  • Peanut butter (about 1/4 cup)
  • Soy sauce (about 4 tbsp)
  • Sesame oil (about 2 tsp)
  • Rice vinegar (about 2 tbsp)
  • Lime juice (a squirt to taste)
  • Sriracha hot sauce (to taste – we like it hot, so several squirts!)
  • Water to thin out to a nice drizzleable texture 

Appetite for Reduction has some great ideas for multi-layered bowls.  Yum.  Makes a great weeknight meal!

– Crystal