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

Picadillo Mexicano + Taco Salad

And now for a couple from the it-doesn’t-photograph-in-an-appetizing-way-but-it’s-delicious-i-promise files.

The Picadillo Mexicano from Vegan Explosion is super duper easy and makes for a quicky, cheapy weeknight meal on nights where I’m at the gym until late and we don’t feel like doing anything big.

And a big ol’ taco salad!  This one is romaine, arugula, black beans, tomato, avocado, cilantro, tortilla chips, salsa and some sanctuary dressing from the Appetite for Reduction cookbook.

Ugly, delicious food.  Sometimes the best kind!

– Crystal

Baked Chimichangas

Praise quick weeknight meals like this one, the Baked Chimichangas from 500 Vegan Recipes.  Crumbled tofu and black beans smothered in a really easy and delicious cheesy salsa “queso”, popped in the oven and baked for a little bit, then served topped with some more salsa (or vegan sour cream if you’ve got it).

There’s lots of additional things you could throw into this to change it up.  Diced zucchini, spinach, chopped peppers, chiles, caramelized onions.

– Crystal