#MeatlessMonday - Tempeh Paprikas & Rice #vegetarian #vegan

Unprepared tempeh 

Photo courtesy of FotoosVanRobin via Wikipedia

We're going to venture into the Land of Tempeh today. I rarely use tempeh and lean towards tofu, if only because tofu is easier to find at my grocers. Tempeh is a nice soybean alternative and has a nutty flavor and texture. It's low in fat, high in protein, calcium, and has beneficial isoflavones.

Here's a super-simple recipe--because nobody wants to be in the kitchen when it's a raging inferno outside.

Tempeh Paprikas & Rice

2 T sesame oil
2 onions, chopped
2 T paprika
2 cups vegetable stock
2 T dark miso
1 pound tempeh, cut into strips
1 cup chopped spinach
1 tsp soy sauce
1 T apple cider vinegar
4 T tahini
Cooked rice

Heat oil in skillet, cook onions and paprika until onions are golden.
Bring 1-1/2 cups vegetable stock to boil, remove from heat and add miso, stirring to dissolve.
Add tempeh and chopped spinach. Simmer for 30-45 minutes.

Blend soy sauce, vinegar, and tahini with remaining 1/2 cup vegetable stock.
Add mixture to skillet, stirring until thickened (do not boil).
Ladle onto rice and enjoy!

#MeatlessMonday - Spicy Quinoa Tacos #vegetarian #vegan

I'm going to sing the praises of quinoa again--forgive me. Quinoa is a complete protein superfood. It's seeds contain essential amino acids, calcium, phosphorus, and iron, which makes it a perfect choice for vegetarians. There--my singing was painless, right?   This recipe is easy and nutritious. You can use either tortillas (which is more like a burrito) or taco shells. Enjoy!

Spicy Quinoa Tacos

Photo courtesy of Kelly Garbato via Flickr

1 T olive oil
1 small onion, diced
1 rib celery, diced
1 clove garlic, minced
1 T ground cumin
1 T chili powder
1/2 tsp cayenne
1 - 15 oz. can fire-roasted diced tomatoes
1 - 15 oz can diced tomatoes with green chilies
1 cup quinoa
1 carrots, diced
1 cup veggie broth
1 - 15 oz can chickpeas, drained
1 cup corn
12 - 6-inch tortillas (or taco shells)

Preparation

1) Heat oil and add onion, celery. Cook 5 minutes until soft
2) Add garlic, cumin, chili pepper, and cayenne. Saute for 1 minute
3) Stir in both cans of tomatoes with liquid. Cook 2 minutes. Stir in quinoa, carrots and broth.
4) Cover and bring to a boil. Reduce heat to med-low and simmer 20-25 minutes, or until quinoa is tender and liquid is absorbed.
5) Mix in chickpeas and corn

Serve in taco shells or warm tortillas. Top with sliced avocado and salsa.