Tempeh & Potato Tacos with Roasted Poblano Peppers

This super easy recipe is packed with flavor, thanks to the roasted poblano peppers, potatoes cooked in cumin, and fresh lime juice.

• 3 poblano peppers, cut in half with seeds and veins removed
• 3 red potatoes, peeled and diced into 1/2″ cubes
• 1 cup tempeh, cut into small cubes
• 1 jalapeño, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 1/2 cup corn
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• pinch cayenne pepper
• 1 lime
• 2 green onions, chopped
• 1 cup cilantro, chopped
• 1 avocado, cut into 1/2″ cubes
• salt & pepper to taste
• 4 tbs olive oil
• tortillas

1. Roast the poblano peppers. There’s a couple of way to do this. The best is over an open flame. But, if you don’t have a gas stove, they can be roasted at 450° in the over or under the broiler. I roasted them in the oven so I could work on the potatoes and other ingredients while they cooked. What ever method you choose, roast them until the skin bubbles and then throw them in a bowl and cover it tightly for 5 minutes. Doing so will make skinning them much easier. While the veggies are cooking, remove the skin from the peppers and then cut into small cubes. Set aside.
2. Cook the potatoes. Peel and dice the potatoes. Add 3 tbs oil to a pan heated over medium-high heat. Toss the potatoes with cumin, coriander, cayenne and a pinch of salt and then add the potatoes to the pan. Cook until soft and the skin is browned and crunchy, stirring often, about 15 minutes. After the potatoes are cooked, move to a small plate and set aside.
3. Saute the veggies. Add the last tablespoon of oil to the pan and cook the onion, garlic, celery, bell pepper, jalapeño, and tempeh. When the onion becomes translucent, add the lime juice and corn, and cook until the corn is heated.
4. Assemble. Place a small amount of poblano on a tortilla, and then top with roasted potatoes, sautéed vegetables, green onion, cilantro and avocado.

Nutrition Info

4 servings

Nutrition info will change depending on type of tortilla used. I used a small blue corn and flax seed tortilla.

Calories	280
Total Fat	11.2g
Saturated Fat	1.9g
Polyunsaturated Fat	2.0g
Monounsaturated Fat	1.7g
Cholesterol	0
Sodium	93.9mg
Potassium	732.5mg
Total Carbohydrate	33.6
Dietary Fiber	5.8g
Sugar	5.7g
Protein	12.5g

Chocolate Vegan Muffins

After trying several store-bought, vegan-friendly bars with little luck (and some choking), I decided to make my own energy bars. I didn’t want the same old dry, nutty bars, so I started with one of my favorite base recipes, and then modified it slightly to pack in more energy. Any variety of flavors and extra nutrition can be added by simply mixing in nuts, berries, etc before baking. I divided the first batch into 3 variations: toasted walnuts, vegan chocolate chip, and just plain. These did not disappoint. In fact, to quote my buddy Ben W., “hate to admit it but that vegan creation was tasty!”

The Recipe

• 2 cups oat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup cocoa powder
• 1/4 cup chia seeds
• 3 ripe bananas, mashed
• 1/4 cup coconut oil
• 1/4 cup grape seed oil
• 1/4 cup agave nectar
• 1/2 tsp vanilla
• 1/2 cup almond milk
• 1 tbsp apple cider vinegar

This is really simple to put together:

1. Prep: Preheat oven to 350°. Grease 12 muffin tins. Combine almond milk and vinegar in a small cup and set aside.
2. Combine dry ingredients: Add flour, baking powder, baking soda, cocoa, and chia seeds in a medium-sized bowl, and stir to combine.
3. Mix wet ingredients: Mash bananas until they are smooth–no lumps!. In a separate bowl, combine oils, nectar and vanilla. Add bananas and stir to combine, and then add in the almond milk/vinegar mixture and stir.
4. Bring it all together: Slowly add the dry ingredients to the wet ingredients and stir until combined. Be careful to not over stir!
5. Bake: Scope the mixture into 12 muffin cups and bake for 20 minutes or until cooked through. A knife or toothpick inserted into the middle should come out clean.

Make em better

These muffins are chocolatey with a slight banana flavor. Add in nuts and fruits for extra flavor and nutrition. In addition to walnuts and chocolate chips, I also stirred in 2 tablespoons of ground flax seed. That worked OK, but I’d like to try a batch without it.

Quick & Easy Tempeh Burritos with Mango Salsa (Vegan)

Last night was family game night, which used to mean taco night. But, ever since I started eating vegan, the normal taco recipe wasn’t an option. I wanted to create something that was flavorful enough for the boys to eat while still providing tons nutrition. I wheeled through the grocery store, grabbing ingredients that looked good. The results exceeded expectations! These burritos taste great and were ready in less than 30 minutes.

Vegan Burritos

• 1 lb tempeh, cubed
• 1 cup C&W Ultimate Southwest Blend (black beans, corn, poblano chilis)
• 1 cup natural salsa, such as Green Mountain Gringo’s
• multigrain tortillas
• Lettuce
• Diced tomato
• Sliced avocado

Mango Salsa

• 1 mango, diced
• 1 jalapeño, diced
• 1/2 red onion, diced
• 1 Roma tomato, diced
• 1 handful cilantro, chopped
• 1 lime, juiced
• salt to taste

Instructions

1. Mix the Mango Salsa ingredients together in a bowl and set aside.
2. Heat a skillet over medium heat. When warm add the tempeh and cook until lightly browned.
3. Add the Southwest Blend and salsa to the pan, and then reduce heat to simmer.
4. Simmer 10 minutes or until warmed through.
5. Assemble burritos by placing lettuce on tortilla and then topping with tempeh mixture, salsa, and condiments.
6. Enjoy!