Tempeh Mushroom Tacos. Yes Please!

 

#LunchBreakLIVE! Tracy Childs of Veg-Appeal & PlantDiego is a Vegan Activist & Health and Cooking Coach in #SanDiego. Welcome to her kitchen as she shows how she adapts recipes to be vegan and much healthier and gets ready for her community cooking classes. Today, she’ll be making Tempeh Mushroom Tacos with Homemade Vegan Sour Cream and all the fixings! Watch #LIVE and engage! Emma’s Little Kitchen Physicians Committee for Responsible Medicine #FoodForLife program.

 

 

Here is a little more information about today’s chef, Tracy Childs.  You can learn even more on her website HERE.

“Tracy Childs has been vegetarian/vegan nearly 40 years and has truly enjoyed thriving through this adventure in lifestyle and eating. That sounds like a long time but she still remembers making the transition and the steps taken to get there! She is an expert in plant-based nutrition and food preparation and is a certified Nutritional Consultant. She has enjoyed teaching nutrition and cooking over a decade through certification as a Food for Life instructor with the Physician’s Committee for Responsible Medicine, and as a founding co-director of Veg-Appeal. She has proudly raised two children and a husband as vegan/vegetarian. She specializes in helping others make food and diet choices for weight loss, and disease control and finds it truly rewarding to share her knowledge and love of food, empowering others to achieve and maintain their health goals through healthier lifestyle choices.”

Now let’s check out the amazing tacos she made on today’s #LunchBreakLIVE!

 

 

 

 

 

Now, Who Wants The Recipe?

 

Tempeh Mushroom Tacos

Adapted From emmaslittlekitchen.com

Serves 4

1 8oz package of tempeh

¼ cup vegetable broth

2 cups of mushrooms, sliced

dash of low sodium tamari

½ cup of your favorite salsa

1 teaspoon cumin

juice of 1 lime

1 tablespoon tomato paste

dash of liquid smoke (optional)

12 corn tortillas or whole grain tortillas

fresh cilantro to garnish

Heat about 2 cups of water in a small saucepan and add the tempeh, crumbled into ½ – ¾ inch pieces. Bring to a boil, then reduce to medium-low and simmer for about 10 minutes, then drain.

Add the mushrooms, vegetable broth and tamari to the pan, stir, cover and allow the mushrooms to soften and release some of their moisture for a few minutes. Add the drained, crumbled tempeh, and cumin to the pan. Cook for about 5 minutes, stirring often

Add the lime juice, salsa tomato paste, liquid smoke and additional vegetable broth (or water) as needed to the pan. Give everything a good mix and cook for another 5 minutes

While you are cooking the taco filling, you can also be warming the tortillas: heat in a warm oven or toaster oven, on the rack or on a cookie sheet for a few minutes until softened. Alternatively heat them in a warm, dry skillet or on a gas burner, turning them frequently to prevent burning.

 

Assemble tacos: stuff each taco shell with 2-3 tbsp of filling, garnish with shredded lettuce/cabbage, chopped tomatoes, sliced avocado, and fresh cilantro. Add a dollop of Tofu Cashew Sour Cream to create a creamy delight!

 Tofu Cashew Sour Cream

Makes 2 cups

This makes a fresh and creamy accompaniment to any Mexican dish. Add to anything you wish to make creamy! To make an excellent mayonnaise, just add 1 teaspoon to 1 tablespoon Dijon mustard!

1 package silken tofu (Mori-Nu Brand) – or any tofu – See NOTE

1/4 cup cashews, soaked and drained well  – See NOTE

1 tablespoon apple cider vinegar

1 teaspoon light miso (chickpea or soy)

1/4 teaspoon probiotic powder (optional)

Blend until smooth. Serve chilled.

NOTE – if using regular tofu, drain well and if it was packaged stored in water, with a fair amount of moisture in the tofu, you can press out some of the water between clean towels or refrain from soaking the cashews, but the cashews might not get smooth without a high-speed blender. This will help to maintain a thicker consistency, but water may be needed.