Tempeh Tostadas

[Guest guest]

As I was telling y'all earlier -- I went to the Cooking Light Grandstand 99 at

Turner Field (former Olympic Stadium) here in Atlanta today. It was pretty fun.

I saw a couple of cooking demos, there was entertainment, dancing, and bunches

of free samples & stuff (well, after paying $5 for parking, $6 for both of us to

get in, $19 for food there and $15 for food on the way home, I guess it wasn't

too free). I also collected tons & tons of recipes! They had a bunch of recipe

cards with Cooking Light recipes on them, and I have about 200 of those alone!

We saw Graham Kerr there -- he was overseeing contestants preparing recipes they

entered in a cooking contest. They were selling stuff, including cookbooks, but

no vegetarian ones, unfortunately. One cooking demo was by Chef Jim Coleman of

the Rittenhouse Hotel in Philadelphia (I'll post that recipe later), and the

other by Chef Katherine Mathis of Hilton Head Health Institute. Here is her

recipe for Tempeh Tostadas.

 

* Exported from MasterCook *

 

Tempeh Tostadas

 

Recipe By : Chef Katherine Mathis, Hilton Head Health Institute

Serving Size : 4 Preparation Time :0:00

Categories : " Post " Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- minced

1/2 onion -- chopped

1/2 red pepper -- chopped

4 ounces tempeh -- crumbled

1/2 teaspoon ground cumin

1/2 teaspoon fresh oregano -- chopped

2 teaspoons New Mexico chili powder -- (unsalted)

1/4 cup light beer

1/4 cup water

1 tablespoon tomato paste

1 teaspoon fresh lime juice

4 corn tortillas

TOPPINGS OF CHOICE:

1 large tomato -- chopped

2 tablespoons white or green onion -- chopped

1 ounce Queso Ranchero* **

1/4 cup grated carrots

1/4 cup shredded beets

3 cups shredded romaine lettuce

1/4 cup fresh cilantro -- chopped

 

Preheat oven to 400 ° F. Prepare filling and topping ingredients.

Lightly spray corn tortillas with cooking spray on both sides. Place

tortillas on cookie sheet and bake for 5 minutes in hot oven. Turn once with

metal tongs and bake another 5 minutes.

To prepare filling: Heat a nonstick skillet and lightly coat with cooking

spray. Saute onion and bell pepper for 4 to 5 minutes or until translucent.

Add garlic and cook a few minutes more. Add crumbed tempeh and spices and saute

2 minutes over low heat. Add beer and /or water, tomato paste, and lime juice.

Stir and remove from heat.

When shells are crispy and golden, spoon 1/4 of the tempeh mixture on top

of each tortilla and top with your choice of lettuce, tomato, onion, carrots,

beets, cheese, and cilantro. Sprinkle with hot sauce.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : *a dry textured flavorful Mexican cheese

 

** Omit to make vegan tostadas