Tempeh Fajitas

[Guest guest]

I think this is identical to the one Pat sent yesterday, except a more detailed

instruction to preparing the tempeh? This comes from Taylor's 1995 book.

 

 

* Exported from MasterCook *

 

Tempeh Fajitas

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound tempeh

3/4 cup fresh orange juice

1/4 cup fresh lime juice

1 teaspoon lime zest

3 tablespoons honey -- (orange blossom, if possible)

1/4 cup red wine vinegar

2 teaspoons minced garlic

2 1/2 teaspoons ground cumin

1/4 teaspoon cinnamon

1 teaspoon salt

1 tablespoon olive oil

1/2 teaspoon dried thyme -- crushed

1/2 teaspoon dried oregano -- crushed

1 bay leaf

5 black peppercorns -- crushed

1/3 cup minced cilantro

1 1/2 cups thinly sliced sweet onion -- (Vidalia, if possible)

1 red pepper -- seeded and sliced thin

1 green pepper -- seeded and sliced thin

1 jalapeno pepper -- seeded and minced

1 avocado -- sliced

8 whole wheat tortillas

 

Yield: 4 servings * Prep Time: 10 minutes * Cooking Time: 20 minutes

 

A light and highly flavorful fajita mix--my family's favorite tempeh marinade.

The intensity of flavor requires marinating the tempeh for at least 24 hours

before serving.

 

1. Cut the tempeh into thin strips. It may be necessary to first cut the tempeh

in half widthwise. To do so, lay the tempeh flat on the cutting surface and

place one hand on top, then with a large chef's knife or thin cleaver carefully

saw the tempeh in half so that you have two thin slabs. Next, cut these pieces

into 3-inch strips. Transfer the strips to a steamer and place over rapidly

boiling water. Cover and steam for 10 minutes.

 

2. Meanwhile, prepare the marinade. In a shallow baking dish, combine the orange

and lime juice. Mix in the lime zest, honey, vinegar, garlic, curnin, cinnamon,

salt, oil, thyme, oregano, bay leaf, peppercorns, and cilantro. Stir well, then

add the onion and red, green, and jalapeno peppers. Mix thoroughly. Place the

warm tempeh in the marinade and carefully turn to coat. Cover and refrigerate

for 24 to 48 hours, turning several times.

 

3. Preheat the broiler to high. Transfer the tempeh, onions, and peppers from

the marinade to a broiling pan. Baste with the marinade, then place the pan

about 8 inches from the heat. Broil, turning and basting twice, until the tempeh

is warmed through and has begun to crisp along the edges. Turn the tempeh out

onto a serving platter and drizzle some of the remaining marinade over the

fajita mixture. Arrange sliced avocado around the edge.

4. As the tempeh cooks, warm the tortillas, covered, in the oven. Serve them

warm alongside the tempeh. For best results keep them covered so they remain

soft. Allow guests to fill their own tortilla, garnished with the fajita mixture

and avocado.

 

Variation

1. Wrap the fajita mixture in parchment (see Fava Beans in Parchment, page 96)

and bake as directed in the fava bean recipe. Serve warmed or toasted tortillas,

rice, and sliced avocados alongside.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 438 Calories; 20g Fat (38.6% calories

from fat); 24g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

550mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable;

1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0