Vegan Tempeh Tacos

I've had a revived interest in cooking, and food in general, in the past few months. A lot of it came from helping a friend out and making meals for him and his family to help support them through a hard time. I found that cooking is such a beautiful way to be of service and truly pour your love into something as a way of 'gifting' your love. And, it's a great way to be creative! 

So, when GlobeIn reached out and asked to collaborate, I thought there was no better way than to feature their amazing 'Chef Set!' GlobeIn is a curated marketplace that showcases artisan made goods from around the world. They also offer their sets which make great gifts, or you can subscribe to their monthly box and get a new set each month. Having been the recipient of one of their curated boxes, I can definitely see myself gifting their sets. 

The Chef Set I received felt like it had a Mexican flare to it and so I decided to whip up some fresh Mex with some of the produce I received from my local farm's crop share. I did purchase a few extra things to make it all come together, and was really pleased with the result. You can check out my recipe and some amazing photos by Lindsay Linton below. Please leave your recipes suggestions in the comments. I'd love to see how ya'll do Fresh Mex! 

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INGREDIENTS:

mixed lettuce

baby kale

peaches

pepitas 

radishes

tomatoes

corn

purple onion

yellow onion

garlic

peach

cilantro

fresh chives

yogurt (non-dairy)

tempeh

corn tortillas

limes

salt

cumin

red pepper flakes

chili powder

apple cider vinegar

grape seed oil

1. Cook the corn.

Boil water in a large pot with a pinch of salt. Add corn and cook 10- 20 mins (depending on your altitude). Remove from water and let cool. Cut corn off of cob and place in bowl. 

2. Make the Dressing and Taco Sauce.

For the dressing, mix 1/4 cup grape seed oil with 2 teaspoons Apple Cider Vinegar with fresh lime juice (to taste) and red pepper flakes. Cut peaches and squeeze them as you add them to the bowl so that you get some peach juice. Let peaches 'marinate' while you prepare the corn relish.

For the taco sauce, in a small mixer blend one single serve container of plain greek style yogurt, fresh chives, and 1-2 teaspoons cumin until smooth. Transfer to a small serving bowl. 

3. Make the Corn Relish side dish.

Chop tomatoes, onion, cilantro and slice limes. Mix tomatoes, onion and cilantro into bowl with corn. Squeeze lime juice to taste on top with a sprinkling of salt to taste. 

4. Make the Salad & Dress it.

Place washed and dried baby kale and lettuce mix in a large bowl. Thinly slice radishes. Sprinkle radishes and pepitas on salad. Using a slotted spoon add peaches. Toss everything together. Reserve adding peach juice marinade dressing until just before you are ready to serve the salad so it doesn't get soggy. 

5. Cook the Tempeh.

Heat a medium size non-stick skillet over medium/high heat with 1-2 tablespoons grape seed oil. Chop 1/2 a yellow onion and 1-2 cloves garlic. Cook for a couple minutes to release their flavor. Crumble tempeh into pan and sautee. Sprinkle salt, cumin and red chili powder to taste. Stir and cook for 10- 15 minutes until tempeh has a nice golden brown hue. 

6. Warm the Tortillas & Serve.

Use a non-stick pan to heat the tortillas on each side over medium heat for a couple of mins and then transfer to a basket with a napkin or towel to keep them wrapped and warm. Create a buffet line on the kitchen counter or place everything in the center of the table for a Mexican fiesta! 

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