Who doesn’t love tacos? The traditional Mexican dish truly is a universal snack, fit for any occasion. The direct intake of complex carbohydrates can be upgraded even further with our tempeh, the perfect source of protein.
INGREDIENTS
Corn tortillas
Homemade chickpea hummus
Spinach
Pickled red hot peppers
Coriander
METHOD
- For the hummus, fry the sunflower seeds until they are golden brown. Blend in a food processor along with some olive oil, creating a paste. Add the cooked chickpeas, lemon juice, garlic, cumin, salt and pepper. Blend until smooth.
- Dice the tempeh and fry it in olive oil until golden brown. Finally, add the tamari sauce, apple cider vinegar and sweet syrup or sugar. Fry for a few more minutes to allow all the liquids to soak into the tempeh and the sugars to caramelize.
- If you don't have any pickled peppers at hand, you can make them yourself. Mix water and vinegar in a 1:1 ratio, add sugar to taste and your favourite spices. Heat to boiling and then cool. You can add any vegetable to the pickle. This time we have chosen red hot peppers, which will play the double role of both sour and spicy tastes.
- Stock the tacos as desired, add dark greens such as spinach and finish it all off with some coriander.
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
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