I’m pretty proud of this one 😊 and it tastes as good as it looks! This recipe came together because:
A. I’ve been doing an intense workout program (even more than usual!) so I’ve been extra hungry (even more than usual…!)
B. I got these goodies in my CSA box this week: potatoes, broccoli, beets, squash, zucchini & onions
C. Summer makes me crave Mexican food
D. I was feeling creative
I’d been collecting a variety of taco/fajita/Mexican salad recipes and decided to read them all carefully, use the ingredients I had on hand and what I could find organic/local/on sale and flavors/textures I like, and just come up with my own recipe!
Warning: this was a veganmartha original which means there wasn’t a lot of measuring going on…and writing this now I’m wishing my CSA was more specific about the types of each veggie they give us!
Makes a lot 😛
Oil of your choice
Potatoes, washed well & chopped (one brown lunch bag mostly full…I had little ones from my CSA)
Beets, washed well & chopped (one bunch)
Broccoli, cut into florets (one stalk)
Tempeh (2 8oz packages)
Corn (2 ears)
Onions, chopped (I had 3 little ones…Spring onions I think?)
Garlic, minced/crushed (several cloves, plus I had some scapes from CSA)
2 summer yellow squash, sliced
1 zucchini, sliced
1 bunch kale, stemmed & torn to bite-size
Fresh squeezed lime juice (2 limes)
Tamari (low-sodium gluten-free soy sauce)
~1 T Adobo sauce (from the chipotle peppers that come in a can)
1 can black beans, drained & rinsed
1 avocado, chopped
Several tomatoes, chopped
1 bunch cilantro, chopped
Cashew sour cream (see below)
Start by preheating your oven to 350. Brush the potatoes, beets & broccoli with a little oil and sprinkle with chili powder, cumin, paprika, and a little cayenne. Roast until tender & browned, checking & stirring frequently.
Meanwhile, sauté the onion in a little oil. When the onion starts to get tender & brown, add the garlic and the squash & zucchini. When that starts to get tender/ brown, stir in the kale and cook just until the kale is wilted. Sprinkle with chili powder, cumin, paprika, and a little cayenne and stir.
Meanwhile steam the tempeh for 10-15 min. Then chop/crumble the tempeh until it is in little crumbs. Sauté some more garlic in a little oil until fragrant and then add the tempeh crumbles. When the pan needs to be deglazed, add veggie broth as needed. Sauté the tempeh crumbles until brown. Then add chili powder, paprika, cumin, and adobo sauce. Keep adding broth as needed to keep everything from sticking to the pan. Then turn off the heat and add the lime juice, tamari, and balsamic vinegar and stir. There should not be excess liquid. The tempeh should absorb everything.
Meanwhile, steam the corn for 10 min. Slice the kernels off the cob.
Serve with black beans, tomato, avocado, cilantro, and cashew sour cream.
You can also make a sauce with additional veggie broth, chili powder, cumin, paprika, cayenne, lime juice, tamari, balsamic vinegar, and adobo sauce. It gives it an extra yum factor. Sprinkling with nutritional yeast is also always a good idea!
Cashew Sour Cream:
2 cups cashews soaked overnight & drained
1/2 cup filtered water
(Salt to taste)
2 tsp apple cider vinegar
juice from one lemon
1-2 T nutritional yeast (optional)
Please note it’s all separate on the plate to look pretty but as soon as I took the photo I mixed it all together. And devoured every. Last. Bite!
If you want to keep it simple and don’t have CSA box full of goodies you could leave out and/or substitute the potatoes, beets, broccoli, squash, zucchini & kale and just make a simple Mexican salad with some greens, or if you are so inclined you could assemble in a soft tortilla or taco shell to make fajitas or tacos. I’m not into that but do what makes you happy! Which should be this meal 😊
It would also of course be delicious with guacamole and pico de gallo.
Savor. Delight. ENJOY!!!
P.S. I had some delightful banana nice cream for dessert. Frozen banana, nut milk, peanut butter. That’s it!