YIELD Serves 2

I used to find tempeh sort of difficult to eat. The taste just wasn't that appealing to me until I learned how to cook it. I used tempeh in my tempeh reubens a while back and they were simply delicious and most recently, I tried them in a delicious taco recipe that I adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Although I must admit that my recipe is not completely vegan because I used my Purple Cabbage in a Buttermilk Horseradish Dressing as the cabbage in the tacos and I used a sprinkle of queso fresco.

These are great to snack on when the weather heats up. I would avoid the five grain tempeh for this because it's a bit, well, grainy. According to the authors this is best served with a Mexican beer but I would argue that a good crisp white wine would be tasty as well. But to each their own.

INGREDIENTS