Tempeh not Tempe, Arizona recipe post (spicy one)

[Guest guest]

I ended up making this for dinner. Very good and I'm not a huge fan of tempeh.

 

Tempeh not Tempe, Arizona

 

1/2 cup raw pumpkin seeds (pepitas and I find them at Whole Foods, Trader

Joe's and any Latin market)

1 12 ounce package of tempeh

1 Tblspn. olive oil

1 large tomato, diced

1/2 large onion, diced

1 large green bell pepper, chopped

2 chipotle peppers including a few seeds, crumbled (in a can in the Latin

section of the market)

1 28 oz. can of whole tomatoes

1 Tblspn.chili powder (I used a teaspoon, I'm a chicken)

2 tsps. ground cumin (don't leave this out)

1 tsp, salt

1/2 to 1 cup of water if needed

 

Using a coffee grinder or blender, grind the pumpkin (pepitas) seeds to a powder

in small batches and place seed meal into a bowl and set aside.

Slice tempeh about 1/4 inch thick, then cut into bite sized pieces and set

aside.

Heat oil over high heat in a stir fry pan or wok, add the tomatoes, onions, bell

pepper and tempeh and cook 1-2 minutes.

Add the chipoyle chiles, canned tomatoes, chili powder, cumin and salt, and

simmer uncovered for 12 to 15 mins.or until vegetables have broken down and

flavors have blended. Add water if needed to create sufficient sauce. Adjust

the seasoning if needed.

Add the ground pumpkin (pepitas) seed meal and stir over high heat for 2 to 3

minutes to thicken sauce.

Serve over steamed rice or eat as soft tacos with steamed tortillas.

 

 

 

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Source: Norman Whitfield

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