question for Donna about recipe

[Guest guest]

just wondered how vital it is to the final outcome to use fresh and

canned tomatoes?

 

Thanks,

Shelly

 

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.