Hello! I’m back after a short break, and to make up for the lack of posts I have a delicious taco recipe. Who doesn’t love tacos?
These tacos are very no-frills, dressed with a homemade enchilada sauce and familiar toppings — onions, red radish, avocado and cilantro. I highly recommend using corn tortillas, but if you must use flour, these will still be delicious. I blistered my tortillas a bit in a dry cast iron skillet for a few minutes, so that they were toasty but still pliable. If you don’t have this sort of patience, you can microwave yours or use them at room temp.
To make the tempeh clump together more (kind of like how fatty beef crumbles do), I mixed in 1/4 cup of mashed lentils (you could use refried beans, too) and it was the perfect texture. The enchilada recipe makes a lot more than you’ll need, but it freezes well and you’ll have it on hand for when the mood strikes. Like if it’s 2am and you’re out of salsa but your tortilla chips need something.
Get the recipe:
If you cover it in buffalo sauce, I will eat it. This is a really fun and much easier alternative to buffalo tempeh wings. It’s also less messy to eat. I tossed mine with hot sauce and served more on the side because I like things spicy, but if you’re serving this for a crowd you can drizzle the hot sauce with more on the side for those with varying heat preferences. Ranch dressing or something creamy would also be a yummy addition.
Also, I mean, they’re called buffalo balls people. You should make this recipe just so you have an excuse to repeatedly say “buffalo balls.”
Lately I’ve been eating so much tempeh. I used to never cook it, because I felt like I could never completely remove the bitterness, but steaming the heck out of it for 15 minutes seems to work. This creamy Italian-flavored mac is accompanied by noochy tempeh and sautéed broccoli rabe. It’s the result of me having a block of tempeh and wanting to do something other than buffalo tempeh wings.
If you’re a vegan who’s dined in NYC recently, you’ve most likely been to Champs in Brooklyn. Champs is a diner-style vegan eatery that serves breakfast all day, has healthy options and is generally quite delicious. The past few months they’ve had buffalo tempeh wings on their menu, and normally I steer clear of tempeh. I almost never cook it because of the bitterness and generally I don’t find that it’s prepared well in restaurants. However, the buffalo tempeh at Champs (Dear Champs, Please put the buffalo tempeh wings on your permanent menu. Love, Elisa), is out of this world. I don’t know how they do it, and when my partner asked me if I could replicate the recipe at home I responded with “Maybe….”
I tried, but I couldn’t quite mimic the tempeh I enjoy so much at Champs. I thought these turned out pretty good, regardless. The ranch dressing was the best I’ve ever made and is definitely worth the time it takes to make rejuvelac (a stinky, cheese-y liquid made from fermenting rye seeds).
Here’s the recipe for both the wings and the ranch dip: