Meatless Monday - Zesty Tempeh Tortilla Casserole

You will need:

19 oz can Enchilada sauce - you will only use 12 oz
1/2 cup water
Packet of Taco mix 
Flour tortillas
2 oz of mild chopped green chiles
1 cup sour cream
Bag of shredded cheese
1 cup chopped green/red/yellow peppers (set aside 2 Tablespoons)
8 oz organic Tempeh
2 cups chopped mushrooms
1 cup corn - frozen or canned

Takes 1 hour from start to finish. About 6 servings.

Heat oven to 350 degrees Fahrenheit
Heat oil in a skillet on low heat (I used Coconut - Canola works too)
Gently saute the green/red/yellow pepper mix - about 3 minutes until softened

Add the mushrooms and cook until they begin to liquefy - about 8 minutes -

While mushrooms cook, grate the tempeh or use a food processor






Tip: Keep tempeh in fridge well chilled until ready to use, it's easier to grate when it's COLD!
While grating the exposed top half of tempeh, I kept the bag on the lower half - otherwise your hands will get icky quick. Had to chop the bottom 1" of tempeh when I removed bag fully.

Grated tempeh

Tempeh included and simmering on low heat

To mushroom/pepper mix add the green chiles, taco mix, 1/2 cup water, the corn and 12 oz of enchilada sauce. Stir well and add the tempeh, allow to simmer 5 minutes.

In an un-greased 11 x 7 inch baking dish, spread one cup of hot tempeh mix on the bottom. 

Cut tortillas in half and layer on top (see left photo).

Spread thin layer of sour cream on top of tortilla halves and then sprinkle with cheese and add another cup of tempeh mix on top of cheese layer.

Repeat layer. Tortillas, sour cream, tempeh and cheese.

Grate black pepper on top if you like, and/or some red pepper flakes if you like additional heat.



Bake uncovered for 30 minutes in top of oven. 

The finished dish.





Serve with a little sour cream and the remaining, fresh chopped pepper mix.

Enjoy!

And....while you're eating so healthy maybe have a juiced drink to go with it?

Just Another Manic Monday - - Mango Smoothie

Meatless Monday - Beet and Bean Goulash Soup

Preparation:

One hour before starting the soup, chop 8oz organic Tempeh into bite size pieces. Spray a glass pan with Pam and sprinkle Marjoram, salt substitute and fresh ground pepper into pan. Toss the tempeh in the herbs, give a quick spray with Pam and add more Marjoram, black pepper and salt substitute. Put in the fridge to allow the tempeh to absorb seasonings.

14.5 oz can of white beans - Cannellini - drained
1 large beetroot with its greens - chop beet into small pieces, wash greens
1/2 sweet onion - chopped
2 sticks of celery with leaves - chopped
1/2 cup chopped summer squash or corn
14.5 oz can diced tomatoes
4 cups of water with 2 vegetable bouillon cubes
small can tomato sauce
2 teaspoons each cumin, coriander, chopped garlic
3 teaspoons dried oregano (add the oregano when the canned tomatoes are added)
1 tsp each ginger and paprika
1/2 tsp tumeric
optional: 1/4 cup of elbow macaroni
Grapeseed Oil or Canola

Heat oil in pan and saute onions 2 minutes, add the garlic and beets and saute about 6 minutes, the onion will be soft, the beets still al dente. Remove from pan to a bowl, and add more oil to coat bottom of pan, when hot add the tempeh pieces. Allow to sizzle then add the cumin, coriander, ginger, paprika and tumeric. Drizzle a little more oil over tempeh to prevent from sticking to pan. After 5 minutes add the 4 cups of water with bouillon cubes, the canned tomatoes, tomato sauce, the drained, white beans, and the 3 teaspoons of oregano. Now add the beet/onion mix and the chopped celery and squash. Let simmer for 20 minutes and then add optional 1/4 cup elbow macaroni. Shred the beet leaves and put them over the top. Servings: 6 to 8.

 After 15 minutes serve with sour cream if desired.

My husband just loves the rich, red broth. I like all the veggies as well. Personally I also thought it tasted better the second day.