Matt had a craving for Mexican food, and we had some cabbage and tempeh that needed to be eaten, so the answer was naturally: tacos and cole slaw!
First, the cole slaw:
1/2 head of cabbage
Shred the cabbage and carrots - we used the shredding blade on the food processor, but you could also just chop them up, it would just take a little longer.
For the sauce
1/2 cup Nayonaise (or the vegan mayonnaise of your choice)
Juice of one lime
1 Tbsp. ground cumin
1/2 tsp. of ground Annatto seeds
1 tsp. Mexican oregano
Salt and pepper to taste
Hot sauce to taste
Whisk the sauce together, then coat the cabbage/carrot mixture with it. You're done! If you have time, let it sit in the fridge for 20 minutes or so to let the flavors blend.
Makes a lot of servings, depending on the size of your cabbage. We made about 12.
Now, the tacos:
8 oz. tempeh
2 Tbsp. canola oil
salt and pepper to taste
3 cloves of garlic
1 tsp. canola oil
2 oz. tomato paste
2 green onions
Make up a batch of Crunchy Crumbled Tempeh from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman. Drain the tempeh on a paper towl, and set aside.
Dice the onions and garlic and saute them in 1 tsp. oil (there will be some oil left in the pan after making the tempeh). Add tomato paste and enough water to mix the paste in. Stir in the tempeh. Bring to a boil, then simmer until it's the consistency that you want.
Heat taco shells, and serve with cole slaw, olives, and green onions.
Makes 6 tacos