PICO DE GALLO
1 clove garlic, minced
1 medium mild onion, finely chopped
1 medium tomato, finely chopped
1 cup loosely packed cilantro
1 leaves, finely chopped
1 serrano pepper, seeded and
1 minced
1/4 tsp salt
FAJITAS
2 cloves, garlic, minced
1/3 cup fresh lime juice
8 oz tempeh, thawed
2 tbsp olive oil
1/2 cup vegetable stock or water
1 tsp soy sauce
4 whole wheat tortillas
A Recipe for
Tempeh Fajitas With Pico De Gallo
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
This Recipe for Tempeh Fajitas With Pico De Gallo is one of thousands in the Recipes-to-go Meal Cookbook.
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
If you enjoy this Tempeh Fajitas With Pico De Gallo Recipe - you should enjoy the recipe collections you can find on the websites below:
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Food Tip |
This is a recipe for Tempeh Fajitas With Pico De Gallo from the recipe cookbook of Recipes-to-go (Meal)
The ear tests words as the palate tastes food. |
| Job 34:3 |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Herb Tip |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
I eat merely to put food out of my mind. |
| N.F. Simpson |
Pico de Gallo: Combine garlic, onion, tomato and cilantro in a bowl.
Add serrano pepper and salt to taste. Set aside.
Fajitas: Whisk together garlic and lime juice and pour over tempeh in
a flat dish. Cover and let marinate in the refrigerator for several
hours, turning tempeh occasionally.
Drain tempeh. Heat 1 tablespoon oil in a medium-sized skillet over
moderate heat. Brown tempeh on both sides, adding an additional
tablespoon oil if necessary. Add stock or water and cover pan
tightly. Steam until liquid is almost absorbed, then add soy sauce
and turn tempeh to coat. Cover and cook away remaining liquid. Remove
tempeh from pan and cut into thin strips.
Wrap tortillas in aluminum foil or place in a tightly covered pan.
Warm in a moderate oven for several minutes. Remove from oven.
Arrange tempeh strips down the middle of each tortilla, spoon Pico de
Gallo on top, and fold or roll up. Serve immediately with extra
sauce. Makes 4 fajitas.
(From November, 1992 _Vegetarian Times_)
-=+Dianne in Freeport, Texas+=-
"Que la fuerza vaya contigo."
Serves: 4
Tempeh Fajitas With Pico De Gallo Recipe brought to you by Recipes To-Go