For these tacos, we used organic Tempeh for the texture and added the fishy flavor by dipping the 1/2″ strips in lemon-lime essential oil infused olive oil then topped with minced garlic, salt/pepper and chili flakes. Baked at 350* for 15-20 minutes.
Lemon-lime infused olive oil…What is that, you might be thinking to yourself?? 2 tablespoons Garlic infused olive oil mixed with 2 drops lemon essential oil and 2 drops lime essential oil. Digestible, high quality essential oils are best for this! Want to learn more about cooking with essential oils, click here for more information.
After your tempeh is cooked, warm up those tortillas, top it with your favorite greens (we used spinach), tomatoes, sriracha and egg-less, plant based mayo. If you have an avocado on hand, you better throw that on there too!
This California Chili was such an inexpensive and easy meal, I just had to share it. Enjoy it and share your feedback after creating it yourself!
In a slow cooker:
1/2 cup black beans
1/2 cup pinto beans
1/4 cup quinoa
1/4 cup cous cous
4 carrots (chopped)
1/2 zucchini (chopped)
1 tomato (chopped)
1 whole dried California chile
1 white or yellow onion (chopped)
5 cloves garlic
1 handful cilantro (chopped)
2 tablespoons Himalayan sea salt
1/2 gallon water
Cook these ingredients on low for 8 hours then adjust temperature to “keep warm” and add following mixture:
1 teaspoon chile powder
3 tablespoons sriracha sauce (adjust to taste)
2oz coconut oil
3 drops black pepper essential oil
2 drops cumin essential oil
Serve it up and top with your favorite additions. I loved it with avocado, mustard and more sriracha.
Here is a photo of the guacamole we made earlier today, it was very delicious and we love guacamole! We used 4 avocados, some tomatoes, white onion, jalapeños, lime juice, olive oil with black pepper and oregano essential oils mixed in with all that! Oh and don’t forget your beaner ass tostada!