Tomorrow is one of those days where I feel like everything in my life is due. I've got a research paper AND a class project due on on Wednesday, so needless to say, I don't plan on leaving the house any time soon. This might just be the best time to teach you all about my 'lazy day' tacos - a recipe I will definitely be making tomorrow for dinner. Make the following tempeh chorizo recipe, throw in some salsas, shredded lettuce and tomato, Daiya shreds, and hot sauce, and you've pretty much got a meal that will only really take 15 - 20 minutes to prepare. Perfect for a busy day, right?
(Makes 1 cup)
1 8-ounce package of tempeh
4 garlic cloves, grated
1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin)
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 tablespoons chili powder
Pinch of round cinnamon
Salt and pepper to taste
2 teaspoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 cup vegetable stock
1) In a large bowl, combine the tempeh, garlic, cumin, cloves, coriander, paprika, oregano, chili powder, cinnamon, and a pinch of salt and pepper. With a fork, potato masher, or your very clean hands, mash everything together until the tempeh is completely 'ground' and coated in the spices.
2) Heat the olive oil in a large skillet over medium heat, and add the tempeh mixture. Cook for 5 to 7 minutes, or until it gets a bit browned. Add the vinegar and cook for 1 minute, then stir in the vegetable stock. Cover and simmer over medium heat for 4 to 5 more minutes, or until the liquid is almost absorbed. Season with salt and pepper to taste.
3) You'll end up with about 2 cups of chorizo. If you don't use it all right away, store the excess in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.