House Calls

SUM 2017

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

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h o u s e c a l l s { summer 2017 } 45 specials board (Makes 8 tacos) 1 (8-oz.) package tempeh, crumbled 1/2 Tbsp. chili powder 1/2 tsp. cumin 1/4 tsp. garlic powder 1/8 tsp. cayenne powder 3 ears of corn, raw, kernels removed Small corn tortillas Pickled red onion (see below) Freshly chopped cilantro, for serving For Pickled Red Onion: 1/4 tsp. sugar 1/4 tsp. salt 1/2 cup rice vinegar or white wine vinegar 1 large red onion, peeled and thinly sliced Cook tempeh and next four ingredients (through cayenne), stirring well, in a pan over high heat for about six minutes, until tempeh is lightly browned. Stir in corn and continue cooking for another three to four minutes, until charred. Distribute filling evenly among tortillas, topping each with onion and cilantro. Serve immediately. To make the pickled red onion: Whisk sugar and salt into vinegar, until dissolved. Pack onion into a glass container (such as a Mason jar) then add liquid and stir or shake to cover evenly. Onions will be ready at room temperature within one hour or can be made up to a week in advance, if refrigerated. Nutrition Facts (per taco): 169 calories, 4.5g total fat, 0.5g saturated fat, 0mg cholesterol, 26mg sodium, 26g carbohydrates, 3.5g fiber, 3g sugar, 8g protein Charred Corn & Tempeh Tacos

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