12 Steps to Whole Foods

Making Plant-Based Main Dishes
* Mexicali Wraps
Tempeh, found in health food and Asian food markets, is a delicious soy- or other grain-based fermented food
that contributes to hearty dishes for those used to eating meat. Combined with the corn tortillas, this is a unique
“perfect protein” meal.
1 Tbsp. coconut or extra virgin olive oil
1 large yellow onion, diced
1 green bell pepper, diced
1 orange or red bell pepper, diced
1 can diced tomatoes, with juice
½ tsp. red pepper flakes
2 cloves garlic, finely chopped
2 tsp. chili powder
1 tsp. ground cumin
½ tsp. sea salt
freshly ground black pepper, to taste
12 oz. soy tempeh, cut into thin strips 3" long
10 corn tortillas
1 C shredded pepper jack cheese
½ C cilantro, chopped
Sauté the onions and bell peppers in a large skillet over medium-high heat for 3 min., adding the garlic for the
last minute. Add the tomatoes, red pepper flakes, chili powder, cumin, salt, and pepper. Stir, cover, and cook
for 8 min. Remove the lid and place the tempeh pieces into the sauce, then fold together gently. Cover and
simmer on low for 3 min.
Just before serving, wrap the tortillas in a clean dish towel and heat in a microwave oven until hot, about 1 min.
Fold the tempeh and sauce into the tortillas, and sprinkle with the cheese and cilantro. Serves 6-8.
180 12 Steps to Whole Foods
© Copyright Robyn Openshaw