| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
| 1 |
|
Clove garlic, minced |
| 1 |
md |
Mild onion, finely chopped |
| 1 |
md |
Tomato, finely chopped |
| 1 |
c |
Loosely packed cilantro |
|
|
Leaves, finely chopped |
| 1 |
|
Serrano pepper, seeded and |
|
|
Minced |
| 1/4 |
ts |
Salt |
| 2 |
|
Cloves, garlic, minced |
| 1/3 |
c |
Fresh lime juice |
| 8 |
oz |
Tempeh, thawed |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Vegetable stock or water |
| 1 |
ts |
Soy sauce |
| 4 |
|
Whole wheat tortillas |
|
|
-=+Dianne in Freeport, Texas+=- |
|
|
"Que la fuerza vaya contigo." |
INSTRUCTIONS
PICO DE GALLO
FAJITAS
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_)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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