Sometimes it takes me a while to get around to making recipes. I have a HUGE recipe wish list - notes I've taken while reading cookbooks or flipping through foodie mags. Unfortunately, there's only one of me and though I'm a big eater, I can only take in so much.
That's why I'm just now getting around to making the Jamaican Curried Tempeh Tacos from the May 2008 issue of Veg Times:
These were totally worth the wait. Tempeh and onions are simmered in pineapple juice and seasoned with lime zest and cilantro. After piling the tempeh onto corn tortillas, I topped the tacos with chopped red pepper, mesclun mix, and chopped peanuts.
The recipe actually called for mustard greens instead of mesclun, but I didn't have any mustard greens. I also added salt even though the recipe didn't call for any.
In keeping with the fusion theme, I also made Mexican Millet from the Veganomicon:
This stuff is awesome! It reminds of the boxed Spanish rice, like Rice-a-Roni or Lipton Sides, that I lived on in college. Yet, it's made with healthier whole grains. I really should eat more millet.
On a side note, the millet called for jalapenos. I chopped one up, and when I sampled a piece of raw pepper, it was extraordinarily hot! Like the hottest jalepeno ever! After cooking into the millet, the hotness was masked a bit. But my fingers are still ON FIRE!!!! I cut the pepper at least six hours ago and they're burning just as badly as they were right after I cut into the pepper. Does anyone know a home remedy for this?