So we’re still on a wrap kick and so Brent decided to marinate some tempeh in some tamari, garlic and flake red pepper.
I sauteed up with some purple onion, jalapeño, poblano pepper and a bit of corn oil.I like poblanos because they’re lightly spicy and don’t get bitter when cooked like bell peppers do.
As the onion and pepper began to soften I added in the tempeh and stirred it all up until it was steamy and hot. I added the rest of the marinade too: it helped season the onion and pepper as well as providing some liquid to steam the veggies and keep them from scorching.
Brent was busy making some saffron rice while I was doing this. We used a store bought baggie of Vigo saffron rice that cost us $1.89. It’s delicious all by itself.
We chopped up some cilantro, red bell pepper and avocado to decorate our delicious fajitas with and ended up with a highly nutritious meal that was packed with flavor.
Brent added some Daiya to his and I included some flake red pepper.
This is Brent and Christie, signing off!
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