I was soooo excited to make these tacos.... if you've seen the picture in the magazine, then maybe you were tempted, too. They weren't really all that bad, it just turns out tempeh has a strong, bitter taste. I had all the right seasonings- no substitutions, and they were boring and dry. I had to keep adding water while the tempeh cooked to keep it from drying out. The recipe then calls for a topping of plain bell peppers and mustard greens (I used lettuce). Too dry! I melted some mozzarella cheese on it, not the right flavor, but it needed something. It was edible, and I'll probably do the same with the leftovers tomorrow.
Can you buy prepared jamaican jerk sauce? I think that would be better on top of sauteed tofu (no more tempeh, thanks).
The one good thing about this recipe was all the things you cook the tempeh with- pineapple, ginger, cilantro, curry powder- smelled so good together. There must be a better way to use these ingredients together.
Jamaican Curried Tempeh Tacos recipe.
And then there were the chocolate zucchini cookies..... soooooo good, and I didn't even make the glaze. Well, I did, but I messed it up. Totally my fault. Didn't even miss it- the cookies are like soft cupcake tops. Mmmmmmmmm.
Chocolate Zucchini Cookies recipe.
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