baja tempeh tacos

this is another one from the veganomicon that even an omnivore will devour. plus, tempeh is a complete protein, which is great for vegetarians and vegans. add extra pickled jalapeno and make these as spicy as you want. you can even make the slaw and crema and marinate the tempeh in the fridge the night before, so all you'll have to do is grill and slice the tempeh, assemble, and serve. i served these with kashi firey fiesta pilaf and trader joe's cuban style black beans with a little smoked sea salt and fresh lime juice. i'm going to try the leftovers with sliced avocado when it ripens.

serves 4 to 6

8 ounce package of tempeh
12-16 soft corn tortillas

taco slaw:
3 heaping cups finely shredded cabbage (10-12 ounces)
1 carrot, shredded finely (i used a few radishes, too)
1/4 cup apple cider vinegar
2 pickled jalapenos, diced finely
1 teaspoon salt
a few twists of freshly ground black pepper

lime crema:
3/4 cup plain soy yogurt (one container)
3 tablespoons lime juice
2 tablespoons grapeseed or avocado oil
1/3 cup lightly packed cilantro leaves
1/2 teaspoon salt

chile-beer marinade:
3/4 cup mexican style beer, pilsner or ale
2 cloves garlic, crushed
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons lime juice
2-3 tablespoons chili powder
1/2 teaspoon ground cumin

garnishes (use one or more)
red radishes, grated
fresh tomato, diced
picked jalapenos, sliced
your favorite hot sauce
avocado, sliced or diced

prepare the slaw first:
mix all ingredients well in a large glass or plastic bowl, don't use metal. cover with plastic wrap and weight it down with something heavy, like a can of beans or a smaller bowl. allow the slaw to press for at least an hour. slaw improves the longer it's allowed to mellow, so it's best to make this early.

make the lime crema:
blend all ingredients in a blender or food processor until creamy and smooth. add more lime juice to taste, if desired. pour into an airtight container and chill for an hour.

prepare the tempeh:
whisk all marinade ingredients together and pour into a glass pie plate or casserole dish.

bring a 2 quart pot of water to boil. slice the tempeh into three strips lenghwise, slice each horizontally through the middle, then cut the strips in half. add tempeh to boiling water, lower heat, and simmer for 10 minutes. use tongs to place tempeh in marinade dish. marinate for an hour, flipping occasionally to cover every surface.

prepare a heavy skillet with enough peanut oil to lightly coat its surface, and preheat it. fry each side of the tempeh pieces for 5 minutes. when each side is almost done, spoon some of the marinade over the tempeh and let it cook for another 30 seconds.

use the hot skillet to heat the tortillas - 30 seconds on each side. spread a little lime crema down the center of the tortillas and pile on tempeh, slaw, and garnishes. i used cholula hot sauce and pickled jalapenos.