Tempeh Chorizo Tacos + a Green Crema

IMG_3454.JPG

 

We have a taco restaurant in town that has the most amazing tempeh chorizo tacos. We don’t go often but when we do, I always always get them. When it comes to tacos, we make them frequently at home and I tend to be quite non-traditional in my approach. But after a few experiences with Tacovore’s tempeh chorizo, I knew I had to start experimenting with a version for home.

Admittedly, it took a few tries because I wanted to reach that complexity of flavor that those restaurant tacos have. My version is slightly different, but also so good. I’ve been sitting on this recipe for well over a year now, so lots of tacos have happened since then. That means this recipe is well tested for you all. :)

 

IMG_3429.JPG

 

Tempeh, if you’ve never had it, is traditionally made from fermenting soy beans. It comes in a big block and unlike tofu, you can see the individual beans pressed together. Consuming soy is often a contentious issue in the health community, with some people avoiding it entirely, and others eating it in everything (namely, the ‘processed-food’ vegan crowd and those that buy lots of mainstream packaged foods). Soy gets its polarity because many people have been told to avoid it for breast cancer prevention and some other estrogen disorders. While I’m not suggesting anyone defy their oncologist’s advice, traditionally prepared whole soy in foods such as tofu and especially tempeh actually has a lot of data that suggests positive health outcomes related to breast and other hormonal-linked cancers, and even more so if it’s been consumed in traditional foods since an early age. This is because soy and other legumes contain what are called phytoestrogens or plant-estrogens and they selectively bind to estrogen receptors in the body, thus potentially blocking the action of endogenous estrogen in adverse health circumstances.

The reason I particularly like tempeh, beyond its taste, is that compared to other plant-based protein sources, it is richer in protein and its fermentation process means it helps with digestive system health. For athletes that tend to avoid meat, adding tempeh to meal rotations is an excellent way to help with muscle repair, endocrine and immune health, and to keep the body functionally optimally, since protein is used throughout the body in enzymes to make metabolic reactions occur.

If one is avoiding soy for any reason, there are now non-soy tempehs available using other legumes and sometimes grains. I’ve just discovered a company locally that sells these products and I’m also aware of a great one based out of Portland, Oregon which has expanded its distribution to at least the Seattle/western Washington area. If you’re curious about tempeh but avoid soy, I encourage you to keep your eyes open to new non-soy versions in your area.

Lastly, when consuming soy in whole-food products such as tempeh, tofu, or edamame, look for non-GMO, organically grown products since there are many negative health outcomes linked to GMO soy.

 

IMG_3434.JPG

 

For this recipe, I made the tempeh chorizo, dry-roasted a little broccoli (my favorite way to delicious broccoli), and then topped them both with cabbage, cilantro, and a green cashew crema. All together–delicious! Beyond the tacos, the chorizo is also great in a big taco salad with whatever fixings you prefer, and minus the chili powder and red pepper flakes in the seasoning, it will also make a great weekend savory breakfast protein.

 

IMG_3446.JPG

 

Tempeh Chorizo, makes enough for approximately 12 small tacos
12 oz. tempeh
1 onion, diced
3 cloves garlic, minced
1 ½ tsp. chili powder
1 ½ tsp. smoked paprika
1 ½ tsp. red pepper flakes
¾ tsp. fennel seeds
½ tsp. salt
¾ tsp. ground coriander
¾ tsp. ground cumin
dash or two of ground cloves
¼ tsp. ground cinnamon
1 Tbs. white miso
1 Tbs. reduced sodium tamari
¼-1/2 cup water

  1. Steam tempeh for 5-10 minutes, cool slightly, and then chop into really fine pieces.
  2. Meanwhile, saute the onions and garlic in a small amount of coconut oil. Then add spices and cook an additional minute.
  3. Add tempeh and cook until beginning to brown.
  4. In a small cup, mash the miso in the tamari and then add ¼ cup water. Cook until nice and sizzling and the right consistency, adding more water if necessary.

 

Green Cashew Crema, makes about 1 cup
1/2 cup cashews, soaked for 4-8 hours or overnight
¼ tsp. salt
1 Tbs. nutritional yeast
1-2 tsp. freshly squeezed lemon juice, to taste
½ clove garlic
a big handful of spinach
a pinch of ground turmeric and dash pepper
ground cayenne, to taste
½ cup water or more

  1. Drain and rinse the cashews.
  2. Put all ingredients, except the water, in a high-speed blender or food processor and blend, adding water a little water at a time until the desired consistency is reached.

 

A Note:
If you’re interested in learning more about phytoestrogens and breast cancer, I encourage you to read the summary of research available on the Breast Cancer Prevention Partners website, and possibly discuss with your physician.

 

The material on this website is not to be used by any commercial or personal entity without expressed written consent of the blog author. The statements on this blog are not intended to diagnose, treat, cure or prevent any disease. Always consult your personal physician or reach out to me for specific, individualized nutritional advice.

 

Advertisements

Marshmallow Root Tea

IMG_9275.JPG

 

I won’t ever forget it. We were on the train towards the west of Ireland from Dublin for a weekend. It was the summer we worked on the farm, me amongst the berries, counting, weighing, squeezing juice and testing. Tasting. William at the main office, in accounting. We were away every weekend traveling and on this particular trip one of the train stations, and cities, was Mallow. We didn’t stop in, we were crossing a mid-land area of open fields similar in a lot of ways to home, but I remember seeing the name Mallow and immediately thinking marshmallow.

And then the years passed away. I found a doctor who helped me understand and overcome a lot of my health struggles, who introduced me to using herbs to support and return to health. Who introduced me to the medicine of Marshmallow. Her introduction was very clinical. Marshmallow was an herb I took amongst a blend to help heal my torn up and reactive gut. An herb amongst many who helped me feel better so I could find my way.

Beyond using in a blend for when gluten cross-contamination causes a negative reaction or during heavy run training, too much holiday stress or similar got in the way, I never thought much of marshmallow. Until one day last spring, about a year ago, when I found in the wetland just after the camas waned and the lupines were all in their purple: pale pink flowers rising up. They took my breath away. I stopped and just stared at them for a while before carrying on with my run. Within the next day or two, William, always bringing home new plants for our yard, had a few pots set out on the patio. One of them drew me immediately.

 

IMG_3420.JPG

 

That’s the plant from the wetland. And somehow, before I even looked at the tag, I knew it was mallow, though I didn’t before know the name of those dreamy marsh flowers.

If you listen and let them, plants can tell you all sorts of things.

 

IMG_9235.JPG

 

This spring I’ve been even more drawn to the mallows around us. William planted ours right outside the front door so I’ve watched it come up from the ground this year. Now in nearly full bloom, those little delicate pinky white flowers atop big leafy leaves. Within herbalism, there runs a theme called the Doctrine of Signatures. Herbs that resemble various parts of the body are often most effective in treating ailments of those body parts. A walnut, resembling a brain, is a classic example. A few weeks ago, I plucked a giant mallow leaf from its stem, placed it delicately in a bud vase, and then proceeded to look at it, to meditate on it if you will, for a number of days. Almost immediately the doctrine of signatures came to mind, because perhaps knowing quite a bit about this plant’s medicinal values, I saw all the surface area of the leaf, resembling so much the villi and microvilli of the small intestine. Villi are finger-like projections where nutrient absorption occurs, and flatten in varying degrees in cases of malabsorption, celiac disease, and some severe GI complaints.

 

IMG_9149.JPG

 

IMG_3400.JPG

IMG_3401.JPG

IMG_3413.JPG

 

The roots of marsh and other mallows have a particularly slimy and mucilaginous quality, somewhat like oatmeal that’s set a while gets, and this quality makes it particularly useful for soothing internal tissues that are sore or irritated. Think how good a nice cup of warm substance on a sore throat, a somewhat bland liquidous soup on a sore tummy, or even an aloe vera on a burn. This herbal action is called a demulcent. Marshmallow root is a particularly lovely demulcent for those sore throats, achy lower abdomens, dry coughs, and even, and not surprising since it likes to sooth, irritated urinary tracts.

Every time I think of using marshmallow, I think of the gentlest medicine. Just like my morning oatmeal, which might provide some of the same actions given its constituency, marshmallow root infused into a tea is incredibly soothing, just a little sweet, and slightly earthy.

 

IMG_3394.JPG

 

According to herbalist Rosalee de la Forêt, marshmallow root is also what is a ‘yin tonic’ in Traditional Chinese Medicine, and is useful for signs of deficient heat, including hot flashes and night sweats (1).

Unlike most herbs, marshmallow prefers a cold water infusion to extract the mucilaginous and soothing qualities from its ample polysaccharides and starches. So the best way to get its medicine is to put a little of the roots in a jar, pour over room temperature water, and then let it sit and infuse overnight or for a day. As time goes on, you’ll see it change color and become thicker. Strain out the roots, and sip on it hot or cold. It will immediately get to work soothing the tissues you need.

I like to keep it on hand and make a big jar if my throat has been sore or I’ve gotten into a troublesome pattern with foods causing lower intestine pain. And, this last winter and spring, I’ve gotten into the practice of making a jar a week or so to drink as preventative medicine for when running and training a lot, since we now know that a training cycle with lots of challenging running causes just the upset lower GI tissues that marshmallow can assist with.

 

Lastly, if you’re wondering about the name, yes marshmallow was the original plant used to make the white fluffy marshmallows for our summer smores or sweet treats. While no longer used, the candying process apparently results in a somewhat squishy sweet root that resembles modern marshmallows. Also, the plants in the wetland are actually more likely Malva sylvestris or similar rather than marshmallow (Althea oficinalis). Nevertheless, they’re all in the same plant family and can be used interchangeably. Of note: I don’t wildcraft from either public or private property, unless its my own, and I encourage you to be incredibly conscious before harvesting plants from the wild.

 

IMG_3415.JPG

Marshmallow Root Tea
In some of these photos, I combined marshmallow root with Slippery Elm Bark since the two have similar soothing properties and work well together. They both can be made separately as I outline below. 

1 quart jar
1-2 Tbs. dried marshmallow roots
4 cups filtered water

  • To make a cold infusion, put the dried herbs in the jar, pour in fresh room temperature water, and then allow to sit for at least 4 hours and up to 12 or so.
  • To drink, strain out the roots and sip either cold or warmed.

 

Reference:
1). de la Forêt, R. (n.d.). The Marshmallow Herb.

Lemon + Sunflower Spring Quinoa

FD46038E-A5BE-46CE-ADAE-BA502276F44E

 

A few weeks ago when we were in Boston for the marathon and our post-grad school (me) / post-tax season (William) vacation, we stayed in a cozy third-story Airbnb  apartment atop one of those ancient New England houses with narrow stairs and doors that close in every room. It was lovely and reminded me of my parents’ farmhouse before they tore out walls and opened up the space, but kept the narrow stairs.

The apartment had a tiny kitchen filled with old antique cabinets and a cozy eating nook luckily with skylight to let in more of the morning sun. What I loved about it — and every time we stay in a ‘cozy’ Airbnb actually, is that it reminds me of my time living in Ireland, cooking with whatever slim equipment is on hand, and creating simple meals with minimal ingredients. I’m often asked to share just these types of recipes. Admittedly, at home I prefer to plan meals a little more like a chef with a list of five or so meal ideas at the beginning of the week, and then I make one or two ‘parts’ of more complicated meals each day, often rolling over one component such as a sauce into another day and different meal. This isn’t the usual process for most people, I understand, but being in the kitchen is a major therapeutic relief and creativity space for me.

 

IMG_3346

 

 

When traveling, I usually switch up my routine to make the simplest of meals, only planning one meal ahead the night before a major race, and leaving it up to whatever we feel like in the following days. Because of my food and digestion sensitivities, I’m a stickler about making my own meal before races, but then am often a bit more lenient afterwards. When we were in Boston, we ate out about half or a third of the time thanks to ending up in a really great section of the city for delicious and allergen-friendly food. The rest of the time, I improvised with a few of the ingredients I’d stuffed in my suitcase, my tiny Ireland-era traveling spice and seasoning case, and a stop at the grocery for some fresh produce. On our last night there, I ended up with a version of this spring quinoa combination and I immediately knew I had to recapture and finesse it for all y’all that prefer some simple weeknight inspirations!

 

IMG_3334

 

At home, I added a couple fresh additions I didn’t have on the road like fresh mint and miso paste. I’ve kept them in the finished recipe because if you don’t already keep miso on hand to add umami flavor and depth to sauces, you definitely should try it. And fresh mint, though not always available without a garden, is a flavorful and helpful-for-digestion addition that can be added or not.

 

IMG_3331

 

 

Lemon + Sunflower Spring Quinoa, makes main-dish servings for 4 to 5
1 cup dry quinoa, cooked ahead
2 cups cooked garbanzo beans or 1 can
1 small bunch broccoli, chopped semi-small
a couple large handfuls of mushrooms, sliced
1 bunch radishes with greens, washed well and sliced thin
1 cup peas
salt and pepper as needed
fresh mint, minced

Lemon + Sunflower Dressing
1/4 cup sunflower butter
zest of one lemon
1/4 cup lemon juice
2 tsp. Dijon mustard
1  tsp. honey or maple syrup (optional)
1 Tbs. light miso (I use chickpea miso)

  • Cook the quinoa and chickpeas ahead. Or use one can of drained chickpeas.
  • After all the vegetables are sliced, combine them in a large skillet with a little water to steam-fry. I like to add the broccoli first, cover for a few minutes, and then add the rest in stages with the mushrooms, radishes, and lastly the peas. Once they’re cooked through but not soggy-soft, add in the quinoa and beans, stir and heat just until it’s all warm. Season with salt and pepper to taste at this point.
  • While the vegetables are cooking, combine the dressing ingredients in a small dish and whisk with a fork or spoon until they come together well. Add a splash or two of water if needed to thin it up. The consistency should be spoon-able but not runny.
  • Pour the dressing over the quinoa and vegetables, mix it all together, and then sprinkle the mint leaves atop and serve.