Thursday, February 21, 2013

Tempeh fajitas with fresh flour tortillas

2 packages tempeh
baby spinach
1 large avocado
1 med yellow onion
shredded cheddar cheese
flour tortillas:
3 cups all-purpose flour
1/3 c shortening
1 tsp baking powder
1 tsp salt
1 cup boiling water

First mix up your marinade:
2 Tbsp soy sauce
4 tsp olive oil
1 Tbsp lemon juice
1 Tbsp chopped garlic
1/4 tsp crushed black pepper

Slice your tempeh ~ 3/4" thick
grease your pan with  ~ 2 tsp olive oil
then arrange tempeh inside

Spread the marinade across all the tempeh
bake ~30 min at 350°F

While the tempeh is baking make your tortillas
mix together flour, baking soda, and salt.
cut in the shortening.

I scrap in against the sides of the bowl until
it is well incorporated into the flour mixture 

Stir in the boiled water.
start with ~ 3/4 cup
you may not need it all

knead together until a well combined dough forms
Separate dough into halves until you have
16 similarly sized balls

roll out each ball until about 1/8" thick
a silicone baking mat is a great tool for rolling
flour tortillas

fry on med to med-high heat until cooked on both sides
~ 20 sec first side & ~ 10 sec. for the 2nd side

ready to flip!
slice one med yellow onion
sauté on med-high heat with 2 Tbsp olive oil
about 1 min until just softened
Peel and slice avocado.
I prefer to peel the skin off rather than scoop it out.