hemp x tempeh fajitas

recipe by the culinary wizard @wholesomepatisserie

ingredients

salsa

1 x 400g canned chopped tomatoes

1 large roma tomato, halved

1 small red onion, peeled and halved

3 cloves garlic, peeled

half of 1 medium red capsicum

1 baby cucumber

3 tbsp fresh lime juice, approx. half of 1 lime 

2 tbsp hemp seeds

1 tsp coconut sugar

1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp ground chilli powder 

Salt and pepper, to taste 

spicy chickpeas

1 x 400g canned chickpeas, drained

1 tsp garlic powder

1 tsp paprika

1 tsp ground turmeric 

1 tsp ground cumin 

1/4 tsp ground chilli powder

salt and pepper, to taste

1 tbsp coconut oil

turmeric rice 

1 cup basmati rice 

1 Tbsp ground turmeric 

Hemp Crusted Tempeh

300g tempeh, cubed

4 tbsp hemp seeds

salt and pepper, to taste

1 tbsp coconut oil

toppings

canned black beans

fresh corn kernels 

hemp seeds

micro greens

fresh lime juice 

1 packet gluten free corn tortillas 

method

salsa

add all ingredients into a high-speed food processor. pulse a couple of times to break up the larger pieces then blend on high until just smooth but still a little chunky.

pour into a clean bowl and place in the refrigerator. 

spicy chickpeas

in a mixing bowl, add drained chickpeas.

sprinkle over all spices, salt and pepper. mix until chickpeas are well coated.

heat oil in a medium sized fry pan over high heat. add chickpeas and fry for 3-5 minutes or until golden and crispy. Remove from heat and place chickpeas into a small bowl, set aside. 

turmeric rice

fill a small/medium sized pot with the filtered water, bring to a boil.

once boiling, add rice and turmeric, mix well and cook on high, uncovered, for 8-10 minutes or until the rice is tender, stirring occasionally. 

hemp crusted tempeh 

whilst rice is cooking, begin tempeh.

add cubed tempeh to a mixing bowl and sprinkle over hemp seeds, salt and pepper. mix until tempeh is well coated. 

heat oil over high heat in the same fry pan as the chickpeas.

add tempeh and cook for 2-3 minutes or until tender, lightly golden and slightly crispy. reduce heat and add chickpeas to the pan to warm them back up. 

once rice is cooked, drain off water and set aside.

Prepare tortillas according to packet instructions. 

fill tortillas with rice, spicy chickpeas, hemp crusted tempeh, salsa and desired toppings. 

serve and enjoy! 

 

notes:

store any leftovers in an airtight container, refrigerated, for 2-3 days. 

prep time: 20 minutes 

cook time: 15 minutes

Nathan McNiece