I know it is a week till Christmas (eek!) and this should be a post of festive cookie recipes, but though that post will come, it is not this post.
Truth #1: I am not officially finished with the semester until Tuesday, so my opportunities to bake have been slim.
Truth #2: I did take some time off studying the past few days to do some baking, and, well let’s just say I went a little overboard. As in did not take a shower till noon today, I still have icing in my hair, and I’m pretty sure if I don’t bake again till Valentines Day, that will be just fine with me. (Don’t hold me to it, though).
Truth #3: After a few days of rolling in sugar and flour, the last thing I want to do right now is look at a bunch of pictures of cookies. That time will come. Right now, I just want to eat something full of nutritious and wholesome ingredients. Like Tempeh Quesadillas.
Stay with me, here. Never had tempeh? It’s time you met.
Tempeh is a superfood, made by fermented soybeans formed into a patty, similar in substance and nutrition to tofu. It is very minimally processed and so is rich in soybean nutrition: high protein, calcium, fiber, iron, and beneficial isoflavones. It has a textured, nutty flavor, but also quickly absorbs the flavors of the foods and spices it is cooked with. I have found it to be a very versatile substitute for meat — crumbled into chili or taco “meat”, grilled for a TLT (tempeh+lettuce+tomato), and now used in place of chicken strips in one of my old favorites, the quesadilla.
- 1/3 pkge tempeh
- /2 green pepper, diced
- 2 T. chopped onion
- 1 t. olive oil
- 1 T. lime juice
- 1/2 t. chili powder
- 1/4 t. paprika
- 1/8 t. garlic salt
- 1 large whole wheat tortilla
- 2 T. hummus
- 1 T. low-fat cottage cheese
- Slice tempeh into thin slices, about 1/2 inch thick.
- Heat oil in a medium frying pan. Add tempeh, peppers and onion to the pan and sprinkle with lime juice and spices. Saute, flipping tempeh for even cooking until it is lightly brown and vegetables are soft. Set aside in a dish.
- Lay tortilla in the frying pan. Spread hummus across tortilla and spoon cottage cheese on one half of the tortilla.
- On the cottage cheese side, spoon tempeh and veggies. Let tortilla heat a bit open-faced, about 2 minutes or until lightly browned.
- With a spatula Gently fold the empty side of the tortilla over the vegetables and using the spatula edge, “seal” sides together.
- Continue to heat, flipping quesadilla after a few minutes to brown both sides.
- Serve warm with salsa, Greek yogurt, or guacamole.
Whether you eat meat or not, it’s good to expand your repertoire of healthy ingredients and experiment with a few new superfoods. The more nutritious variety available to you, the less you will find yourself reaching for the unhealthier options.
Come back soon. I’ve got to brush my teeth a few more times.