I adore Mexican food, unfortunately Perth has been a bit slow on the uptake, and with the grains, meat and cheese, sometimes it isn't the healthiest of options. I decided to come up with my own vegan version of a burrito bowl, a tradition dish of rice with meat topping and guacamole.
Sometimes I use walnuts for the raw version, but this time I wanted to make a cooked version. For the meat I used tempeh, a form of soybeans, however unlike soy, it goes through a fermentation process which changes the properties of the soybean. It has a much firmer texture than tofu and the often is used as a substitution for meat. It can be eaten as it is, or steamed, fried and baked, The consistency can be varied from slices, to crumbed to packed together . Versatile indeed!
Sometimes I use walnuts for the raw version, but this time I wanted to make a cooked version. For the meat I used tempeh, a form of soybeans, however unlike soy, it goes through a fermentation process which changes the properties of the soybean. It has a much firmer texture than tofu and the often is used as a substitution for meat. It can be eaten as it is, or steamed, fried and baked, The consistency can be varied from slices, to crumbed to packed together . Versatile indeed!
Tempeh has a very high fiber and protein content and is an excellent choice for vegans seeking a plant based protein. It's much easier to digest than soy and legumes. The fermentation process makes it softer and the mold used rhizopus produces enzymes which increase the absorption of crucial minerals such as iron, zinc and calcium. The mold also contains natural antibiotics and Indonesians often use it as a medicine for dysentery. In recent studies tempeh has been shown to lower cholesterol and is an excellent choice for people with diabetes as it helps prevent high blood sugars.
Cauliflower is a cruciferous vegetable that packs a wallop of health benefits as well as being a great substitution for heavier veggies such as potato and also rice. This nutrition packed flowering vegetable is a great source of Vitamin C, and manganese, both of which are powerful antioxidants. It also contains carotenoids, reducing the risks of cardiovascular diseases and cancer. It contains detoxifying properties, helping to support the liver's abilities to neutralize toxins, and is a great digestive support, being rich in dietary fiber while helping to lower cholesterol levels.
You can use salsa as part of this dish or serve it with guacamole. I went with a lime and coriander creme dressing which offset the tempeh flavour without overriding the cauliflower. Extremely easy to make, full of good fats and proteins, it's a win win combination of simple ingredients!
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Burrito Bowl with Avocado Coriander Dressing Cauliflower Rice 1/2 head of cauliflower 1/2 tsp ginger 1/2 tsp garlic 1/4 tsp celtic sea salt pepper to taste 1/4 cup fresh coriander (cilantro) Tempeh Taco Meat 200g tempeh 1 shallot 1 tsp of tamari 1/4 tsp coriander seed powder 1/4 tsp cumin pinch of cayenne pepper 2 tsp coconut oil Avocado Coriander Dressing 1 avocado 1/2 cup chopped coriander 2 TBS lime juice 3 TBS water 1/4 tsp onion powder pinch of cayenne pepper pinch of celtic sea salt |
Tempeh 'Meat'
1. Dice up the shallot and tempeh into small pieces
2. Heat the coconut oil in a large skillet and add spices
3. Add in the shallot and tempeh and on a med-low heat sautée for 10-15mins
4. Set aside to cool
Cauliflower Rice
5. Cut the florets from the core and put into food processor with all the spices except for the coriander
6. Pulse until rice like consistency (if you're using a blender turn the setting on low)
7. Dry fry in the skillet for 5-10 mins on a med-low heat depending how dry you want the 'rice'
8. Add coriander at the end
Avocado Coriander Dressing
9. Blend all ingredients together, you can add more water if you want a liquid dressing
10. Serve up the 'rice', top with taco 'meat' and dressing. Add a bit of salsa to get a healthy hearty Mexican dish!
