The Raw Cooked Vegan

Thursday, August 25, 2011

Tempeh Picadillo


Picadillo is a traditional Latin American and Spanish dish usually made with meat, onions, tomatoes, raisins, olives and spices. Here, I used crumbled tempeh and a spice packet from Nueva Cocina. I usually don't buy spice packets because they're usually full of junk I've never heard of, but when I read the ingredients in Nueva Cocina, I was pleasantly surprised.

These are the ingredients in Nueva Cocina seasoning packet: dehydrated onion, freeze dried raisins, sugar, salt, dehydrated red bell pepper, dehydrated garlic, dehydrated green bell peppers, freeze dried sliced green olives, spices, garlic powder, and apple cider vinegar powder.

If you can't find Neuva Cocina, Trader Joe's makes a great taco seasoning mix that has all natural ingredients as well (that is, if you are lucky enough to live near a Trader Joe's). It doesn't have raisins or dried green olives, but you could just add those to the dish.

I would have loved to serve this on top of rice, but instead just scooped it onto warm pita wedges. It was so delicious...

Tempeh Picadillo
1 8oz package of flax tempeh, crumbled
1 onion chopped
3 or 4 mini bell peppers, chopped and seeded (or 1/2 bell pepper-any color)
2 TBS olive oil
2/3 cup boxed or canned diced tomatoes (or tomato sauce)
1 package Nueva Cocina Picadillo seasoning mix
2 fresh jalapeno peppers, seeds and veins removed, chopped
1/3 cup raw onion, chopped for garnish

In large skillet, heat olive oil over medium heat. Add the chopped onion and all of the bell pepper. Cook for 5 minutes. Add the crumbled tempeh and stir frequently, until onions are soft and tempeh is slightly browned. Stir in the seasoning packet. Add tomatoes and cook another five minutes. Reduce heat to med low and cover, simmer 10 to 15 minutes.

Serve on platter and top with raw chopped onion and jalapeno peppers.


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