Blackened Tempeh Wrap with Cowboy Cavier and Smashed Avocado with Peas

So, I don’t just make recipes that I’ve made up… I love making a ton of different recipes that I’ve found online.  When I actually remember to take a picture [usually my stomach dictates that I eat and I forget to take a picture] I’m pretty excited.  Apparently, I wasn’t overly hungry one day because I did manage to take a picture of one of the lunches I made.  I’ve actually made it a few different times because it’s amazing.

 

To go back a little bit and as you know, I’ve been trying hard to figure out my eating habits now that I live at 8,000 feet. Left to my own devices, I’m pretty much a vegetarian because its what I gravitate to.  However, my family are hunters so meat is on the menu a lot. I’ve finally figured out how to merge the two worlds.  I eat vegetarian when I’m at work and I eat meat for dinner with my family.  Also, I’ve been trying to incorporate more whole foods and healing foods, since I have so many stomach issues.  And, its actually working out really well and we are all happy! Bonus!

Back to this amazing Blackened Tempeh Wrap with Cowboy Cavier and Avocado Smashed with Peas.

I have been doing some reading lately about how good fermented foods are for you, including tempeh.  And I love tempeh.  If you don’t know what it is, its basically fermented soy beans.  It has a very nutty flavor and it makes my stomach happy.  It can be hard to find [near me its only sold at Whole Foods and Natural Grocers.  My job is fairly close to Natural Grocers so I get it there.  If tempeh doesn’t sound good to you or you can’t get it by your house you could substitute chicken or salmon and I bet this would be just as good.

After doing the research on tempeh, I started looking for recipes and I found a Spicy Chipolte Blackened Tempeh Wrap  from Fork & Bean and it looked amazing!  I did it exactly to their recipe the first time but since then  I have changed it up a little bit.  I was trying to come up with a way to explain the changes without giving the whole recipe but every way I came up with was confusing so I’ll do the entire recipe I made for this lunch.

 

Blackened Tempeh Wrap with Cowboy Cavier and Smashed Avocado with Peas

Blackening Spice Recipe

• coconut oil
• 2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp corn starch
• 1/2 tsp cayenne pepper
• 1/2 tsp Cajun spice mix
• 1/2 tsp dried basil
• 1/2 tsp oregano
• pinch of salt

Cut the tempeh into 4 rectangles.  I cut the tempeh in half the skinny way and then each of those in half to make a small rectangle.

Combine all herbs together in a shallow bowl.

Lightly oil each tempeh slice with coconut oil and place into seasoning. Coat on all sides.

Heat 1 tablespoon of coconut oil in a pan over medium-high heat.

Saute coated tempeh slices on both sides for 2 minutes or until blackened.

 

Cowboy Cavier Recipe

Marinade:

• 1/4 cup apple cider vinegar
• 1/4 cup sugar

Boil together until sugar melts. Cool. Add 1/4 cup vegetable oil.

Mix together:

• 1 can black beans – drained
• 1 can black eyed peas – drained
• 1 can whole kernel corn – drained
• 1 orange bell pepper – finely chopped
• 1 cup finely chopped celery
• 1 medium size jar chopped pimentos – drained
• salt and pepper to taste

 

Avocado with Smashed Peas Recipe

• 1 ripe avocado
• 1/2 cup frozen peas, thawed
• Salt and Pepper to taste

Smash everything together.

 

Wrap Recipe

• 1 Ezekiel Taco Sized Wrap
• 1/4 of the Avocado Smashed with Peas
• 1 rectangle blackened tempeh
• 3 tablespoons Cowboy Cavier

Heat the wrap for 20 seconds in the microwave.  Top with avocado mixture, the tempeh and the cowboy cavier.

 

Enjoy!!