I was around 7 when my mom started working more regularly as a volunteer for the children’s ministry at our church. Which meant, that my dad was in charge of us for 4 kids during the mornings and afternoons, as I remember. My dad would try his hardest to get us for kids ready for Sunday service, frustrated at trying to drag a comb through my horse mane thick curly hair all while listening to me bellow pleas of stopping & wishing my mom was there to make my hair pretty. We kids were all too eager to get there first for the fresh donuts and fruit punch so we could then run across the courtyards with our friends. We’d of course fidget during service from the sugar high, and get in trouble by making paper airplanes and pinching each other in the pews. What I remember most, is my mom having made her famous spaghetti dinner the night before and my dad bringing us home after a nightmarish service with the attempt of controlling 4 kids and then needing to feed them. My dad, feverishly looking for leftovers, would heat up the spaghetti and throw in into a tortilla, and call it Dad’s spaghetti wrap. I didn’t much care for them then, but now find myself using tortillas for leftovers, and calling this one my tempeh wrap.
Marinated Tempeh: (serves 6) (to be made the day before)
- 8 ounces 1 package tempeh
- 1/2 cup apple juice
- 2 teaspoons coriander
- 2 tsp. caraway seeds
- 1 Tbsp. dijon mustard
- 1/4 cup olive oil
- 1/4 cup coconut aminos
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
Directions for Tempeh:
Preheat oven to 350. Whisk all ingredients except Tempeh into a large bowl to prepare marinade. Slice the tempeh in half lengthwise. Then slice each cut into triangles. Slice triangles again to make 8 slices total. Arrange the tempeh in a 13 x 9 inch baking pan and pour marinade over tempeh. Bake for 30-45 minutes or until tempeh has consumed most of the marinade and is golden brown in color.
- 1 flour tortilla, charred/warmed
- 1/4 avocado, smeared
- 4 oyster mushrooms pan seared with garlic salt
- shavings of red cabbage
- thin slices of red bell pepper
- small zucchini rounds
- small cluster of sunflower sprouts
- drizzled with vegan thousand island.
Vegan Thousand Island: (serves 6)
*Whisk the following ingredients into a bowl and chill in refrigerator until ready to serve.
- 1/2 cup vegan mayonnaise
- 1/3 cup ketchup
- 1/4 cup coarsely chopped dill pickles
- 1/2 tsp. onion powder
- sea salt to taste
* can be served warm or cold.