Kale and Tempeh Tacos
In this yummy, low-carb taco recipe, cabbage leaves substitute for the tortillas and are filled with a mixture of protein-packed tempeh, veggies and lots of great spices. Compounds in tempeh called isoflavones serve as a natural remedy for menopausal relief.
Yield: 2 servings
1 Tbsp extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
4 oz tempeh, cubed
½ tsp sea salt or more, to taste
½ tsp black pepper or more, to taste
½ tsp ground cumin
½ tsp chili powder
¼ tsp paprika
¼ tsp cayenne
¼ cup vegetable broth
2 cups stemmed and chopped fresh kale
4 to 6 large, green cabbage leaves, dipped
for 30 seconds into hot water to soften
½ avocado, sliced
1 radish, sliced
¼ cup chopped fresh cilantro
½ lime, cut into wedges
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and tempeh and cook for 2 to 3 minutes until the onion softens and becomes translucent. Add the salt, pepper, cumin, chili powder, paprika and cayenne, stir, then add the broth and kale. Stir again to combine and cook until the broth thickens and reduces by at least one-half. Taste and adjust the salt and pepper as needed.
Spread the cabbage leaves open on a large plate. Spoon the kale mixture into the center of the leaves. Add some of the avocado, radish slices and cilantro, then fold in the sides like a taco.
Serve with lime wedges.
Adapted from MenuPause. Copyright © 2022 by Dr. Anna Cabeca. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.