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Sweet Potato Tempeh Tacos with Kimchi Salsa

Serves 4 to 6


    Sweet Potato Tempeh Tacos with Kimchi Salsa

    Now that kimchi has hit the mainstream, it’s time to work its umami-fiery crunch into more of your cooking repertoire, including this punchy salsa that adorns a plant-based tempeh filling that brings even more umami oomph to the table. Served in fresh-tasting lettuce leaves, the whole dish is a riot of appetizing colour. For taco night, you can also scoop everything into warmed corn tortillas.


    If eating only plants, be sure to choose a brand of kimchi that is not made with a fish product such as anchovies or fish sauce.


    Sweet Potato Tempeh Tacos with Kimchi Salsa


    • 2 - 7 oz (200 g) packages plain tempeh
    • 1 Tbsp (15 mL) grapeseed or sunflower oil
    • 1 cup (250 mL) peeled and chopped red onion
    • 2 small sweet potatoes, peeled and grated, about 3 cups (750 mL) grated
    • 2 Tbsp (30 mL) tomato paste
    • 2 Tbsp (30 mL) low-sodium soy sauce or tamari
    • 1 tsp (5 mL) smoked paprika
    • 1 1/2 cups (350 mL) chopped kimchi
    • 1 avocado, cubed
    • 1 cup (250 mL) halved cherry tomatoes
    • 1 orange bell pepper, cored, seeded and chopped
    • 1 cup (250 mL) diced pineapple
    • 2 green onions, thinly sliced
    • 1/3 cup (80 mL) chopped cilantro
    • 12 large leafy lettuce leaves
    • Lime wedges


    Per serving:

    • calories297
    • protein16g
    • fat15g
      • saturated fat3g
      • trans fat0g
    • carbohydrates31g
      • sugars8g
      • fibre6g
    • sodium468mg



    With the large holes of box grater, crumble tempeh, or finely chop with knife.


    In large skillet over medium, heat oil. Add onion and heat for 5 minutes, stirring occasionally, until softened. Add tempeh and sweet potato to pan and heat for 5 minutes, stirring often, until grated potato is very tender. Add a splash of water to prevent it from sticking. Stir in tomato paste, soy sauce, and paprika; heat for 1 minute.


    In large bowl, toss together kimchi, avocado, tomatoes, bell pepper, pineapple, green onions, and cilantro.


    To serve, divide tempeh mixture among lettuce leaves and top with kimchi salsa. Serve with lime wedges.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.