Week 10: Wildcard

This week the technique that I chose to use was incorporation of plant based proteins. To do this, I made fajitas using tempeh, bell peppers and onions. I did choose to make fajitas last week for my assignment, and was planning on doing something else for this week, but then I found a super fantastic deal for bell peppers in the clearance section at the Co-op (four organic bell peppers for $1.50 was too good to pass up!). Plus the co-op also had limes in the clearance which was something that was missing from my last time making fajitas. This recipe once again was just a little bit of this and a little bit of that, basically I didn't follow a recipe.

To start, I chopped my veggies as well as my tempeh. From there I sauteed them in a skillet with some seasonings and lime juice. Once that was close to being ready I started to toast my tortillas on another pan.

I was making my fajitas with my boyfriend who was supposed to bring some flour tortillas but forgot, so we had to make the four corn tortillas go a little further than anticipated. Our fajitas turned into fajita bowls instead!

 Overall, I really enjoyed these fajitas more than last weeks! I really liked having the sour cream to top them with as well as the cheese! I would have preferred to not have fajita bowls because the corn tortillas were a little old and dry and after toasting them they got really hard to chew. One thing that was lacking was cilantro, but the addition of lime was a great upgrade to last week! Another thing that I think would have paired nicely with this dish is both rice and some black beans. In the future if I would have planned further ahead I would have marinated my tempeh. I think by doing that it would give it some more depth to the flavor and would caramelize nicely.