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May 5, 2012

Golden Tempeh and Rice with Triple Green Avocado Sauce

Come celebrate Cinco de Mayo with me! No, not with tacos, but with the red, white and green from this Golden Tempeh and Rice with Triple Green Avocado Sauce.

I am in love with how beautiful this sauce turned out, and while not spiced with Mexican seasoning, I couldn’t help but think of the country’s illustrious flag. I did contemplate making tacos with the ripe avocados I had, but then opted for something a little different. Although, now that I think about it, this would make a great burrito filling. Regardless, it’s still totally sombrero-worthy.

The sauce, jam packed with a triple dose of green — arugula, cilantro and avocado — is full of flavor and incredibly creamy, without one ounce of dairy or olive oil. The avocados, full of healthy, unsaturated fats, lend the smooth fiesta to this dish, while the arugula kicks in a lot of the flavor. The cilantro was added because it’s my favorite addition to fresh guacamole, and while it’s not a prominent part of this dish, it does add a subtle palate-cleansing freshness.

This year I’m partying with the red, white and green party on my fork. Take a bite with me?

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