Sometimes it’s nice to spice things up. My week has been filled with some spicy moments, and when I say spicy and mean funny or quirky and not steamy. At work seeing-eye dogs visited and one child got all too friendly. The dog licked him so he licked him right back. I mean I guess being forward is a great way to get over being just acquaintances. Another spicy, slightly scary moment was a lockdown at my workplace. What actually happened that local police told us to stay inside the building, I am still unsure of, but telling those I was meeting after work that I was stuck in a building seemed slightly comical. To add to that comedy, those in my office area watched “Locked in a Closet” to express how we felt. Many laughs followed the viewing. Some of these hectic and spicy moments of the week inspired me to concoct a tasty and spicy bulgur bowl, which I hope will create some spicy moments in your kitchen-hopefully those don’t include touching your face after touching the jalapeño, which I do every time I buy jalapeño. Enjoy and avoid immediate contact with skin when working with hot peppers.
Spicy Mexican Tempeh and Bulgur Bowl
- 1 package of tempeh cubed
- 1 cup of cooked bulgur
- ½ cup of corn
- 1 pint of cherry tomatoes halved
- 2 tomatillos diced
- 1/4 cup of diced red onion
- 1 pepper (any color) sliced into thin strips
- Place the tempeh in a 375-degree oven on a baking sheet (with olive oil or cooking spray) and allow it to cook for 25 minutes, until golden brown.
- Cook the bulgur according to its packaging.
- Next take the corn and place it in a dry frying pan. Allow the corn to roast over the heat until golden and slightly browned. Then add the diced tomatoes, tomatillos, red onion, and pepper to a bowl with the bulgur, corn and tempeh. Lastly mix in the sauce.
- Spicy Sauce:
- roasted jalapeño, deseeded
- handful of cilantro
- Zest of 1 lime
- Juice of 2 limes
- -3 tablespoons of water
- ¼ teaspoon garlic powder
- ¼ teaspoon chili chipotle powder
- Place the jalapeño over an oven burner. Allow the skin of the jalapeño to turn black, and then remove from heat. Deseed the jalapeño and roughly chop.
- Blend all of the sauce ingredients using a blender. Add more liquid if a thinner consistency is desired.