Recipe by Lynn Fredericks Prep Time: 20 minutes Cook Time: 15 minutes Yield: 6 servings INGREDIENTS 2 medium eggplants 4 tablespoons (60 ml) olive oil, divided Sea salt 1 large onion 2 large cloves garlic 1 pound (455 g) tempeh 2 tablespoons (15 g) ancho chili powder 1 tablespoon (7.5 g) chipotle chili powder 1…
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By Kelcey Ince, Winner, ‘Best Taste’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients 8 Six-inch corn tortillas 1 pound medium/large shrimp, peeled and deveined 1 15-oz can black beans, drained and rinsed 1 cup bell peppers (any color!), thinly sliced 1/2 cup monterrey jack cheese, shredded…
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