Taco Tuesday is a BIG thing in our house, and something we look forward to each week, Henry especially. In Simplicity Parenting Kim John Payne makes a good case for eating the same kind of family meals each week. He argues that it is grounding and affirming for children, and I do believe that consistency and routine give little ones a safe foundation to explore the world from.
Henry will eat anything if it is folded into a tortilla wrap, so Taco Tuesday could involve lentil and shredded carrot barbecoa, black or kidney beans with quinoa, corn, tomatoes, avocadoes and mango or pineapple, or quesadillas with mashed white beans and roasted veg. You’ll see from my last post that I’m currently obsessed with fermented, probiotic-rich foods, so this Tuesday I made taco ‘meat’ using tempeh.
The ‘meat’ took around 30 minutes to make from start to finish. I crumbled a 250g block of tempeh by slicing it and breaking it into small pieces with my fingers. I fried it gently in 1 tbsp coconut oil until browned, then added around 1tsp each of cumin seeds, smoked paprika, dried garlic and oregano. After frying for another minute or so I added a couple of tablespoons of tomato puree, around 200ml of water, around a tablespoon of apple cider vinegar and a splash of maple syrup. I cooked this down for around 15 minutes, until a thick, rich sauce coated the tempeh pieces. Next time I think I’ll try adding some fennel seeds and maybe a dash of allspice, and I would’ve added salt, black pepper and cayenne if I wasn’t serving it to the children.
We ate the tempeh in tortilla wraps with shredded carrot, white cabbage dressed with vinaigrette, and some purple sauerkraut as that was what we had, but avocado for creaminess and pumpkin seeds for crunch would’ve been amazing.
Do your family meals follow a weekly rhythm?
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