Corn, Date, Nut, Tempeh Tacos!

I thought how delicious some tacos with corn, diced cashews, walnuts, and dates would be.  Even better, wrapped in romaine instead of corn tortillas.  More luxuriously, I could use our tempeh as a base, and drizzle a bit of home-made Tahini to top.  These are DELICIOUS!

To start, I prepared our Tender is the Tempeh recipe (a major potluck pleaser - if you're ever in a bind to feed people, make this!).

When that was in the oven, I shaved the corn kernels off of one cob (yum) and put that aside in a little bowl.

I chopped a quarter of a red onion (large) and put aside.
Then I diced around 10 cashews and 5 walnuts, put aside.
Lastly, I sliced just two Medjool dates into small pieces, and put aside.

When the Tempeh was ready, I let it cool a few minutes as I prepared the Romaine leaves (two per person).  Since the leaves are long, if you chop them in half, horizontally, you'll have four good pieces for taco wraps, per person.

Add salsa if you wish, or avocado, whatever you'd like.

Notice in that first bite the sweetness of the corn, and then the dates.....sooo goooood.
There are many flavors in these tacos, you'll love them!