I have a confession to make: although I’ve been a vegetarian for five years, and an enthusiastic cook for most of that time, tempeh has always eluded me. 
 
Don’t get me wrong; I’m aware of its virtues.  Like tofu, tempeh is a soy-based product sometimes used in place of meat.  Unlike tofu, it’s basically a fermented soybean cake.  It is far less processed, to the point where you can see the individual soybeans.  Since this approach preserves more of the original fiber and protein, tempeh is considerably more nutritious.  Unfortunately, while botched tofu is generally just bland and squishy, botched tempeh tastes like a granola bar made out of soap. 
 
I chose this assignment because I’d suspected that a correctly-executed tempeh recipe would be worlds better than my sad, bitter attempts of the past.  Luckily, this proved true.

The tempeh enchiladas were definitely the break-out star of tonight’s dinner. I had my initial misgivings about the sauce—chili powder, oregano, and cocoa powder together?  Really?—but it turned out beautifully.  The flavor was rich and complex, with a smoky quality reminiscent of chipotle.  The tempeh contributed a slight nuttiness and an enjoyable, substantial texture.  And of course, you can’t go wrong with that magic combination of cheddar cheese, green onions, and corn tortilla. 
 
Cooking with corn tortillas was a new experience; when I make enchiladas, I usually opt for their more pliable flour counterpart.  This led to a frustrating moment in the assembly process where I realized I had no idea how to keep the darn things rolled up.  No matter what I tried, every time I took my hands away, they would slowly sag open again.  In the end, I wound up “creasing” the tortillas—that is, pressing on each rolled-up enchilada until the sides gave a little.  It was worth the effort; the corn tortillas gave the dish a more authentic feel—not to mention some extra flavor.
 
My only criticism is that while the recipe listed the cooking time as 20 minutes, the enchiladas were ready the first time I checked them—after only about 10 minutes.  Still, for a busy college student, a shorter baking time is really just a bonus. 
 
Even my non-vegetarian housemates agreed that the tempeh enchiladas were a success; no soap-flavored granola bars in sight.  I would definitely make this recipe again.
 
However, I would probably skip the wild rice pilaf.  As I was making it, I couldn’t help wondering if the ingredient amounts were wrong.  A quarter cup of rice seemed like far too little, and 2 ¾ cups of water seemed like far too much.  In the end, I was half-right: the rice expanded considerably when it cooked, but it was still swimming in several inches of liquid.  The only frame of reference for checking if the rice was done was to see whether it had absorbed all of the water, and since this was clearly not going to happen, I had to guess. 
As a side dish, it left something to be desired.  Some minced garlic would’ve improved it considerably, but without any seasonings beyond onions, the wild rice turned out pretty bland. It was also too chewy, though this could be due to undercooking. 
 
The pilaf worked much better as an ingredient, one component in the stuffing for the green peppers.  Here, there were bread crumbs and seasonings to lend some much-needed pizzazz, and the chewiness was actually an advantage.  The variety of textures worked well together.
 
It was also nice to get some additional color, in the form of chopped red bell pepper and tomatoes.  I do admit that I substituted white onions for the recommended red.  However, the enchiladas and the pilaf necessitated buying both white and green onions, and frankly, I have a hard time imagining most college students owning all three different kinds of onions at the same time.
 
Additionally, a quarter cup of oil was an awful lot for sautéing less than two cups of vegetables.  When I was finished, it left an unappealing pool of orange grease at the bottom of the pan.  Not all vegetarians give up meat for health-related reasons, but I did feel like half the oil would’ve gotten the job done just fine.
 
The finished stuffed peppers were good, but it was an awful lot of work for what felt like a side dish.  Giving up meat means planning your meals around other sources of protein, both because it’s a nutrient your body needs and because it’s the quickest way to feel full.  Rice and vegetables don’t always make a satisfying meal on their own.  Still, with the addition of some kind of protein, the peppers could easily be upgraded to a main course.  I would recommend adding some legumes—black beans or lentils, for instance—or perhaps a handful soy-based imitation ground beef.  Or hey, how about tempeh?  I hear that stuff can be delicious…