Sometimes, the best meals I make are throwing together whatever’s left in the fridge. This dish (I am eating it as I type) was exactly what I was craving after a long workout at the gym. Lot’s of protein and lots of veggies. Try to get as many of the ingredients organic as possible.
What You’ll Need:
- 1/2 block of Tempeh (I like the one with flax seed in it)
- 4 medium cremini mushrooms (for a variation, try shitake, portobello or white mushrooms)
- 1/4 zucchini
- 2 medium cloves garlic
- 5 cherry tomatoes
- 1/4 – 1/2 bunch of Lacienta Kale
- 1/4 cup dulse (purple seaweed)
- 1 tbsp canola oil
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar (if you don’t have this, any vinegar will do)
- 1/3 cup vegan BBQ sauce (I prefer Annie’s Organic Hot Chipolte)
- 1 tsp spike (or garlic, onion, paprika, parsley)
- salt & pepper to taste
- Bring medium pot of water to a boil.
- Rip the kale by hand, all at once in half, then half again.
- When kale turns bright green and tender (2 – 3 minutes) it is done. DO NOT COVER GREENS when boiling, as they will turn brown.
- Throw the seaweed in just as the kale is finished, otherwise it will fall apart if added earlier.
- drain water, plate and (in a manly-fashion, of course) sprinkle oil & vinegar on top
Tempeh w/ Vegetables
- crush the cloves of garlic with the wide side of a butcher knife, let sit for 5 minutes
- meanwhile, Roughly dice the mushrooms and zucchini
- half the cherry tomatoes
- slice the tempeh into 2 thin patties
- heat canola oil on medium in a saucepan, add vegetables
- heat a separate saucepan to medium, then add half the BBQ sauce. Add the Tempeh, then the remaining BBQ sauce on top
- when mushrooms have become golden, the veggies are done.
- When the edges of the Tempeh are golden and crisp, remove from heat and plate it aside the salad.
- Top the Tempeh with the veggies
DB’s Etiquette Recommendation: There is nothing wrong with preparing a nice meal for just yourself. When no one else is at risk, experiment with food! Combine ingredients, and turn the kitchen into a laboratory. It’s fun and sometimes it’s the road to your best recipes.