Blue Plate Special #20: Maple Glazed Tempeh with Surprise Greens over Mashed Potatoes

Tonight’s surprise greens: kale and rainbow swiss chard with the OC (onions and cabbage).  I used organic potato flakes from Shiloh to make instant mashed potatoes.  The silkiest and creamiest mashed potatoes ever!

1 package soy tempeh
1/4 cup tamari
1/4 cup maple syrup
1/4 sunflower oil

Surprise Greens
1 red onion
1/2 small green cabbage
1 bunch lacinato kale
1 bunch rainbow swiss chard
S and P
Garlic powder

Mashed Potatoes
2 cups organic potato flakes
2 cups water
2 tablespoons Earth Balance
S and P

Cut the tempeh into triangles.  Mix the ingredients of the marinade and pour over the tempeh.

Cut the onion into semi circles and saute in olive oil and a dash of salt.  While it is cooking, slice the cabbage into long strips.  Chop the kale and chard too.  When the onions are translucent, add the cabbage.  Then when the cabbage is well cooked, add the greens and a dash of salt and garlic powder.  Let the greens wilt. 

Mix the potato flakes with the water and heat up over medium heat.  Add salt, pepper and Earth Balance.

Pour the tempeh and all of the marinade into a pan with sides and cook on medium heat.  When the first side caramelizes, turn the tempeh over and cook well on the other side.

Plate the mashed potatoes on the bottom, a layer of greens, and the tempeh on top.  Enjoy!

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