This is a great meal. It takes two rounds to get it made.
Round #1: Cook tempeh in marinade, boil the potatoes, and blanch the kale.
Round #2: Bread and fry the tempeh, sauté the onions, potatoes, apples and kale.
1/4 cup tamari
1/2 tablespoon mustard
1 cup + 2 tablespoons apple juice (10oz bottle of Martinelli’s Organic Apple Juice)
1 garlic clove, peeled and smashed
1 bay leaf
1 package soy tempeh
Cut tempeh into 1/2″ strips. Place all ingredients into a deep saucepan. Add tempeh. Simmer on low heat for 15 minutes. Take out and let cool.
Whole wheat flour
1 cup rice milk
1 tablespoon mustard
Set up breading station by pouring each element into a bowl. Use your judgment. I have no measurements here.
1 – whole wheat flour
2 – rice milk + mustard
3 – panko
4 – plate for breaded tempeh
Dredge the tempeh in the flour, then the rice milk and then the panko. Heat up sunflower oil in a non-stick skillet and cook until tempeh is crispy on the first side. Turn and cook on all sides. Drain on a paper towel briefly before serving.
1/2 lb little yellow potatoes
1 small red onion
1 gala apple
1 bunch lacinato kale
S and P
Cut the potatoes and simmer until just fork tender. Drain and cool.
Bring a large pot of water to boil and prepare an ice bath. Take the center rib out of the kale. Using tongs, drop the kale into boiling water and blanch for 30 seconds. Place right into the ice bath. Using a salad spinner, dry the kale as much as possible and then chiffonade. Set aside.
Slice the onion and dice the apple. Sauté onion in olive oil, salt and pepper. Add the potatoes and sauté. When they are getting brown, add the apples. When soft, add kale and bring to temperature.
Serve tempeh with sauté. Enjoy!