Blue Plate Special #46: Baked Marinated Tempeh over Creamy Polenta with Mixed Green Vegetables

A delicious winter tempeh dinner. Three elements that come together in no time. And the cashew milk makes this the most creamy polenta ever.

Tempeh Marinade
1/2 cup red wine vinegar
2 tablespoons tamari
1 tablespoon stoneground mustard
1 tablespoon maple syrup
1 teaspoon garlic powder

Steam the tempeh for 10 minutes. Whisk the marinade together and pour over the tempeh. Let marinate for as long as you have. Place the tempeh under the broiler and cook until the edges start to brown.

Creamy Polenta
1 cup ground cornmeal
2 cups water
1 cup cashew milk
Salt and White Pepper, to taste

Place the cornmeal, water and cashew milk into a pot. Bring to a boil and whisk constantly until the liquid is absorbed. Season with salt and a lot of white pepper.

Mixed Vegetables (or whatever you have)
1 small leek
1 small zucchini
1 big handful of spinach

Slice the leek in half and then into semicircles. Wash really well. Water sauté until softening. Slice the zucchini in half and then into semicircles and add to the leeks. Cook until bright green. Add the spinach and let it wilt.

Plate it up and enjoy!