One of my favorite dinners. So easy and quick to throw together! The lime is the perfect flavor to balance the tamari.
8oz tempeh *
1 tablespoon tamari
The juice of 1/2 lime
1 tablespoon high heat oil
* I use Barry’s Tempeh. It is homemade in Brooklyn. If you are using the packaged kind, I would suggest SoyBoy brand. I also would suggest you simmer the tempeh in water for about 15 minutes just to take the edge off.
Cut the tempeh into cubes. Pour oil into a heated pan. Add the tempeh and shake it around, coating the squares. Cook on medium until the tempeh starts to brown. Drizzle with tamari and lime juice and shake it around to coat. Cook until browned on as many sides as possible.
Garlicky Red Kale
1 bunch of kale, stems removed
2 garlic cloves
1 teaspoon olive oil
Salt, a pinch
Chiffonade the kale.
Drizzle the olive oil into the pan and press the garlic right into the oil. Turn the heat on low and cook until the garlic is fragrant.
Add the kale and toss with garlic and oil. Cover and cook until the kale shrinks down in size. Sprinkle with salt.
Potato Cauliflower Mash Up
1 russet potato
1/2 small head of cauliflower
Plant milk and vegan butter, as needed
Salt, a pinch
Peel and dice the potato. Cut up the cauliflower into about same size pieces as the potatoes. Place in a big enough pot and cover with water. Cover and bring to a boil. Reduce the heat just slightly and cook until fork tender.
Drain the water and then add the potatoes and cauliflower back into the pot. Start mashing and then add milk and butter as needed to get a smooth consistency. Season with a pinch of salt.
Plate it up and enjoy!