Spice in the Kitchen: Maple BBQ Tempeh, Sweet Potatoes and Chard

May not be the prettiest, but it certainly the tastiest!

Today is the lunar eclipse and winter solstice combo! A two for one astrological event! To celebrate, I am making an honest-to-goodness real meal for me and the Mister to enjoy AFTER the kids go to bed. Yes, this is how we do date nights at home. :)


Maple BBQ Marinated Tempeh, Mashed Sweet Potatoes and Chard (Vegan)
Serves 2


Ingredients
  • Sweet Potatoes
  • Swiss Chard
  • 1 8 ounce Package of Tempeh
  • 1/4 cup Tamari
  • 2 TB. Grainy Mustard
  • 2-4 TB. Maple Syrup
  • 1 TB Vegan Worcestershire Sauce (try Robbie's)
  • dash salt
  • dash of black pepper
  • little squeeeeze of Sriracha

Directions
  1. Bake sweet potatoes. You can steam or boil them, but honestly, baking it gives it a certain je ne sais quoi. A depth of flavor and sweetness. Wrap it up in foil, throw it in the oven at 450 and see how it is doing after about 40-45 minutes. If the potatoes are small, then they should be done, but larger ones may need more time. Poke it with a knife, if it goes in easily without resistance, it should be done. I like it when the skin starts separating from the flesh. Use 4 small or one really big one for 2 people.
  2. While that is baking, mix up your marinade. Cut the tempeh in strips and let the tempeh soak up the flavors of the marinade.
  3. Cut up chard. I like chard and would eat it all day if organic chard was not so dang expensive. So, make as much as you need. I also really like the stems, so I cut those up too, but if you must, de-stem before you chop them up.
  4. Heat a pan with olive oil (just enough to coat the bottom). Remove tempeh from marinade and fry on medium heat. Get it crusty, but you have to watch that the sugars in the marinade don't burn. Once the tempeh has reached your desired level of crunchiness, add the rest of the marinade to the pan. The sauce will thicken. Be careful not to let it burn. Set aside.
  5. Mash the sweet potato. Now, depending on how you like it or how fast your metabolism is, you can do lots of things here. You can just mash it and add salt and cinnamon (low fat! vegan! holla!). You can add butter, milk, pepper, salt and mash. You could add, butter, brown sugar, cinnamon, salt and mash. You could add 2 TB veggie broth and salt and mash. The options are endless. I am on a "diet," so I will just mash and add salt/a dash of cinnamon. Set aside in a covered pan.
  6. Cook chard how you like it. My favorite is in brown butter. But, I will settle for a simple saute in olive oil. You could also saute some onions or spices in your oil or butter before you cook the chard, but I like chard for what it is. Chard, I love you just the way you are! No need to cook very long. Leave some life in that green!
  7. Now, to plate this this lovely dinner. Halve the sweet potato mash on two plates, place the strips creatively on top of the mash. Nicely place the chard on the side. Voila! Offer with love. And remember to give your significant other hot sauce, because you have realized after all this time, that they always put hot sauce on everything. :)

2 comments:

  1. MMMMM.....looks great! If only my family would eat tempeh. Guess I will just have to come over next Dec. Solstice! ;)

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