Black Pepper Tempeh with Cauliflower & Kale

Happy post-Thanksgiving holiday and let’s give a warm welcome to Meatless Monday.

Yes?

I went to Trader Joe’s Sunday afternoon thinking nobody would be there but it was jam-packed with people. I was kind of surprised with all the leftovers abound! I’m still working on my pantry challenge (have yet to put a dent in my quinoa supply) but I picked up some  fresh produce for my post-holiday cleanse this week. Yes, it’s time for my end-of-the-year-pre-vacation detox from the baked goods, sugar, and alcohol that has slowly crept into my daily repertoire.  Well, not daily but close enough.

I talk with my clients a lot about having a “reset button.”  Clean eating is my reset. I do 1-2 weeks of pretty intense clean, high-raw eating and then slowly bring back in the soups, sautes, grains, and other delights. This is how I reset because it allows me to get mindful and focus on my body, how I’m feeling, and get back in touch with my true hunger.

What do you do to reset?

While you’re pondering that thought, enjoy this lovely tempeh dish from Heidi Swanson’s Super Natural Every Day.  It’s a quick week night dinner.  I doctored it up with some frozen kale and it was spicy and delicious.

Black Pepper Tempeh with Cauliflower & Kale

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Ingredients

  

• 3 tablespoons coconut oil
• 3 shallots thinly sliced
• 1 teaspoon red pepper flakes
• 15 small garlic cloves smashed (I used 2 Tbsp Gourmet Garden smashed garlic)
• 1 tablespoon peeled and grated fresh ginger I used 2 Tbsp Gourmet Garden Ginger
• 3 tablespoons soy sauce or shoyu, tamari
• 2-4 drops Nu Naturals liquid Stevia or 1/4 cup natural cane sugar
• 2 tablespoons water more if needed
• 8 ounces tempeh sliced thinly
• 12 ounces cauliflower very finely chopped
• 1/2 bag frozen kale or a few handfuls of fresh chopped kale
• 1 Tbsp freshly ground black pepper

Instructions

 

• In a large saute pan on low heat, combine the coconut oil, shallots, red pepper flakes, garlic and ginger. Cook slowly for 10-15 minutes and don't let them brown.
• While the garlic is cooking, whisk together the soy sauce, sugar, and water in a small bowl.
• Increase the temperature in the pan to medium-high and add the tempeh. Gently mix to coat the tempeh. Add the soy mixture and mix again to coat.
• Add the cauliflower. Cover and cook for about 3 minutes. Remove the cover and turn up the heat to high and cook until the tempeh and cauliflower start to brown. Stir in the Kale and cook a few minutes more. You can add a little water if needed, 1 tablespoon at a time.
• Remove from heat and stir in the black pepper. Taste and add more pepper if you like.
• Serve immediately.