Vegany Vegan Dish

This is one of those dishes that carnists make fun of vegans for eating, a.k.a. the kind of dish my husband hates. I loved it though. Apparently, tempeh isn't for everyone (!!!), but I love it. This here beauty is the result of the "Hot Sauce-glazed Tempeh" recipe from Veganomicon (p. 129) atop a heaping pile of Ginger Kale (modified from "From Asparagus to Zucchini", p. 91). I have to say that these two dishes are MFEO and are not nearly as good individually.

Ginger Kale
1 large bunch of kale, stems removed, leaves cut into strips
2 tbs. olive oil
1 tbs. vegan margarine
2 cloves garlic, minced
1 medium red onion, chopped
1 tbs. minced fresh gingerroot
juice of fresh lime, to taste
fresh ground pepper.

1. Steam kale until slightly wilted. In a large wok, heat oil and butter over medium heat and add onion. Coook for 5-10 minutes until onion is glossy, then add ginger and garlic and cook for 1-2 minutes more.
2. Toss in the kale. Cover and cook on low heat until kale is tender. Add lime juice and pepper to taste. Makes 2-4 servings.

Hot Sauce-glazed Tempeh

1/2 cup vegan wine (whatever kind you've got on hand, just nothing sweet)
1/4 cup of your favorite hot sauce (I like Tiger Sauce)
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed
1 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper


1. Bring a pot of water to boil.

2. Wkisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.

Cut the tempeh in half widthwise then cut each of those squares diagonally to form 4 3. large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.

4. Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.

5. Preheat skillet over medium heat. Add a tbs. of oil to the pan. Cook the tempeh for 10 minutes, turning often and spooning on more marinade as you turn.

6. Serve over greens above!