Scott VanDenPlas

Ok, last food posting, like I said, it was a busy weekend. I have recently become a huge fan of tempeh. I was never anti-tempeh, I was just unsure what to do with it… not to mention it is simultaneously amazing and disgusting (there is fungus actively growing on it, and looks a lot like it shouldn’t be there). Here’s what you need:

Tempeh (we used a wild rice tempeh for this)
Can of black-eyed peas
2 onions
5 cloves garlic
Dinosaur kale
1 tomato
3 ears grilled corn
olive oil
salt
pepper

Dice one onion, brown it in olive oil in a large stock pot. Dice the garlic, throw it in when the onion is starting to brown. Cut the dinosaur kale into thin strips, toss it on top of the onions/garlic. Pour the entire can of black-eyed peas, water and all, into the pot. Dice the tomato, throw it in too. Stir, Cover, Simmer until the kale is soft.

We had grilled corn in the refrigerator from the day before, I cut it from the cob and set it to the side. I then cubed the tempeh, and diced the other onion. In a sautee pan, I browned the onion and tempeh cubes. Add the corn to the stock pot and allow it to come to temperature (it is already grilled, it just needs to warm). Give the corn about 5 minutes, add salt and pepper to taste, then lay the tempeh/onions on the top of the mixture.

I wish I had a better picture, this one really doesn’t do it justice. Perhaps I will try to replace it tomorrow, and also post about the Cauliflower/Seitan dish to the right.