We challenge ourselves to do a meatless Monday in this house because it gets us out of our grilled chicken and ground turkey comfort zone. Sometimes I get that "look" from my husband. The look where I put his plate in front of him and he looks at me with that head cocked suspicious puppy look- like "what are you trying to get me to eat"?
Well. For a man who grew up his whole life hunting and eating wild game, I'm pretty impressed when he tries what I make, even if it goes against his caveman ways!
Kale and tempeh sautée was one that I didn't expect him to take a bite of, knowing he only likes kale baked as chips, or if it's in the trash- not in his salad! But, he did take a bite and like all of my children, that makes this momma/wife happy!
I on the other hand was a HUGE fan of this and will definitely be making it again, and hoarding it all to myself! What is tempeh you ask? It's a fermented soybean. Loaded with protein and completely vegan. It has a pine-nutty taste and when sautéed has the texture of a firm bean.
Inspired by the 22 Minute Hard Corps meal planning guide, I added my own spin and it turned out fabulous. I hope you enjoy!
1 package tempeh (Trader Joe's organic 3 grain- $3.29)
1 cup organic fresh salsa
2 cups chopped kale
1 tsp cumin
1 tsp chili powder
Juice of 1 lime
1 tsp EVOO
Open tempeh and crumble into a large skillet with olive oil. Add kale and seasonings and sautee for 5 minutes. Add salsa and simmer in skillet another 5 minutes. Serve and enjoy.
Makes 2-3 servings
For 22 Minute Hard Corps/Portion Fix
1 green 1 red 1/4 purple