Trying Something Different

I will admit it, I've been stuck in a tofu and spinach rut. Tofu has always been my go-to protein, but I am trying to eat less of it and spinach is definitely my favorite green, but I've felt like I need to have more variety in my greens. So, tonight I went for tempeh and kale for dinner. All-in-all not a bad dinner.

Here's may recipe for Tempeh, Kale, and Peanut Sauce

8 oz of organic tempeh
1 T of organic coconut oil
1 bunch of organic kale
water

For the Peanut Sauce

1/4 C organic peanut butter (the kind you have to stir with no added sugar)
1/2 a can of organic coconut milk
1 t ginger
1 t pepper flakes (if you like it spicy)

Instructions:

To cook the tempeh:
Cut the tempeh into thin strips.
Heat the coconut oil in a large pan until melted and add the tempeh. Cook about 5 minutes or until browned then flip and brown the other side.

To cook the kale:
Thoroughly wash the kale and cut into strips.
Heat a pan on medium and add the kale plus enough water to just cover the bottom of the pan.
Place the lid on the pan and cook until just tender - about 5 minutes.

To make the peanut sauce:
In a sauce pan combine the peanut butter, coconut milk, ginger, and pepper flakes and heat on medium low heat. Stir until all ingredients are combined and remove from heat - use immediately while still warm.

To serve:

Place kale on a plate, top with tempeh and pour peanut sauce to on top. Voila!