Blackened Tempeh with Black Beans, Garlicky Kale, and Cilantro Lime Vinaigrette

By Ashley Miers

INGREDIENTS

2 packages tempeh
4 Tbsp blackening/Cajun seasoning
9 Tbsp EVOO (extra virgin olive oil)
2 bunches lacinto kale
1 can black beans, drained and rinsed
1 bunch cilantro
2 limes
6 cloves garlic
1/2 Tbsp onion powder
1 1/2 tsp sea salt

PREPARE

1.     Peel garlic. Crush with garlic crusher and set aside.

2.     Roughly chop kale into bite size pieces and remove tough stems. Wash thoroughly in colander and set aside.

3.     Quarter limes and squeeze juice into small bowl.

4.     Wash cilantro and finely chop. Add to bowl with lime juice.

5.     To bowl with lime juice and cilantro, add onion powder and sea salt. Stir, then whisk in 4 Tbsp EVOO. Set aside.

6.     Cut tempeh into bite size pieces.

7.     Heat 2 Tbsp EVOO over med-high heat in a medium to large sized frying pan.

8.     Carefully place 1/2 of tempeh pieces (one package) in pan and thoroughly cover with 2 Tbsp of blackening/Cajun seasoning.

9.     Cook 2-3 minutes or until tempeh begins to brown. Carefully flip each piece and brown on the other side.

10.  Remove tempeh pieces from pan and place on plate.

11.  Remove pan from heat and (carefully, so as to avoid getting burned) wipe out remaining oil/seasoning with dry paper towels.

12.  Repeat steps 7-11 for second package of tempeh.

13.  Add remaining one Tbsp of EVOO to large pot and heat over med-low. Add crushed garlic and cook, stirring, until softened (about 1 minute).

14.  Add kale. Stir, then cover. Let cook 2 minutes, then stir and cover again. Repeat until kale is tender and well mixed with garlic and EVOO.

15.  Add black beans and stir. Cover and let cook 2-5 minutes or until black beans are heated through. Remove from heat.

16.  Add blackened tempeh and cilantro lime vinaigrette kale and black bean mixture. Stir thoroughly, serve and enjoy!