About the Dish

8 ounces Tempeh
1 Lime
1/2 teaspoon Beautiful Briny Sea French Picnic Salt
8 ounces Collard Greens
2 tablespoons Apple Cider Vinegar
1 Red Onion
3 ounces Carrot
4 ounces Red Cabbage
1 packet Peanut Butter
2 teaspoons Sorghum Syrup
2 cloves Garlic
1/8 teaspoon Red Pepper Flakes
1/4 cup Raisins
3 sprigs Cilantro
Per Serving
Calories 550
Total Fat 27 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 700 mg
Total Carbohydrates 56 g
Dietary Fiber 11 g
Sugar 13 g
Protein 32 g
Chef Zu

Chef Zu is a plant-based Farm-to-Table Chef as well as Certified Holistic Nutritionist.

Chef Zu is a Holistic Nutritionist, Urban Agriculturalist & Plant Based Chef who focuses on providing "Health & Wellness" to less fortunate communities through facilitating programs based around culinary arts, agriculture and nutrition. Chef Zu has a passion and love for studying the science of plant based foods and using the most nutritious ingredients to create amazingly flavorful vegan and raw cuisine. There is an unmentioned art to substituting plant based ingredients in dishes that were once made with meat and/or animal products such as milk, eggs, cheese & butter. Chef Zu is always looking to master this art. Chef Zu has facilitated innovated food programming for Morehouse School of Medicine, Atlanta Public Library System, Kirkwood Boys & Girls Clubs, Georgia Food Oasis, Morehouse College, Fulton County Commissioners Office, City of Atlanta Department of Sustainability, City of Atlanta Department Constituent Services, Carver Neighborhood Market, Frank McClarin High School, Gilliam's Community Garden, Lithonia Farmer’s Market, The Covenant House, Atlanta Housing Authority, Aglanta, Truly Living Well, Georgia Organics, Food Well Alliance and many more non-profits, community based organizations and initiatives.

METHOD

1
MISE EN PLACE • Slice tempeh crosswise into about 8 strips. • Zest, halve and juice lime. • Discard collard stems. Thinly slice leaves. • Quarter cabbage, and cut away core. Thinly slice 1 cup cabbage (save remaining cabbage for another use). • Grate carrot. • Peel, halve and thinly slice 1/4 cup onion (save remaining onion for another use). • Peel and mince garlic. • Pick and chop cilantro leaves.
2
In a bowl, gently toss tempeh with half of lime juice, half of lime zest, 1/4 teaspoon French Picnic salt and 1/4 teaspoon black pepper.
3
• In a large bowl, combine collard leaves, vinegar and 1/4 teaspoon French Picnic salt. • Using your hands, lightly crush collard greens. Let rest 5 minutes.
4
While collards rest: • Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When hot, add tempeh. Cook without disturbing until lightly browned on bottom, 2-3 minutes. • Flip tempeh. Cook without disturbing until lightly browned on other side, 2-3 minutes.
5
• To collards, mix in cabbage, carrot, onion, remaining lime juice and remaining zest. • Add peanut butter, sorghum, garlic and 1/8 tsp. red pepper flakes (use more or less to adjust spiciness to taste). Mix and crush well.
6
Fold in raisins and cilantro.
7
• Divide collard slaw between 2 plates. • Top with tempeh, and enjoy!

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