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About the Dish

  • Tempeh

    Tempeh

  • Lime

    Lime

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Collard Greens

    Collard Greens

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Red Onion

    Red Onion

  • Carrot

    Carrot

  • Red Cabbage

    Red Cabbage

  • Peanut Butter

    Peanut Butter

  • Sorghum Syrup

    Sorghum Syrup

  • Garlic

    Garlic

  • Red Pepper Flakes

    Red Pepper Flakes

  • Raisins

    Raisins

  • Cilantro

    Cilantro

METHOD

1
MISE EN PLACE • Remove and discard collard stems. Thinly slice leaves. • Remove and discard cabbage core. Thinly slice leaves. • Peel, halve and thinly slice 1/4 cup onion (save remaining for another use). • Grate carrot. • Pick and chop cilantro leaves. • Zest, halve and juice lime. • Slice tempeh into strips.
2
In a bowl, gently toss tempeh with half of lime juice, half of lime zest, 1/2 teaspoon French Picnic salt and 1/4 teaspoon black pepper.
3
• In another bowl, combine collard leaves, vinegar and 1/4 teaspoon French Picnic salt. • Using your hands, lightly crush collard greens. Allow to sit at least 5 minutes.
4
• To collards, mix in onion, carrot, cabbage, remaining lime juice and remaining zest. • Add peanut butter, sorghum, garlic and red pepper flakes. Mix and crush well.
5
To collards, fold in raisins and cilantro.
6
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add tempeh. Cook without disturbing until lightly browned on bottom, 2-3 minutes. • Flip tempeh. Cook without disturbing until light browned on other side, 2-3 minutes.
7
Divide collard slaw between 2 dinner plates. Top with seared tempeh, and enjoy!