Wednesday, April 17, 2013

Chocolate Balsamic Glazed Tempeh over Sauteed Kale

Although this has never been a "recipe blog" per say, I do love sharing dishes with you when something turns out REALLY delicious.  Dinner was one of those dishes.

First, here's the recap of the other food I had today:
Breakfast was just a protein shake, 1 1/2 cups hemp milk + pea protein.  It's a little chalking, but it's really actually very good.

I had a usual snack of almonds before I went out on a MEGA shopping lunch. I hit up Kohls, Target, Petsmart and Whole Foods before I went back to the office.  It was quite a productive lunch.  I snagged a salad and some steamed veggies to take back to work.

Work was pretty fun.  I'm doing research on a project, so there was a lot of photoshop and illustrator time.  I had a tofu scramble/coconut milk snack at about 4.  I got in a bike ride and yoga, so I needed something to keep me fueled.

After yoga, I headed home and kept thinking about what I was going to make.  I got some Dark Chocolate Balsamic Vinegar at the Argenta Market Saturday, so I thought that might be good on some tempeh.

Chocolate Balsamic Glazed Tempeh over Sauteed Kale

1/2 block tempeh, cut into triangles
3 cups cut and washed kale
1 jalapenos
1 lime
2 tablespoons sesame seeds
2 tablespoons Dark Chocolate Balsamic Vinaigrette
1 teaspoon peanut oil

I cut the tempeh and brushed the balsamic over it and let it sit on the counter while I chopped the jalapenos.  I used an entire one, because it wasn't very hot.  Use at your own caution.  I got the pan very hot and added oil and kale and let that cook down for awhile.  A good trick is to put a lid on the pan every now and then to help wilt the kale.  I added juice from one lime.  Once that was cooked, I placed in a large bowl and added a little salt, pepper, and the sesame seeds.   I took the hot pan and added the tempeh and leftover balsamis.  I cooked on each side for a few minutes, flipping occasionally, until the tempeh got nice and hot.  It also got a beautiful color on it.

Nutritional information:  Calories:  367, Carbs: 30, Fat: 17, Protein: 26

I finished it off like I usually do, with sriracha!  Warning, this meal will make your house smell like brownies.  I think I gave Josh a sweet tooth.  The cooked chocolate smells amazing.  I will be making this again!

Total Calories:  1222
Total Carbs:  65


  1. Mmmm....I want some dark chocolate balsamic vinaigrette! Did you get that in LR? I should have Sheridan pick some up for me!

    P.S. Do you know my friends Sheridan and Drew? They're vegan in LR too. Y'all should be friends if you aren't already!

    1. That stuff is DELICIOUS! I picked it up at the Argenta Market on Main Street in North Little Rock. I also snagged some garlic infused olive oil that is out of this world.

      I don't know them, but them seem awesome. I read their blogs a little bit when you posted about them way back. I don't know any other vegans here besides myself. I kind of exist in a bubble, but I know I should venture out haha.


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