I just finished licking my bowl, and because I love you all so much and I was so excited about it, I am going to share with you all what I had for dinner…
Asian Kale, Black Rice and Tempeh. And if your a egg lover, topped off with a poached egg. Now this was my first time poaching an egg and surprisingly I did not mess it up! Don’t you just love when you accomplish those small goals? It’s so satisfying it almost makes me laugh at myself. This recipe is thanks to Heidi Swanson, the brilliant chef of one of my favorite cookbooks Super Natural Cooking and websites 101 Cookbooks. I have put a Holy Kale spin on it, adding a little more zest and nutrient value. This dish is pretty simple and a great easy dish for vegans and non-vegans alike.
Asian Kale, Black Rice and Tempeh
1-2 tbs coconut oil
1 small sweet onion, chopped
4 cloves of garlic, minced
8 oz. (227 g) tempeh, organic, diced into small pieces
3-4 cups (2 bunches) of kale, chopped
3 cups cooked black rice (follow instructions on package – takes about 20-3o min)
4 organic free-range eggs
1 tbs minced ginger (fresh from a jar is best)
1 tbs miso
2 tbs brown rice vinegar
2 tbs nama shoyu (unpasteurized soy sauce)
1 tbs raw honey
juice from a lemon
2 pinches of salt
pinch of crushed red pepper flakes (optional)
- Place 1-2 tbs of coconut oil in a large skillet over medium-high heat. Stir in the onion and garlic. Let the garlic and onions cook until aromatic – about 5 minutes.
- Stir in the tempeh. Let that heat up and brown a tad – about 3 minutes.
- Stir in chopped up kale. Cook the greens for a couple minutes until they collapse and soften up. You might want to put a lid on it for a couple minutes to expedite the process.
- Once the kale has wilted, add in cooked rice and mix together ingredients.
- Prepare the dressing. Whisk together ingredients. You will have to thoroughly mix in the miso to prevent it from clumping.
- Add dressing to rice, kale, tempeh mix.
- Poach the eggs following instructions below.
- Serve rice, kale, tempeh mix in a bowl. Top with poached egg.
For Adding a Poached Egg:
- Bring 3-4 inches of water to almost boiling in a shallow saucepan. If the water is already boiling, lower the heat until it is no longer boiling. Add 1-2 tsp of vinegar ( a light vinegar). The vinegar will help the egg whites to congeal more easily.
- Working with the eggs one by one, crack an egg into a small cup, like a ramekin. Then make a whirlpool in the water with a spoon or spatula. Then place the cup near the surface of the hot water and gently drop the egg right into the center of the whirlpool water. With a spoon, nudge the egg whites closer to their yolks. You may also continue delicately spinning the water to help the egg whites hold together.
- Let it sit for 4 minutes, until the egg whites are cooked.
- Lift the egg out of the water with a slotted spoon or fine meshed strainer. Serve over the top of the dish.