Sirracha Glazed Tempeh and Garlicky Greens

I'm not a huge fan of Tempeh... Maybe I just don't know how to make it well. I don't fry food and the only time I've somewhat enjoyed Tempeh was when it was pan fried at a restaurant. Maybe it's just not for me - but the Sriracha glaze made it not so bad... I think I'll have to work on this recipe.

I made some super easy Garlicky Greens which I enjoyed way more than the Tempeh. I used Broccolini here, also known as Brocclette. I looooove broccolini - it's kindof like feathery broccoli with thin and delicate stems.

I served the tempeh and garlicky greens together for dinner. Zach seemed to love it and I was pretty puzzled as to why. I quickly excused myself from the table to make a peanut butter orange dressing to poor on top of my dish to make it taste better. I'm being honest here! Not all my recipes come out great, and all I can say is that this was definitely not my favorite dinner. But maybe you will like it?

Sirracha Glazed Tempeh
by Sarah Farsh April 26, 2012

• 1 pack tempeh, cut into 4 pieces
• 3 tbsp sirracha sauce
• 1 tbsp maple syrup
• 2 tsp soy sauce

In a small bowl, whisk sirracha, maple syrup and soy sauce together. In a deep dish, marinate tempheh in sirracha mixture overnight. Preheat oven to 350˚. Lightly grease a cookie sheet and place marinated tempheh pieces on cookie sheet. Bake for 15-20min and try to enjoy.

Garlicky Greens 

• 2 bunches organic broccolini
• 5 garlic cloves
• 3 tbsp veggie stock

In a large saute pan, dry saute garlic on very low heat. You don't dry saute garlic as you would onions - they are more delicate and burn easily. Add in veggie stock and whole broccolini. Cover and cook for 5min on medium heat.