Cider Marinated Tempeh with Wilted Greens
From Early Morning Farm (originally appeared here)
½ cup dry cider (try using Good Life Cider‘s Workhorse, a semi-dry, sparkling cider)
¼ shoyu
¼ cup water
1 clove minced garlic
1 tablespoon grated ginger
2 teaspoons rosemary
8 ounces package of tempeh
2 bunches of greens like mizuna, arugula, mustard greens or tat soi, washed and lower stems removed
1 tablespoon olive oil
Salt and pepper, to taste
1 tablespoon apple cider vinegar
Make the marinade: Combine the cider, shoyu, water, garlic, ginger and rosemary. Place the tempeh in a shallow dish and pour the mixture over. Marinate at least one hour and up to 24 hours.
Preheat the oven to 425°F. Grease the bottom of a small baking pan with olive oil. Remove the tempeh from the marinade and place in the dish. Bake for 20-25 minutes until golden.
Wilt the greens: Heat olive oil in a pan over high heat and add the whole leaves. Cook, stirring constantly until the greens is just wilted. Season to taste with salt, pepper and apple cider vinegar.
Serve the tempeh sliced over a bed of greens.
Photo courtesy of Early Morning Farm
