Jim is really adventurous when he cooks. He likes to try new dishes. Mainly to try new ingredients! This comes from him coming from a family that ate steak 6 times a week with a pot roast on Sunday. And no, the steak was not filet mignon! It was just what his dad liked and so his mom ate it.
Jim did change that when he got into his teens. He learned how to cook and then just made what he wanted. At first it was just him eating his cooking. Then his parents and sister would sneak little tastes of everything. By the time I met him, they had a lot more variety in their meals.
So whenever we can, we try something new. This week it was Tempeh(we got the new Vegetarian Times). I have been a vegetarian for about 14 years and never tasted it. I thought I wouldn’t like it, but this recipe might just open up a whole new world for me!
The meal is pretty easy to make. It only took about 30 minutes. Here is the blurb from the Vegetarian Times!
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.
1 | Place tempeh strips in medium heat-proof bowl. Set aside. 2 | Whisk together maple syrup, orange juice, 2 Tbs. oil, ketchup, mustard, sriracha, tamari, pepper, and cinnamon in medium saucepan. Bring to a simmer over medium heat, and cook 5 to 7 minutes, or until slightly thickened. Pour hot mixture over tempeh strips, cover, and let marinate 30 minutes, or overnight. 3 | Preheat oven to 350°F. Line baking sheet with foil, and coat with cooking spray. Arrange marinated tempeh strips on prepared baking sheet; reserve marinade. Cover baking sheet tightly with foil, and bake 15 minutes. Remove foil, and flip tempeh pieces. Bake, uncovered, 5 minutes more, or until tempeh is slightly browned. Remove from oven, and brush tempeh with remaining glaze. 4 | Meanwhile, heat remaining 2 Tbs. oil in large saucepan over medium-high heat. Add garlic, and cook 30 seconds. Add collard greens in two batches, wilting first batch before adding second. Stir in corn, and season with salt and pepper, if desired. Cook 5 to 7 minutes or until greens are tender, stirring occasionally. Serve topped with tempeh slices.