Marinade the Tempeh all day.

True words to live by compliments of Mathew Webster.


Tempeh Marinade.
1 package of your favorite Tempeh sliced.
1/2 cup Shoyu or any Soy Sauce.
1/4 cup Rice Wine Vinegar.
1 small piece of Ginger root, grated.
2 cloves of Garlic, grated.
2 tbsp. Olive Oil.
2 tbsp. Chili Garlic paste.
Put it all in a bag, shake shake shake and leave in the fridge overnight.
Heat a nonstick pan to medium high.
Sear both sides of the Tempeh.
(Don't fudge with the Tempeh if it feels like it is stuck. It will let go when it is ready to be turned. The Less you mess with it, the more crispy it will be.)

Boil 4 purple potatoes and chop into quarters. Don't cook them all the way though.
Set the oven to 400.
Put potatoes on a sheet pan with,
1/2 a pound of Crimini Mushrooms.
2 Shallots, chopped.
4 cloves of Garlic, Rough chopped.
1/4 cup of Fresh Thyme.
Coat with Olive Oil.
Salt and tons of black pepper.
Cook for 30 mins.

1 bunch Swiss Chard (or any other dark leafy green) rough chopped.
1 Shallot, chopped.
3 cloves of Garlic, Minced fine.
Sautee in Olive Oil.
Salt and Pepper to taste.