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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is another wonderful recipe from The Enchanted Kitchen column of SageWoman Magazine. Potatoes are the quintessential earth element food and a perfect winter meal. The recipe takes it's name from being packed with hormone healthy soy and flax, and mineral rich greens. It's tangy and satisfying. Ingredients:
4 large baked potatoes |
2 tablespoons olive oil |
1 medium yellow sweet onion |
2 teaspoons finely minced fresh ginger |
1 (8 ounce) package of soy tempeh (in 1/4-inch cubes) |
8 tablespoons orange juice |
2 tablespoons honey |
2 tablespoons red wine vinegar |
4 cups chopped collard greens |
1/4 cup flax seed oil |
1/4 cup roasted sunflower seeds |
Directions:
1. In a small cup whisk together the 2 tbs orange juice, vinegar, and flaxseed oil and set it aside.
2. In a large skillet over medium-high heat, warm the olive oil, then add the onion and ginger, sauté until the onion is golden.
3. Add the tempeh cubes, stir well, then drizzle on the remaining orange juice and the honey.
4. Stir to coat the tempeh.
5. Add the remaining 1 tbs of red wine vinegar, then immediately toss in the collard greens.
6. Stir until the greens are wilted but still bright in color.
7. Remove from heat.
8. Cut the potatoes in half and scoop the insides into the skillet.
9. Mix well, then drizzle on the orange/flaxseed mixture.
10. Mound the filling into the shells, sprinkle with toasted sunflower seeds.
11. Serve immediately.
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