Prebiotic Power Plate

Serves 2 

Ingredients:

For the Baked Tempeh:

• 8 oz (225g) tempeh, cut into 1/2-inch (1.25cm) slices
• 1 tbsp olive oil
• 1 tbsp tamari or coconut aminos
• 1 tsp date paste
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

For the Roasted Vegetables:

• 2 cups (280g/9.9oz) Jerusalem artichokes (sunchokes), scrubbed and quartered
• 1 bunch (250g/8.8oz) asparagus, woody ends trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Steamed Cabbage:

• 1/2 medium head (400g/14oz) green cabbage, cut into wedges
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/4 tsp sea salt
• Pinch of black pepper

For the Sauerkraut Brine Side:

• 1 tsp raw sauerkraut brine (liquid from fermented sauerkraut)
• Optional: 1 tbsp raw sauerkraut

Instructions:

For the Baked Tempeh:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, whisk together olive oil, tamari, date paste, garlic, herbs, paprika, and black pepper.
3. Place tempeh slices in the marinade, turning to coat. Let sit for at least 10 minutes.
4. Arrange tempeh on a parchment-lined baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until golden and crispy at the edges.

For the Roasted Vegetables:

1. On a separate baking sheet, toss Jerusalem artichokes with 1 tbsp olive oil, half the garlic, salt, and pepper.
2. Roast at 375°F (190°C) for 15 minutes.
3. Toss asparagus with remaining 1 tbsp olive oil, garlic, and a pinch of salt and pepper.
4. Add asparagus to the baking sheet with Jerusalem artichokes and roast for an additional 10 minutes until both vegetables are tender.

For the Steamed Cabbage:

1. In a large pot with a steamer basket, bring 2 inches (5cm) of water to a boil.
2. Place cabbage wedges in the steamer basket, cover, and steam for 5-7 minutes until tender but still slightly crisp.
3. Transfer to a serving dish and drizzle with olive oil, fresh herbs, salt, and pepper.

For the Sauerkraut Brine:

1. Place 1 tsp of sauerkraut brine in a small dish on the side of the plate.
2. If desired, add a small portion of raw sauerkraut next to the brine.

To Serve: Arrange the baked tempeh, roasted Jerusalem artichokes and asparagus, and steamed cabbage on a plate. Place the small dish of sauerkraut brine on the side. Drizzle any remaining herb oil over the vegetables.

Nutritional Breakdown Per Serving (serves 2):

*Note: Nutritional values are approximate and may vary based on specific brands, tempeh variety, vegetable sizes, and preparation methods used. Sodium content will vary depending on the tamari and sauerkraut brands used.

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