My favorite thing about summer is feeling more connected to the earth. I believe this comes from spending more time outdoors and having greater accessibility to local produce. Summer allows farmers’ markets, fruit stands, and home gardens to flourish.
Growing food is much the same as preparing it; when it is done with intention, it has a greater capacity to nourish our bodies. With this in mind, we should choose where to get our food. Shopping the local farmers’ market, joining a CSA, or just going in on a garden with your friends are all ways to not only get flavorful and nutritious produce but also keep money and support within your community.
I am lucky to have Eastern Market nearby, a beautifully historic yet very alive farmers market in downtown Detroit. Even better, good friends and family members share their gardens bounties with me. I was feeling grateful and inspired by all of my wonderful findings–from chive flowers at White Lotus farms to the basil picked from my friend’s backyard.
The dish I created is a tempeh stuffed tomato and kale leaf. It was one of those spontaneous combinations that just worked. The tomatoes soften in the oven and pair perfectly with the crispy edges of the kale leaves. It was a dish made better by all of the ingredients that went into it. Enjoying this meal outside and next to the garden just seemed appropriate.
Vegan Tempeh Stuffed Tomato and Kale
- 2 tomatoes
- 2 large kale leaves
- 1 package, grated tempeh
- 1/4 cup tamari
- 1 tablespoon red wine vinegar
- 2 tablespoons tahini
- 1 clove garlic, chopped
- 1 teaspoon fresh basil
- 1 teaspoon fresh thyme
- Drizzle of olive oil
1. Preheat oven to 375°F.
2. Cut a hole in the tomatoes and hollow out the middles. Chop the insides and place them into a bowl.
3. Using a cheese grater, grate the tempeh into the chopped tomatoes.
4. Add the tahini to a small bowl and whisk in the tamari, vinegar, and garlic. Pour into the mixture and stir to combine.
5. Stuff the tomatoes with 1/2 the tempeh mixture and place in a baking pan.
6. Remove the stalk and spread the kale. Spray or brush with olive oil and then spoon in the other 1/2 of the tempeh mixture.
7. Place in the oven for 25 – 30 min, keeping an eye on things, so the kale does not burn.
8. Remove from the oven and serve with an extra drizzle of tahini.
Also by Kathryn: Lemony Shaved Asparagus
Related: Fiesta Stuffed Sweet Potatoes
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Photos: Kathryn Farrugia