Purple Potato, Tempeh Bacon, Spinach Hash

Happy Monday! It’s finally feeling like spring in Philadelphia! I absolutely love home fries but they are often lacking in nutrition and high in calories. This is a great alternative!


Serves 2


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups small purple potatoes, roasted and chopped
  • 4 slices Fakin’ Bacon
  • 1/2 cup quinoa, cooked
  • 2 handfuls baby spinach
  • 1/2 an avocado, diced
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • splash olive oil


  1. Heat oil in a pan. Toss in the onions and let cook for 3 minutes.
  2. Add the garlic and saute for a minute before adding the potatoes.
  3. Season with salt, pepper, and red pepper flake to taste. After 5 minutes add in the quinoa. Let the potatoes cook until they become browned.
  4. Drop in the spinach and give it a good stir. Turn off the heat and cover with a lid to let the spinach wilt.
  5. Half the hash between two plates. Top each with a quarter of an avocado. Add additional salt and pepper if desired. Enjoy!

Asian Inspired Tempeh, Broccoli, and Kale Over Grits Bowl

I made a vegetable broth with lemongrass in it and it gave the grits a really interesting and delicious taste. This dish is really filling, fragrant and healthy!
  • 1 cup grits
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup cabbage, chopped
  • 3 cups kale, chopped
  • 2 small heads broccoli, chopped
  • 1 package tempeh, chopped
  • 2 tablespoons liquid aminos
  • 2 tbsp water
  • 2 tbsp sambal olek
  • 1 tbsp miso
  • 1 tsp ginger, minced
  • black pepper
  • dash of red pepper flakes
  • 2 tbsp sesame seeds
  1. Bring 2 cups vegetable stock and 2 cups water  boil in a pot. Slowly pour in grits and stir them in to prevent clumping. Reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a pan, heat the sesame oil. Add the red onion and sauté for 3 minutes. Add the garlic,cabbage, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. Combine the liquid aminos, water, ginger, black pepper, red pepper flakes, sambal olek and miso. Add mixture to pan with vegetables and mix until well combined. Cook for a couple more minutes.
  4. Scoop the grits into a bowl and top with the veggies. Add more liquid aminos if you’d like.
  5. Enjoy!

BBQ Tempeh with Sautéed Collards and Mushrooms Over Savory Grits

Hi! Sorry I haven’t updated in a few days, I had a bad cold last week. I’m finally starting to feel better!



For Tempeh:
  • 8 oz. tempeh, cubed
  • ¾ cup BBQ sauce
For Collard Greens:
  • 1 clove garlic, minced
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 1 bunch collard greens, cut into bite-sized pieces
  • splash lemon juice
  • salt and pepper to taste
For Grits:
  • splash olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 cups water
  • 1 cup unsweetened almond milk
  • 1 cup grits
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • salt and pepper to taste


For Tempeh
  1. Preheat oven to 450 degrees.
  2. In a bowl mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
For Collard Greens:
  1. In a large skillet over medium-low heat add olive oil, garlic and mushrooms. Sauté until fragrant. Add collard greens and cook until wilted. Add salt, pepper and splash of lemon juice.
For Grits:
  1. In a medium sauce pan heat olive oil. Sauté onion, carrots and celery for a few minutes. Add water, almond milk and bay leaves,bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Toss in salt, pepper and nutritional yeast. Cover and cook until grits are soft and fluffy, around 10 minutes.

Serve in a bowl with the grits on the bottom, then the collards and mushrooms and the tempeh on the tippy top! If you eat dairy you could add cheddar to the grits!