Woman Power Potato

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.