BBQ Tempeh With Collard Green Hash and Horseradish Cole Slaw
[Vegan]

To Make the BBQ Sauce:

1. Cook all of the ingredients on a medium to low heat for about 15 minutes.  When cool, blend in vitamix or comparable blender until nice and smooth.

To Make the Tempeh:

1.  A good brand of organic store bought tempeh is fine.  Cut tempeh into 1/2" slices.  Coat non stick pan with olive oil.  When pan is heated, quickly place 4 slices of tempeh into the pan, and dust tempeh with thyme, salt and pepper.  Braise for approximately 2 minutes on each side.  Add 2 cups of bbq sauce to the pan.  Let simmer for a good 10-12 minutes.  You want the sauce to seep in and "stick" to the tempeh.

To Make the Collard Green Hash:

1. Quickly blanch the collards and put aside. Boil potatoes until nice and tender. Heat cooking pan and add olive oil, then add onions and lightly caramelize.  Add potatoes, garlic, thyme, salt and pepper.  Sautee all ingredients for a good five minutes.  Add collards, and mix, allowing to simmer for approximately 2-3 minutes.

To Make the Horseradish Cole Slaw:

1. Combine mayo, mustard, sugar, salt, and horseradish in a mixing bowl.  Slowly incorporate the horseradish mixture into the cabbage making sure all of the cabbage is well coated. Top slaw with a dusting of fine black sesame seeds.

To Assemble:

1. It's important to place all three elements on the same plate.  The flavor combinations will be a delight in your mouth.  Enjoy!