Recipe by Gena Hamshaw of The Full Helping (with slight modifications)

4 large baking potatoes

3/4 c. unsweetened almond milk (warmed)

3 T. Earth Balance

1/2 t. onion powcer

1/2 t. garlic powder

sea salt

3 c. kale (chopped)

8 oz. tempeh

olive oil

Peel potatoes and cut into large chunks. Bring a small pot of water to a boil. Add potatoes until cook until tender (you should be able to easily stick them with a fork). While potatoes are doing their thing, cut the tempeh into bite sized pieces. Heat olive oil in pan over medium high heat. Add tempeh to pan and toss pieces around until brown. Remove from stove. Drain potatoes and dump into a large mixing bowl. Add half the milk, and all the butter, and spices. Mash by hand or use a hand mixer. Add the rest of the milk a little at a time. Toss in tempeh. Then, using the same pan used for the tempeh, wilt the kale by placing the kale in a little water and covering the pan with lid over the burner that should still be somewhat warm. Once the kale has softened, add to mashed potato mixture and stir.