Sweet Baked Beans, Pineapple Glazed Tempeh, Mess O' Greens

I LOVE baked beans and I am constantly making new and different versions of them to try to create the best baked beans possible. These rank up there as far as a great sweet and savory flavor. They also pair wonderfully with my pineapple coated tempeh and big pot of greens.

Pineapple Glazed Tempeh
1 cup vegetable broth
1 1/2 cup pineapple juice, divided
2 tbl apple cider vinegar
1/4 tsp red pepper flakes
1/4 tsp mustard powder
1/2 tsp salt
12 oz tempeh, sliced into 1/2" strips
1 1/2 cup crushed pineapple plus juices
1/2 cup organic light brown sugar
1 tbl dijon mustard
1/4 cup crushed unsalted crackers

Preheat the oven to 425.
Bring the broth, 1 cup pineapple juice, vinegar, red pepper flakes, mustard powder and salt to a boil in a saute pan with deep sides. Add the tempeh, making sure they are fully emerged (add more broth or pineapple juice if necessary) and reduce to a simmer. Cook for 15 minutes then drain and set aside. Prepare a greased baking sheet and lay the tempeh in an even layer on the sheet.
Combine the crushed pineapple, 1/2 cup pineapple juice and brown sugar in a small pot. Cook for 5 minutes until the brown sugar dissolves. Add the mustard and stir to combine. Remove from heat and add the crushed crackers. Coat one side of each tempeh strip with the glaze.
Bake for 15 minutes, turn, coat the other side and bake 15 minutes more.

Sweet Baked Beans
2 tbl extra virgin olive oil
1 sweet onion, minced
1 red bell pepper, minced
2 garlic cloves, minced
1/4 cup paprika
2 tbl organic cane sugar
2 tsp onion powder
2-15oz cans white beans, drained and rinsed
1/2 cup organic brown sugar
1/4 cup molasses
1 cup barbecue sauce

Preheat oven to 275.
In a dutch oven, saute the onions and bell pepper in olive oil until soft and translucent, 7 minutes. Add the garlic and toast until fragrant, 2 minutes. Add the paprika, cane sugar and onion powder and toss to coat. Add the beans, brown sugar, molasses and barbecue sauce. Bring to a simmer, cover and pop in the oven to 35 minutes.

Mess O' Greens
2 tbl extra virgin olive oil
2 shallots, minced
2 garlic cloves, minced
1 tsp red pepper flakes
salt and pepper
1 tbl organic brown sugar
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
pinch dried thyme
1/4 cup apple cider vinegar
1 bunch collard greens, stems removed and thinly sliced
1 bunch mustard greens, stems removed and thinly sliced
8 cups of water
1 bunch kale, stems removed and thinly sliced

In a large pot, heat the oil and sweat the shallots until soft and translucent. Add the garlic and red pepper flakes, toast 2 minutes more. Add salt and pepper to taste, brown sugar, paprika, onion powder, garlic powder and dried thyme. Saute 2 minutes more to toast the spices. Deglaze the bottom of the pan with vinegar and add the collard and mustard greens. Add 8 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for 25 minutes. Add the kale, cover and cook 20 minutes more, adding more water if necessary to keep the greens moist.