Monday: Recipe Day with Tempeh and Potato Hash

Vegan Goodness:

Today we ate:

  • Breakfast: Blueberry smoothies for Dad and LP and then lots of rye toast for everyone – we polished off the great loaf of rye bread that Dad made.
  • Lunch: Mom had some chickpea-cabbage salad while Dad and LP finished off some leftovers.
  • Mom snacked on chocolate chips during LP’s nap.
  • Dinner: Tempeh and Potato Hash with Waffles.  I just love breakfast for dinner!
  • Mom and Dad had some chocolate mousse from The Joy of Vegan Baking for dinner.

Money Matters:

We just hung out around the house after a slow morning (and rough night with IP) and then played with the other neighborhood kids in the afternoon.  No money was spent!!

Monday Munchies: Recipe of the Week

I absolutely love breakfast for dinner. I also love weekend brunch, but sometimes I don’t have my act together in the mornings, so I don’t get beyond the cereal or toast phase.  However, when we got some red potatoes in our CSA farm share last week, I knew I had the perfect excuse to make one of my favorite breakfast dishes!  I don’t know the technical definition of “hash” but this is a delicious breakfast potatoes dish with some tempeh to round it out.  It also re-heats well and can be prepared in advanced and then reheated in the oven if you are hosting a large brunch party.  This amount will feed me, the G-man and LP with little to no leftovers – it is definitely a family favorite!  Also, this recipe is adapted from the Blue Flannel Hash in Veganomicon.

Tempeh and Potato Hash

Ingredients

  • 8 oz of tempeh cut into 1/2 in. cubes
  • 3 medium red potatoes cut into 1/2 in. cubes
  • 1 medium onion, diced
  • 1/2 tsp red pepper flakes (or to taste)
  • 2-3 tsp fennel seeds (to taste)
  • 2 TB tamari soy sauce
  • Extra virgin olive oil (2-3 TB)

Directions:

1)  Heat the olive oil over medium heat in a large skillet.  Add the tempeh and potatoes, and stir to coat in olive oil.  Cover and cook for 15 minutes, stirring occasionally.

2) Add in the onion, red pepper flakes and fennel seeds.  Cover and cook for 7 minutes, stirring once or twice.

3) Uncover and stir in the tamari.  Use the tamari to scrape up any browned bits from the bottom of the pan.  Cook for 2-3 more minutes, then serve!

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