Roasted Potato Salad with Tempeh

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Roasted Potato Salad with Tempeh

 

medium baking potatoes

1 large, sweet onion, Vidalia or other, cut into thick

ribs

4 large cloves garlic, unpeeled

1 tablespoon extra virgin olive oil

2 tablespoon water

2 tablespoon paprika (I use smoked paprika)

2 tablespoon dried thyme

1 8 oz. package soy or other tempeh, cut into 1/2 to

3/4 inch cubes

1/4 cup balsamic vinaigrette

salt and pepper to taste

olive oil spray

 

Preheat the oven to 425 degrees. Peel the potatoes and

cut into quarter lengthwise. Place in a bowl. Add the

onion and garlic. Toss to mix. Sprinkle with olive oil

and the water. Toss well to coat the vegetables.

Sprinkle with the paprika, thyme, salt and pepper.

Toss well to coat. Spray a jellyroll pan or a rimmed

cookie sheet with olive oil spray. Turn the vegetables

into the pan, using a rubber spatula to scrape the

bowl of any juices. Spread the vegetables evenly. Bake

uncovered for about one hour, or until the potatoes

are golden brown and tender when tested wit a fork.

Meanwhile, spray a non-stick skillet with spray. Heat

over medium heat. Add the tempeh cubes and cook for 3

to 5 minutes, turning the cubes to evenly brown all

the sides. A pair of tongs works easily to turn the

tempeh. They should be golden to medium brown. When

the potatoes are cooked, turn them into a bowl. Add

the browned tempeh. Using two wooden spoons, gently

toss to mix. Drizzle the balsamic vinaigrette evenly

over the potatoes and gently toss to mix. Taste for

seasonings. Serves 4.

 

Say a prayer for the common foot soldier

Spare a thought for his back breaking work

Say a prayer for his wife and his children

Who burn the fires and who still till the earth

SOURCE: Stones - Salt of the Earth

 

 

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