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Tempeh and Taters

We’re headed out of town and don’t want to shop, which means cooking is a little complicated. I took a couple onions, sliced them thin, and caramelized them with salt, pepper, and cumin. While that was going on, the oven was set to 400 and I chopped up a bag of baby Yukon potatoes, a bunch of carrots, and a cauliflower. Those went on a baking tray, lined with tin foil, and sprinkled with olive oil, salt, pepper, turmeric, cayenne, and paprika. As I tossed them all together on the tray, getting everything flavored, the oven was finally pre heated enough. I dumped the onions on top, tossed it all a little more, and threw it in the oven with a timer for 35 minutes.

At the 35 minute mark, I threw chopped up tempeh into a pan with oil. You have to watch out with the tempeh. It soaks up a lot of oil, and can become too oily very easily. I used a teaspoon or so of olive oil and another of sesame oil. The trick was putting the sesame oil on at the half way mark, along with soy sauce.

Once it was all done, my wife came in and demanded to eat.

Hell yes.

Of course, we didn’t have anything to eat the next day…