Tag Archives: potatoes

Golden Potato and Tempeh Casserole

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Fresh tarragon gives this casserole a real spark of flavor, but if you don’t have it or don’t enjoy tarragon, you can leave it out.

Tempeh Ingredients:
6-8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

Sauce Ingredients:
1 1/4 cups water
1 cup plain, unsweetened soymilk
3/4 cup nutritional yeast — next time I will use less
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stoneground mustard
1/2 teaspoon Spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)

1 1/2 pounds Yukon gold potatoes
black pepper, to taste
1 teaspoon vegan Parmesan (optional)

Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to assemble the casserole.

Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed.  Stir in the tarragon just before using the sauce.

Preheat the oven to 400F.  Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise.  Slice each half into 1/4-inch slices.

Put half of the potato slices in the bottom of the casserole dish.  Lift the tempeh out of its marinade and arrange it on top.  Put the remaining potatoes over the tempeh.  Stir the sauce and pour it over the potatoes.  Sprinkle with black pepper and cover tightly.

Bake for 45 minutes.  Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened.  Remove from the oven and let stand a few minutes before serving.

Rumbledethumps

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Similar to the Irish combinations of potatoes and other vegetables mashed together, rumbledethumps from Scotland makes a good supper or high tea dish, or it can be served as an accompaniment to stews or roasts

Potatoes – 450g (1 lb),
diced Cabbage – 450g (1 lb)
shredded Butter – 50g (2 oz)
Onion – 1 large, sliced
Salt
Freshly ground black pepper
Dunlop or Cheddar Cheese – 50g (2 oz), grated

Cook the potatoes in boiling water till tender and mash them. Boil the cabbage until tender.Melt the butter in a pan and fry the onion gently. Add the mashed potato and cooked cabbage and mix well.Season and turn into a greased baking dish. Cover with grated cheese and bake at 190 °C / 375 °F / Gas 5 for about 20 minutes or until the top is brown. Serve hot.

Serves 6

variation–I’ve also made indentations in the mixtures, put in eggs and popped back into the oven until the eggs are cooked, a full meal for the vegetarians here.

Warm Potato Salad – Jacque Pepin

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1 1/2 lbs cooked potatoes
1/4 c. mayonnaise
1.5 tbsp dijon mustard
2 tsp white wine or rice wine vinegar
1/2 tsp salt
1/2 tsp pepper
1/2 tsp worcestershire sauce
finely chopped red onion to taste
finely chopped celery to taste
A few springs parsley minced
2 hard boiled eggs, chopped
Peel and chopped potatoes (yukon gold are best), cook till barely tender.  Drain.
Mix mayo, vinegar, salt, pepper, mustard, worcestershire in serving bowl.  Add potatoes and egg mix gently, add parsley and serve.

Roasted Potato Wedges – Makes 6 servings per Lidia

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4 medium size Idaho potatoes (about 1 3/4 pounds), scrubbed
5 tablespoons extra virgin olive oil
1 teaspoon salt
1 tablespoon fresh rosemary leaves
6 garlic cloves, peeled and crushed
2 tablespoons chopped fresh Italian parsley leaves
Freshly ground black pepper


Preheat the oven to 475 F.
Pat the potatoes dry and cut them in quarters lengthwise. In a bowl, toss the potato wedges with 3 tablespoons of the olive oil, the salt and rosemary. Arrange the wedges skin side down without touching in a heavy baking pan or two cast iron skillets. Bake until the potatoes are tender and well browned, about 30 minutes. Turn the potatoes once or twice so they brown and cook evenly. Meanwhile, in a small bowl, stir together the garlic, parsley and remaining 2 tablespoons olive oil.

When the potatoes are done, press each wedge gently so that it cracks in the middle, then transfer them with tongs to a large bowl. Add the oil and garlic mixture and fresh pepper to taste. Toss gently but well until the potatoes are coated with the seasoned oil. Remove the garlic and serve.