This evening I found myself at home with very little food left in the house and no desire to go out. I created this dish out of basically everything that I had left that would play well together. Let’s call it a sweet potato and tempeh hash.

Ok, so it’s not really very hash-like but just go along with it and humor me. To start I used the food processor to shred two medium sweet potatoes, two small fennel bulbs and one red bell pepper. In a skillet I heated up some olive oil and pressed garlic (one large clove), then added in the sweet potato. After letting that cook for few minutes I added in one package of tempeh, crumpled. The easiest way to stir and mix this up was to use tongs. After about two minutes I added in the fennel and bell pepper, along with about a tablespoon of lemon juice and a bit of water. At this point I added in a few shakes each of corinader, cumin, ginger powder, black pepper, chili pepper flakes, a dash of yellow curry and about two tablespoons of agave nectar. I let this cook while occasionally mixing until the potatoes were soft and the tempeh cooked through.

Very nice! It was surprisingly tasty for something I just totally made up as I went. Would have been nice though to get it all a little more crispy… I’ll aim for that next time I make something like this.

Here’s a recent salad I made…

Torn spinach leaves, garbanzo beans, satsuma tangerine, fresh cilantro, walnuts, vegan baco bits, lime juice and Bragg ginger & sesame dressing.

I am obsessed with satsuma tangerines right now and eat them with everything, as well as on their own of course. The nice lady who sells the organic satsumas at the Hollywood Farmers market told me that this week was the last of the season (for her) and that the recent rains had messed up a lot of the local farmers crops. I did notice that all the offerings of these delightful tangerines this week were very tiny. How sad that their short season is nearly over. You better believe I stocked up.

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2. Roasted vegetables with white beans
3. Tomato-fennel sauce with pasta and broccoli
4. Roasted broccoli, fennel, apple & tempeh
5. Chickpea and fennel “almost raw” salad