Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad
Potato + rapeseed + herbs = true love. Instead of mixing my potatoes to a smooth mash I like to keep it quite chunky. Serve with a super simple stir fry and a dressing to always remember! It actually feels a bit strange (yet awesome) to drizzle over such a colourful thing over your food! Try for yourself!
Herby potato mash with green pea tempeh and courgette stir fry, tahini beet dressing and crispy salad
Servers 4
Herby potato mash
400 grams new potatoes or small potatoes
1 Tbsp cold pressed rapeseed oil
1 organic lemon, zest + juice
2 handfulls fresh parsley
flakey salt and freshly ground black pepper
Green pea tempeh and courgette stir fry
250 grams green pea tempeh (or any tempeh of your choice) *
1 big courgette
2 spring onions
1 tsp cold rapeseed oil
1 Tbsp tamari, or any other soy sauce
cress
flakey salt and freshly ground black pepper
Tahini beet dressing
1 raw beetroot
1/2 dl / 0.2 cups light tahini (I like to use the light one for dressings rather then the darker one - made of toasted sesame seeds - as the dark one can taste a bit sharp)
3/4 dl / 0.3 cups water
1 Tbsp apple cider vinegar
1 tsp maple syrup
sesame seeds and dried flowers for garnish
flakey salt and freshly ground black pepper
Crispy salad
70 grams mixed leafy greens
1 handfull of radish
50 grams red cabbage
1 Tbsp toasted rapeseeds
How to
Scrub the potato, cut bigger ones in half. Boil potatoes until soft, takes about 15-20 minutes. Drain then mash with oil and lemon by hand using a potato masher until your preferred texture. Chop the parsley roughly and add to the mash. Salt and pepper to taste.
Crumble the tempeh. Slice the courgette and spring onion. Fry courgette and onion in a bit of oil until soft. Add the tempeh and fry for another few minute until it get a nice golden color. Pour over the tamari and let in sink in. Remove from heat. Salt and pepper to taste. Garnish with cress.
Peel the beetroot, cut in smaller pieces. Mix with rest of the ingredients for the dressing in a high speed blender or food processor until completely smooth. If you don’t have a high speed blender it might be a good idea to grate the beetroot before mixing it all together as that will help getting a smoother dressing. Salt and pepper to taste. Add more water for a more runny dressing.
Slice the radish and red cabbage thinly. Toss together with the leafy greens, drizzle with some cold pressed rapeseed oil and sprinkle with rapeseeds.
Serve the mash with the stir fry, dressing and crispy salad!
Enjoy!
Tempeh is traditionally made of soy beans which is fermented and, furthermore tempeh often comes in small blocks, similar to but more firm then for example tofu. Now days you can find a few different types of tempeh in many supermarkets and organic stories.
Recipe was first published in The Gothenburg-Post/Två dagar
