We've got some beautiful little red and purple potatoes coming out of the garden now. I was looking for a quick and easy meal the other day. I thought about potato hash. I had some tempeh in the fridge and thought it would make a nice addition. I sliced some into little cubes and gave them a quick marinade of tamari, lemon juice, and a little garlic chili flax oil. I let them sit in the marinade for about 15 minutes.
Chipotle Cream Sauce: 1/2 cup veganaise, 1 tsp chipotle chili powder, dash cumin, (or favorite spice), 1/2 tsp fresh lemon juice, dash salt, (optional). Whisk it all together until blended.
One of the spice blends I like to keep on hand is a mexican blend. It's handy to have around to change up the flavor of a stir fry or bean dish.
Mexican Spice Blend
Makes 7 tablespoons
1/4 cup chili powder
2 TB cumin powder
2 tsp oregano, dried
1/2 tsp cinnamon
1/4 tsp cayenne pepper
Place all ingredients in a small mixing bowl and mix well. Store in a glass jar.
Add to casseroles, beans, vegetable stir-fry or any recipe you'd like to liven up.