Non vegan son visiting and he had a hankering for potato salad so ....
6 potatoes (thereabouts)
1/2 red pepper
1 stick celery
1 spring onion
3-4 stems lightly steamed asparagus
1/2 c chopped parsley
tempeh bacon (see below)
Lemon Tahini dressing
(This was started from a recipe in "Salad Samurai" by Terry Hope Romano - then tweaked it)
1/4 c tahini
1/8 c freshly squeezed lemon juice
1 clove garlic peeled
1/4 tsp salt
1/3 c cold water
I added - 2tsp mustard, 1 tbs maple syrup, more lemon juice and more water. Kept adding and tasting til I felt it tasted right - (The original recipe tasted a little bitter)
Blend all together for wonderful creamy deliciousness!
Tempeh Bacon (from Colleen Patrick-Goudreau's "The Vegan Table"
1/2 block of tempeh
1/8 cup tamari sauce
1 tsp liquid smoke
1.5 tbs maple syrup
1/8 cup water
Oil for frying
Steam the tempeh for 10 minutes then allow to cool
combine the marinade ingredients.
Thinly slice the tempeh and place in the marinade and soak as long as you like
Heat pan and spray with oil, fry until crisp and turn. Drizzle on a bit of the marinade as you fry.
Set on plate with paper towel to cool.
Slice into small pieces and add to potato salad
I think the non-vegan son had 3 helpings of this - it definitely got the thumbs up.
Served with a simple green salad of spinach, tomato, cucumber and radish drizzled with a little flavoured vinegar.
