Ingredients
Blue mash:
- 1kg midnight blue potatoes*, diced
- 300ml filtered water
- 3⁄4 cup coconut milk, or milk of your choice
- 1 teaspoon quality salt
- 1⁄4 cup cold-pressed olive oil or coconut oil
- 1⁄2 teaspoon cracked black pepper
- 1 small garlic clove, finely minced
Sesame Tempeh:
- 1-2 tablespoons olive oil
- 2 x 250g blocks unpasteurised tempeh*, each cut into 12 x 7mm-thick long strips
- 1⁄4 cup tamari (gluten-free soy sauce)
- 1⁄4 cup toasted sesame oil
- 2 tablespoons black (or white) sesame seeds, plus extra, for garnishing
- 2 generous handfuls green beans, trimmed
- 20-25 snow peas, trimmed
- 1 small jar sauerkraut, to serve
- 1 lime, quartered, to serve
- Cold pressed olive oil & quality salt, to serve
- 1-2 finger limes (optional)*
- 1⁄4 cup mint leaves, to serve
Directions:
Blue mash
- Place the potatoes and filtered water in a medium saucepan and bring to the boil.
- Reduce heat, then simmer for 10-15 minutes or until soft.
- Drain. Add remaining blue mash ingredients and mash with a potato masher until smooth.
- Cover and set aside until ready to serve.
Sesame Tempeh
- Heat 1 tablespoon of oil in a large frying pan and add half the tempeh strips to the pan.
- Cook for 3-4 minutes or until golden on both sides.
- Add half of the tamari, sesame oil and sesame seeds to the pan.
- Simmer and turn so both sides are coated in the oil and tamari, then set aside and repeat the process with the remaining tempeh strips and the remaining ingredients.
- At the last minute, steam the green beans and snow peas for 1-2 minutes in a medium saucepan or until bright green and crunchy.
To assemble
- Spoon a generous serve of mash on each plate, then top with steamed greens, tempeh and a generous clump of sauerkraut - keep the jar close by!
- Squeeze a twist of lime, a drizzle of olive oil and a pinch of salt to taste on top of the greens and scatter with mint leaves, extra sesame seeds and a squeeze of finger lime, if you wish.
