There are plenty of beautiful varieties of potatoes (and sweet potatoes) around these days, and I encourage you to try them all. I couldn’t resist this beautiful midnight blue variety in my local health-food store. They are visually striking and pair well with anything green or orange. You can use purple sweet potato mash or any other potato or sweet potato variety you have to hand. The sauerkraut in this dish really brings it alive. The tangy ’kraut adds an amazing texture and flavour to everything else on the plate.
- 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
- 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
* You’ll find these ingredients at your local health-food store or online
- 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.
- 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.
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- 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.
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