Tempeh & Potato Salad

    By
    Ann Gentry
    -
    Tempeh-&-Potato-Salad_148461854

    Ingredients

    • 2/3 cup brown rice vinegar
    • 1/3 cup extra virgin olive oil
    • 1/4 cup Dijon mustard
    • 1/4 cup maple syrup
    • 1 1/2 teaspoons sea salt
    • 1/2 teaspoon freshly ground black pepper
    • 16 ounces tempeh, cut into 1/2-inch cubes
    • 2 pounds russet potatoes, peeled and cut into 3/4-inch cubes
    • 1 cup finely chopped celery
    • 1/2 cup thinly sliced green onions
    • 1/2 cup finely chopped red onion

    Directions

    1. In a large bowl, whisk together vinegar, olive oil, mustard, maple syrup, salt and pepper to blend, then set aside.
    2. Add water to a large pot to a depth of 1 inch. Set a steamer basket in pot, cover, and bring the water to a boil over high heat. Place the tempeh in the basket. Cover and steam for 10 minutes, or longer if needed, to heat the tempeh through. Add the hot tempeh to the dressing and toss to coat.
    3. Steam the potatoes in the same steamer basket about 14 minutes, stirring after the first 7 minutes, until the potatoes are tender. Add the hot potatoes to the tempeh mixture and toss to coat. Allow the salad to cool completely, tossing occasionally.
    4. Add the celery and onions, toss to combine. Season to taste with more salt and pepper, if desired. Mound the salad into a serving bowl and serve at room temperature.

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    Ann Gentry
    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website www.realfood.com and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.