Sweet Potato - Yukon Gold Saute with Tempeh and Key West Mojo Criollo Sauce
Posted Apr 12 2010 6:41pm
The Full Frame Film Festival went by so quickly! It was four very full days, but felt like it was just a day and a half or so. I saw great films on topics such as a fascinating and funny Japanese mega-inventor , a Brazilian artist who creates art of and for workers in the world's largest landfill, a biography of Daniel Ellsberg and a film of a woman adopted from Korea but who was switched at the orphanage for the girl originally to be adopted.
For tonight's dinner, I cut a sweet potato and two small Yukon Gold potatoes into 1/2 inch discs, halving again the wider pieces. I started sauteeing them over medium-high heat. After 6-8 minutes, when the potatoes were just starting to brown, I added half of a package of tempeh, cut into small crumbles, approximately 1/4" cubes. A minute or two later, I added half of a red onion, cut as thin half moons, and sprinkled a little Key West Mojo Criollo sauce (purchased from Trader Joe's ) on top.
While this was all cooking, I had two Swiss chard leaves, and prepared them. I snapped off the thick stems below the leaves and removed them. I then cut across the leaves, stem and all. A minute or so after adding the Mojo Criollo sauce, I added the Swiss chard, as well as a little salt, paprika, and dried tarragon. I cooked another 3 or so minutes till the chard was cooked down a bit, mixed in a little Eat in the Raw's Parma! vegan "Parmesan cheese", and served over a wild and brown rice blend.