11 August 2012
Tempeh and chick pea hash with spinach and peppers
I grew up eating hash made by my grandmother (she was a short order cook, among other things). This recipe involves cooked and minced chick peas, tempeh and onions, marinated with lemon and tamari (garlic, herbs, etc.), then cooked with chopped peppers and spinach with about a cup of reduced vegetable stock. Everything is is then dressed with extra virgin olive oil and nutritional yeast and a little sea salt. Tempeh has a terrific texuture for hash.