My cooking goes with the flow of my life and right now it’s just busy, busy, busy. So instead of marinating and smoking my tempeh, I got those smoked tempeh strips. Cheap shot, I know. But I’m sure you’ll appreciate it if you’re busy too. Because doing it the cheap-shot-way within half an hour you can create a really yummy dish. Red and raw is missing from my color scheme, so a little side salad with cherry tomatoes is highly recommended to complete this meal.

POTATO DELIGHT

Ingredients (all organic please!):
3 medium potatoes
1 big onion
1 bunch of asparagus
1 package of smoked tempeh
1 1/2 tablespoon of olive oil
pinch of sea salt

Procedure:

1. Cut the potatoes in 1-inch squares. Let them soak in (filtered) water for about 5 minutes.

2. Cut onion into sauté slices.

3. Cut smoked tempeh strips in 1/2-inch pieces.

4. Drain potatoes; bring them to the boil with sea salt. Boil for about 5-10 minutes; as soon as they start to soften, drain.

5. Heat olive oil and start sautéing tempeh. After about 3 minutes add onions and keep stirring for about 7 minutes whilst on medium heat. Onions should be soft, but not caramelized. Keep on low heat until you’re ready to mix with potatoes;

6. Steam asparagus for about 5 minutes (depending on thickness).

7. Sauté boiled potatoes in a little heated olive oil for 5 minutes.

8. Combine the tempeh/onion mix and the potatoes, season with a little salt and serve with asparagus.

Optional:
After combining tempeh/onion mix with potatoes, you can put grated soy cheese over it in the pan. Leave it covered for 2 minutes on low heat. Now you’ve transformed this dish into melted potato delight! Pepper for those who want a bit more spice in their life does work, but takes away from the onion potato sweetness of it all.

Dree tip:
If you’re a vegan who has skeptic non-vegan friends over, this is one of those hearty dishes that may have them come closer to their ‘AHA! moment’. Are they really difficult to please and very dear to you? Separate their portion(s) and make them the above option with traditional (but organic!!) cheese.

It’s like watching Nip/Tuck. You don’t really want anyone to know. And I’m certainly not proud of it. Yet I can no longer deny you the pleasure and convenience. Especially if you are a one-man band. I just have to let you in on this.

I graduated as a chef so I should be firing up my cuisenart and vega-blend my heart out. Which I often do! But when I’m alone and I have to whip up something really great really quick, I cheat on those loved ones. With my magic bullet.

If you want to make a lasting impression on a vegan, try this for a creamy tongue-tickling experience.

HEAVENLY VEGAN SHAKE

Ingredients (all organic please!):
1 cup rice milk
1 cup frozen raspberries
1/2 cup raw walnuts
1/2 cup pomgranate juice

Procedure:

1. Fill your bullet cup with raspberries, rice milk, pomgranate juice and walnuts.

2. Screw on bullet blender lid.

3. Turn cup with lid around and screw on bullet base. Twist to start blending. Blend for 45 seconds. Take off the base, turn back around and unscrew the blender lit.

4. Screw on the colored ring that comes with your bullet if you like to make your glass look pretty. Pop in a straw and you’re ready to enjoy!

Optional:
For those of you with a sweet tooth – add some agave syrup or 1/2 banana. Use any old blender – but it won’t make it as creamy (Why? Beats me! It must be that good old bullet magic!)

Dree tip:
Freeze rice milk in cubes in your freezer. Instead of the rice milk – use those. Freeze that optional banana too! Your shake will have more of an icy texture.

Wanna get your own bullet?