Saturday, February 17, 2018
Heaven and Earth
1 1/3 cups of water
1/2 teaspoon of salt
3 1/2 pounds of potatoes, peeled and diced
3 apples, peeled, quartered, cores removed
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of cider vinegar
1/4 pound of tempeh, diced
2 onions, sliced
In a large soup pot or Dutch oven, bring the water and 1/2 teaspoon of salt to the boil.
Add the potatoes and return to the boil. Cook until the potatoes are just tender.
Add the apples, return to the boil, and cook until the apples are tender.
Season with the 1 teaspoon of salt, the sugar, and the vinegar.
Saute the tempeh and the onion slices in a very small amount of sesame oil until done to your liking.
Drain any water from the apples and the potatoes.
Pour the onion and the tempeh mixture over the potatoes and the apples and serve hot.