Saturday, September 4, 2010

Tonights Dinner

Potato Salad and Coconut Curry Tempeh
I made my potato salad by roasting some new potatoes. When they cooled I quartered them, added celery and green onions. The sauce was veganaise, mustard, salt, pepper, tarragon, sweet relish, a little cider vinegar and a splash of almond milk. Add the sauce and stir. For a kick I also added some crushed red pepper flakes. Next I fried up some Coconut Curry Tempeh. It was great and really good mixed together with the potato salad.

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