The Meat Lover's Meatless Cookbook - Kim O'Donnel [21]
Keeps well in an airtight container in the fridge for at least five days.
Makes at least 8 servings
TOP-SHELF POTATO SALAD
Mayonnaise, the white goop in a jar that everyone but me seems to adore, is conspicuously absent from this potato salad. My condiment of choice is mustard, and here, it’s part of a vinaigrette, with plenty of lemony notes chiming in. But really, the key to my potato salad’s top-shelf-ness is neither the mustard nor the lemon, but the way I boil the potatoes. Less water and more salt in the pot makes for a starchier, well-seasoned cooking liquid and potato-y morsels that are, dare I say, palate perfect. What’s more, you won’t have to worry about your potato salad curdling at the next company picnic!
INGREDIENTS
2 pounds waxy potatoes (Yukon
Gold, Yellow Finn, new, or
red-skinned), washed,
trimmed, and peeled as
necessary
2 teaspoons salt
3 tablespoons lemon juice
2 teaspoons Dijon mustard
3 tablespoons olive oil
¼ cup scallions, white and light
green parts only, diced
¼ cup fresh parsley, chopped
finely
Ground black pepper
HERE’S WHAT YOU DO:
Cut the potatoes into 1-inch pieces and place in a medium-size pot with a lid. Add the salt and 4 cups of water (Note: This is important.) and cover. Set over medium-high heat and bring to a boil. Lower the heat to medium and cook for 18 to 20 minutes.
While the potatoes cook, combine the lemon juice, mustard, and olive oil in a small bowl, whisking with a fork until well blended.
When the potatoes are fork tender, remove with a skimmer or sieve, allowing the residual water to drain, and transfer to a medium-size serving bowl.
Pour the sauce directly on top of the potatoes, and with a rubber spatula, gently stir until the potatoes are well coated. Stir in the scallions and parsley, until evenly distributed, then add the black pepper. Taste. This should make you very happy.
Serve warm or at room temperature.
Makes 4 servings
Tempeh Hoagie-letta ★ Kale Chips
TEMPEH HOAGIE-LETTA
Born and raised outside of Philadelphia by two Philly natives, I cut my teeth (not long after the T-bone from my high chair days) on footlong sandwiches that are my hometown’s cultural icons.
I’m talking about the cheese steak and the hoagie, possibly two of the greatest artery cloggers ever invented, a mound of meat and fixins tucked into a freshly baked Italian roll, always made to order with homegrown “atty-tude” in a neighborhood joint—a luncheonette, corner sandwich shop, or street cart.
I wondered if it was possible to recreate the hoagied bliss of my youth, but without the cold cuts. Here, pan-fried tempeh (which you’ll also meet on page 131) stands in for the Italian meats and cozies up with an olive salad that is reminiscent of the dressing on a muffaletta, the hoagie’s distant and equally scrumptious cousin from New Orleans.
Ladies and gents, meet the hoagie-letta.
P.S. Do take the additional 15 minutes to try out the kale chips. They’re life changing.
INGREDIENTS: Tempeh
¼ cup soy sauce
2 teaspoons Dijon mustard
1 teaspoon sesame oil
Juice ½ lime
1 clove garlic, chopped, plus
1 whole clove
1 teaspoon hot sauce of choice
(optional)
1 (8-ounce) package soy tempeh
(multigrain or flax is fine,
too; see page 19 for
recommendations), sliced
into thumb-size pieces, about
½ inch thick
3 tablespoons vegetable oil
Salt
4 (6-inch) hoagie rolls (baguette
is too hard; look for something
soft)
HERE’S WHAT YOU DO:
In a shallow baking dish, combine the soy sauce, mustard, sesame oil, lime juice, garlic, and hot sauce (if using) and whisk with a fork to blend. Add the tempeh, making sure it’s covered in marinade. Allow to marinate about 30 minutes, turning to coat the second side after 15 minutes.
In a medium-size mixing bowl, combine the onion, oregano, oil, celery,