Category: Side Dishes (Page 7 of 8)

Green Bean and Tempeh Potato Salad

August 21, 2014 / Dragonfly Home Recipes / 0 Comments

Potato salads are a staple in our house during the summer months. Not only are potatoes comforting, they are also economical and full of fiber, lots of vitamin B6, and other vitamins and minerals. I especially like the potatoes that we grow ourselves or buy from a farmers market. Although potatoes can be stored for a relatively long time, the ones recently harvested seem to taste the best. I have been on a quest for good potato salad recipes this summer. The recipe posted below is delicious and has the added benefit of being balanced with lots of protein from the tempeh. It is based on a recipe I found in Vegetarian Times a few years ago, but I have modified it to fit my own and my family’s tastes. Tempeh is a food I am trying to incorporate in more of our meals. It is made from fermented soybeans and is a minimally processed form of soy, which makes it healthier than the more processed forms. It is high in protein and fiber. The fact that it is fermented makes it easier to digest. It is a good idea to seek out organic tempeh in order to avoid the genetically modified soy that is common here in the United States. The green beans in the salad add color and more vitamins and minerals. With the combination of oil and vinegar, mustard and maple syrup, the dressing has a very tangy, sweet and sour taste. This potato salad can be eaten warm, room temperature, or cold, and is a great dish to take to a picnic.

Recipe for Green Bean and Tempeh Potato Salad

August 21, 2014 / Dragonfly Home Recipes / 0 Comments

Green Bean and Tempeh Potato Salad

Servings: 4-6
Time: 20-30 minutes
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Ingredients:

1 8-ounce package of tempeh, cubed
2 1/2 pounds potatoes (any kind), unpeeled and cubed
1 cup green beans, washed, with ends snapped off, and chopped
2/3 cup rice vinegar
1/3 cup olive oil
1/4 cup Dijon mustard
1/4 cup maple syrup
5 green onions, finely chopped
parsley to garnish
2 Tablespoons olive oil for the pan

Directions:

Fill a large pot with salted water. Place cubed potatoes in the pot. Bring to a boil, then reduce heat to simmer. Simmer gently for about 12 minutes, or until potatoes are tender when pierced with a fork. Add the green beans to the pot with the potatoes about the last three-to-five minutes of cooking time, just long enough to make the beans crispy-tender, but not mushy. (You could also simmer the beans in a separate pot if you wish.) Drain the potatoes and beans.

While potatoes are simmering, pour 2 tablespoons of olive oil into a skillet. Heat to medium. Place the tempeh in the skillet and lightly brown it, stirring often, for about 5-7 minutes.

In a large bowl, whisk together the vinegar, oil, mustard, and maple syrup. Add the tempeh, potatoes, and green beans. Gently stir until everything is combined. Salt and pepper to taste. Top with a tablespoon or two of chopped fresh parsley. Enjoy!

Vibrant Vegetables and Garden Candy

July 7, 2014 / Dragonfly Home Recipes / 2 Comments

One of the many things I like about summer is the availability and abundance of raw, fresh food. Although I truly enjoy recipes and baking and cooking, sometimes all you need is a few fresh ingredients and you’ve got a beautiful salad, and munching on fresh vegetables is the best kind of snack. When food is just-picked or recently harvested, the flavor really pops.

On a recent trip to a farmers market in northern Michigan, my sister-in-law and I found all kinds of yummy produce. She bought a variety of greens and lettuces, green onions, and radishes, and made a vibrant, crunchy salad. One of my favorite things to do this time of year is to make a salad out of whatever is in season. You can just taste the brightness, and the level of nutrients is at its highest when foods are recently harvested. As my husband would say, when we eat in-season vegetables, we can feel the nutrients flowing into our bodies and giving us energy. I have already written about the many nutritional benefits of leafy greens in a previous post, but as for radishes, they are full of vitamins and minerals as well. According to www.med-health.net/Health-Benefits-Of-Radishes.html, radishes also have anti-fungal and antibacterial properties and a high water content.

Another food that is in season right now, at least in our garden here at home, is green peas. They are just becoming ripe enough to harvest. At our house, peas rarely even make it to the kitchen, they are eaten so quickly. Maybe we just don’t grow enough of them. My kids love to pick them and eat them right out of the pod (the pod keeps the peas nice and clean too). My daughter calls them “garden candy” because they are so sweet. I don’t mind the fact that the peas are eaten before they even reach the kitchen–I know my kids are eating a really healthy snack. Some nutritional information about peas can be found at www.care2.com/greenliving/10-health-benefits-of-peas.html. This website states that peas have not only micronutrients and fiber, but also protein. That is a big bonus for our family, since we do not eat a lot of meat. Peas are also very portable and easy to pack as a snack–you just have to open the pod and pop them into your mouth.