My CSA share of veggies had some Hakurei turnips, which were new to me, so I had to make something new. I had some yellow potatoes and tempeh, so I made a hearty meal using the turnips and their greens.

The result: Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens… trust me on this one.

I quartered the potatoes and turnips, tossed them in olive oil, sea salt, and pepper, and let them roast in a 375 degree oven for 30 minutes or so, until the potatoes were done. It couldn’t be more simple.

I made my delicious Tempeh Loaf, which is always an enjoyable main dish. Tempeh loaf is easy. I don’t shape it like a traditional meatloaf, as you can see from my pie plate in the photo, but I still call it tempeh loaf since it is replacing meatloaf on my table.

I use:

• a package of tempeh
• 1 medium sized yellow onion
• 3-4 cloves garlic
• 1/4 cup ketchup
• 2 TB dijon mustard
• 2 TB Worcestershire sauce
• 1 egg
• 2 TB olive oil
• 2-3 slices of bread, crumbled
• 1/3 cup grated parmesan

I like tempeh loaf with ketchup, so I spiced up some simple organic 365 brand ketchup with Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning. As I’ve said before… everything is better when you add Savory Spice Shop’s spices into the mix!

Finally, I sauteéd the turnip greens in a little white wine and olive oil for just a few minutes until they turned a bright shade of green. I removed them from heat and added a little maple syrup and dijon mustard, as well as dehydrated shallots from… of course, Savory Spice Shop.

A sprinkle of sea salt and fresh ground pepper and you have yourself a meal.

I am aware of the fact that my version of a Reuben is missing some key ingredients like corned beef and Russian dressing. Personally, I’m OK with that. My version is pretty good, too.

Slice some tempeh and let it marinate for an hour or so in:

• 1 shallot, lightly fried in olive oil until golden and fragrant
• 1 TB olive oil
• 1 TB german mustard
• 1/2 cup beer- I used Sweaty Betty, a blonde beer from Boulder Beer
• 1 TB maple syrup
• 1 tsp garlic powder
• pinch of sea salt

After the tempeh has had some time to soak in some flavors, grill it for a few minutes on each side. Toast rye bread and top it with swiss cheese, tempeh, and sauerkraut. I was fortunate enough to have some homemade sauerkraut for this sandwhich.

Saute 1/2 red onion, finely chopped, and 4 cloves chopped garlic in a pan with a little peanut oil until it is nice and fragrant and the onions are soft. Next, add 1/4 cup chile mix for enchilada sauce and 3 TB chile powder. Mix this all really well before adding 1.5 cups water.

Into this sauce base, add a 14.5 oz can of diced tomatoes. I added a can of tomatoes with green chiles for extra flavor. Bring this to a boil and lower heat to simmer while prepping the rest of the meal. Stir occasionally.

For the tempeh filling- 1 package of tempeh sliced into finger-length pieces. Mix up 2 TB peanut oil, juice from 1/2 lemon, some onion and garlic powder, and fresh ground black pepper. Toss the tempeh strips in this and then grill for 5-7 minutes. When cool enough to touch, slice them into fine strips as seen in the photo above.

Next, peel and slice 4 carrots, grill, and then further slice into fine pieces. Mix these in a bowl with the tempeh and 1.5 cups chopped frozen spinach.

Cover the bottom of a large Pyrex baking dish with the sauce. Next, place one layer of whole wheat tortillas (tear them apart if they’re too big). Pour in the tempeh mix, a little more sauce, cheese, another layer of tortillas, and the rest of the sauce. Cover with foil and bake at 375 for 20 minutes or so. Remove from oven to check and see if it is done. If so, add another layer of cheese and bake just until it is all melted. I served this with homemade Sweet Potato Chips and guacamole. Enjoy.

Once again, Savory Spice Shop deserves credit for this great recipe. It is so simple to cook when experts put together the spice rub for you.

Ingredients:

• 1 package of tempeh, sliced the way you prefer
• 1 TB Vietnamese Sweet Lemon Curry powder
• 1 TB peanut oil
• 1/4 cup water