Garlic & Herb Roasted Potatoes with Baked Soyaki Tempeh & Chili Peppers

I love to make a delicious Sunday dinner. I have no idea why, I just naturally want to and love to. Tonight I made a gourmet feast for my husband and I. Before our hearty meal we went for a killer hike. Look at the beautiful sunset. I love the dark and light contrast.

As we were walking on the dirt path up, surrounded by dead grass, I spotted a hidden jewel. My husband climbed in and got the most picture perfect shot. Isn't that stellar? What a beautiful gift. It's the small things in life.

We headed home feeling refreshed. I picked some fresh herbs, a small red bell pepper, and some sorreno peppers from the garden and headed in to make a delicious homemade dinner. I didn't go to the market this weekend so my selection was low.
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Perspective is everything. When I feel I have nothing, I create my most sensational meals. I just went with what I had and ended up with a "MMMMM" worthy meal! Try and taste for yourself! When it was baking my husband said "What herbs to you use to make it smell so good?" I love those moments. :)

Garlic & Herb Roasted Potatoes:

• 1 lb fingerling potatoes - sliced
• 1 small red bell pepper or 1/2 bell - sliced
• Fresh herbs chopped (Combo: Rosemary, 1 leaf of sage, oregano, basil)
• 2 cloves garlic - minced
• 1 tbsp Soyaki Sauce (or GF alternative)
• Olive Oil to Drizzle
• 1 tbsp Hemp Hearts (Raw shelled hemp seeds)
• 1 tsp + cumin
• To taste: Salt and pepper
• Opt: red chili flakes to taste
• 1-2 Sorrano peppers
• Sprinkle of vegan cheese

Prep:

1. Pre-heat oven to 425 degrees
2. Prepare a baking sheet with parchment paper or foil and spray with non-stick spray. (I used olive oil spray)
3. Place ingredients in a container, cover and shake! (Or a baggy)
4. Place on prepared sheet. Set aside and prepare tempeh.

Baked Soyaki Tempeh & Chili Peppers

• 1 package organic tempeh - sliced in half
• 3 tbsp Soyaki Sauce
• 1-2 tsp Sriracha Red Chili Paste
• Small handful fresh Sprouts (Mung Bean)
• Small handful fresh Kale
• 1 tbsp hemp seeds

Prep:

1. Prepare a glass baking dish with a non-stick spray.
2. Use the same container or bag as the potatoes were in and add the tempeh.
3. Add 3 tbsp Soyaki sauce and shake.
4. Place in the prepared dish. Using a spoon cover the tempeh with the red chili paste. Cover with aluminum foil.
5. Place the potatoes and tempeh in the oven and bake for 30 minutes. Sprinkle vegan cheese on potatoes, allow to melt.
6. Take the sprouts, kale and hemp seeds and prepare a bed in the center of your plate, place the baked tempeh on top. Surround with fingerling potatoes and dig in!