Temphe and Leek Bake

For those of you wanting different ways to eat temphe, this is a great dish. If you like swiss cheese, leeks and potatoes, this is definently for you. Home country cooking veggie style! I chose a good swiss cheese from the cheese counter, which really made a difference. I have made this before with Kraft shredded swiss, and it was alright, even tastey, but it lacked a bit of flavor a good swiss can offer.

We had this with a side of peas for something green.

Remember, when using leeks, soak in water after cutting, then swirl around a bit to rinse any packed in dirt. Drain before using.

Temphe and Leek Bake

1 pound baby potatoes, cubed

olive oil

2 leeks, sliced

1 TBS garlic, mashed

1 pkg temphe, cubed and sprinkled with soy sauce

6 - 8 oz swiss cheese, shredded OR cubed

1 TBS Dijon mustard

1/4 cup parsley

Pre-heat oven to 425

1. Cook potatoes in boiling water until just tender - do NOT over cook

2. Saute leeks and garlic in olive oil until leeks begin to brown.

3. Add temphe and cook about 5 more minutes until it starts to brown.

4. Place into a baking dish.

5. Add 2 TBS of olive oil into the pan and cook potatoes until browned.

6. Mix into the temphe mixture, add mustard, cheese and parsley.

7. Cook 10 - 12 minutes.

Sauteed Spinach and Temphe

We are in the midst of our kitchen remodel, and this means easy meals. All the contents the cupboards are currently spread across the living room, including spices, pots, pans, plates....

After a few hours of priming the cabinets, dinner had to be simple. I chose to make sauteed spinach and temphe last night. Not much to prepare, and ready in under 30 minutes.

Sauteed Spinach and Temphe

olive oil

1 small onion, chopped

3 - 4 cloves garlic

salt/pepper

1/4 cup soy sauce, divided

2 pkg temphe (your choice of flavor, I used wild rice temphe last night)

large bag fresh spinach

rice or egg noodles, cooked

1. Cube the temphe, then drizzle with about 1/2 the soy sauce, let sit

2. Heat remaining soy sauce and some olive oil in a large pan. Add salt and pepper to taste. Saute onion and temphe until beginning to brown. Add garlic, stir. Cook for a minute or so.

3. Add fresh spinach and cook, stirring, until just wilted.

4. Serve over cooked rice or noodles.