sweet potato, russet potato, and tempeh hash

from Vegetable Kingdom by Bryant Terry

I love Bryant Terry's books, but one of his downfalls as a recipe writer is he sometimes employs excessively complicated techniques that don't add to the final product. This was the case with his tempeh cooking method, which required steaming, marinating and then shallow frying. I couldn't detect a difference in texture from tempe that would have just been marinated only. The flavors in this were nice though.