Knowing I had some CSA potatoes to use up, as well as that expensive saffron sitting in the spice rack, I decided to invent a recipe for saffron mashed potatoes. Aldo's in Baltimore is one of our favorite restaurants, and their lobster saffron mashed potatoes used to be one of my favorite foods. I tried to replicate that, and it turned out really well. Making the potatoes was the easy part (although I had literally never made mashed potatoes in my life). Trying to figure out a vegetarian protein that would pair well with them was tougher.
I settled on BBQ tempeh (very loosely based on this recipe). I sauteed up a bunch of veggies, then added sliced tempeh, water, OJ, and barbecue sauce. Chip really liked it! Both parts of our dinner were a change for us, and I appreciate that Chip is always up for something different (different as in something we have infrequently, but not different as in pineapple, yogurt, or blueberries...ha!).
Barbecued organic tempeh with CSA white satin carrot, CSA orange bell pepper, CSA chili peppers, onion, and Roma tomatoes from our garden, saffron mashed potatoes with organic soy milk and CSA potatoes, organic dried cranberries, organic Thompson raisins, homemade vegan pumpkin bread, and local green beans from the farmers' market.