Recipe Name Southwestern Hash Submitted by mattbambassador Recipe Description Despite its origins as a meat-centric dish, hash is just as satisfying as the center of a vegetarian meal - especially when nutty, chewy tempeh is included. Black beans supply additional protein to this recipe, made with jalapeno, cumin, and other Southwestern staples. Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 12 ounces Red Potatoes, cut into chunks 3 tablespoons canola oil 1/4 teaspoon Spices, ground cumin 1 pepper , finely diced 3 medium (4-1/8" long) scallions thinly sliced 8 small Tomatoes (tomatillos), roasted (3/4 pound) 1.5 cups black beans 2/3 tablespoon Nutritional Yeast 1.5 cups Tempeh 1 whole avocado Steps Sequence Step 1 See "Meatless" from the kitchens of Martha Stewart living. Page 85. Bring potatoes to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes: drain. 2 Heat 2 tablespoons oil in a large saucepan over medium-high. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add potatoes and cook,stirring occasionally, until golden, 5 to 7 minutes. Transfer to abowwl 3 Heat remaining tablespoon oil over medium. Add jalapeno, scallions, tomatoes, beans, and yeast; crumble in tempeh. Cook until tomatoes begin to break down, stirring frequently, 5 to 7 minutes. Add potatoes and cook just until heated through. Remove pan from heat and gently stir in avocado. Season with salt and pepper. Garnish with reserved scallion, if desired,and serve.