Garden Vegetable Hash with Tempeh & Chive Cream

Take advantage of all that squash your friend or neighbor has in their garden and make a quick and savory hash for any meal of the day. A 'hash' in general is a pretty marvelous thing because it knows no boundaries. Add whatever you want, take out whatever you don't like, just crisp is up and call it good.

Summer squash, yukon gold potatoes, red chilis, onions, garlic and tempeh sauteed until golden brown and drizzled with a cooling chive sour cream.

Garden Vegetable Hash with Tempeh
3 tbl extra virgin olive oil
4 small yukon golds, small dice
1 carrot, small dice
1 zucchini, small dice
1 summer squash, small dice
1/2 red onion, small dice
1/2 green bell pepper, small dice
1-8oz pack of tempeh, small dice
1 tsp sea salt
1 tsp paprika
1/2 tsp black pepper
3 garlic cloves, minced
1 red chili pepper, seeded, minced
3 tbl chopped cilantro
2 tbl chopped fresh basil

Heat the olive oil in a large saute pan and add the potatoes, carrots, zucchini, squash, red onion, bell pepper and tempeh. Season with salt, paprika and pepper. Cook over medium-high heat until the potatoes start to become tender, 7 minutes. Add the garlic and chili and continue to saute until the potatoes are fully cooked and all of the vegetables are golden brown and crisp on the edges. Taste and season with more salt and pepper and garnish with all of the herbs.

Chive Cream
1/4 cup vegan sour cream
1/4 cup finely minced chives
1 tsp fresh lemon juice
salt and pepper

Combine and let chill at least 15 minutes before serving.