Caesar Salad + Potatoes. Name a better duo... we dare you! This recipe has the goodness of a Caesar salad with the perfect pairing – baked potato! Yes, we went there! This recipe uses our favourite kitchen side-kick (the slow cooker) to create a simple and scrumptious dish. Topped with tempeh bacon, green onion and Mother Raw Caesar Dressing, we are drooling already.
Prep Time: 15 minutes
Cook Time: 8 hours (10 minutes cooking + 8 hours in the slow cooker)
4 russet baking potatoes
2 tbsp extra virgin olive oil, divided
1 tsp kosher salt
1 block tempeh (250g), sliced thin
1 tbsp tamari
1 tbsp maple syrup
½ tsp smoked paprika
Salt and pepper to taste
2 stalks green onion, sliced thin
Scrub each potato well and dry completely. Place each potato in some aluminum foil. Poke the potatoes all over with a fork and drizzle with half the olive oil and rub all over with the salt (¼ tsp salt per potato). Wrap each potato tightly with the foil and place in your slow cooker.
Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
In a baking dish, add the sliced tempeh along with the tamari, maple syrup, smoked paprika, remaining olive oil and salt and pepper. Marinade for about 10 minutes.
Heat a cast iron skillet over medium heat. Once hot, add the tempeh and cook until browned and slightly crispy on both sides, about five to six minutes in total. Remove and set aside to cool.
Once cooled, crumble into bits.