Chef Joey's Coconut Curry Tempeh

Name: Chef Joey's Coconut Curry Tempeh
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons coconut oil; 6 green onions (chopped); 1 large garlic clove (chopped); 8 button mushrooms (stems removed and chopped); 1/4 red bell pepper; 1/4 yellow bell pepper; 1/4 orange bell pepper; 2 cups Baby Spinach; 1 teaspoon sea salt; 1/4 teaspoon ground black pepper; 2 (7 ounce) packages marinated coconut curry tempeh; 1 (14 ounce) can coconut milk (lite); juice of one lime

Submitted by Chef Joey Z.

"I found a new product in my local food co-operative last time I shopped called Coconut Curry Tempeh. Today I came up with the simple dish using some left over bell peppers I had from a previous recipe. DH loved it and went back for 3rds! I served it over wild rice."

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photo by Chef Joey Z.

Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 tablespoons coconut oil
6 green onions (chopped)
1 large garlic clove (chopped)
8 button mushrooms (stems removed and chopped)
¹⁄₄ red bell pepper
¹⁄₄ yellow bell pepper
¹⁄₄ orange bell pepper
2 cups Baby Spinach
1 teaspoon sea salt
¹⁄₄ teaspoon ground black pepper
2 (7 ounce) packages marinated coconut curry tempeh
1 (14 ounce) can coconut milk (lite)
juice of one lime

directions

Heat the coconut oil in a skillet.
Saute the green onions and garlic on medium heat being careful not to burn them. Just cook until they are starting to get soft. About 4 minutes.
Add the mushrooms, saute for another 4 minutes.
Add the bell peppers, spinach, salt and pepper. Saute for another 7 minutes or until the bell pepper is soft.
Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
Add the lime juice and the can of coconut milk.
Saute until this reduces by about 1/2. About 10 minutes.
Taste, make sure the seasons are to your liking.
Serve over rice or your favourite grain.
Bon Appetit!

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RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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