Since we have been trying to increase our protein sources we have discovered Tempeh! (pronounced temp-ay). In the past we had bought it and ate it plain and thought to ourselves “what the hell is that” it freaked us out since it is a little unusual. However now we have been eating it in different dishes it is not too dissimilar to tofu- a little tougher in consistency.
Funny how when you don’t really know or understand a certain food it can gross you out, like how most meat eaters don’t like vegan foods! Really, you just have to give it a go, and try it cooked different ways…. If you haven’t tried Tempeh before is a whole soybean product from Indonesia .It doesn’t taste like much if you eat it pain, its what you add to it that brings on the flavour. Add spices, tamari and herbs.
As always, we were doing a little food prep and had a bunch of products in he cupboards. We didn’t really have anything in mind, so threw something together and this is what turned out. We used Thai home curry pastes from Portland, Oregon its something we picked up from the veg fest when we went in October. You can buy different versions from most grocery store though. We used green curry paste as that is out favorite. The Tempeh we like to use is Indonesia Temph from green cuisine and you can buy it from Whole Food or Loblaws.
1 block of Temph
2 small- medium zucchinis
2 hand fulls of spinach
3 small sweet potatos
1 teaspoon Thai green curry paste
2/3 can coconut milk
Start by chopping the tempeh in to small cubes, slice a zucchini and use a fry pan to sautee both for about 5 minutes then add in the spinach and coconut milk with one teaspoon of the Thai green curry sauce.
In a separate sauce pan boil some sweet potato until soft, drain then add to the fry-pan with the zucchini and tempeh when cooked.
You can add additional veggies, whatever you have in the fridge! we like our curries mild so the coconut milk it a nice touch.
#HAPPY #VEGAN #TWINS