Hooray for week 2 of 2012 and all those new years resolutions that are still going strong! If one of your resolutions was to eat less meat and try different types of plant based protein, well then….this tempeh curry dish is just right for you! It’s loaded wtih cancer protecting spices and contains loads of yummy veggies! This is quite a versatile dish. Feel free to add whatever vegetables you like, such as cauliflower, peas, green beans or peppers! The possibilities are endless! So now that we got a delicious dinner or lunch covered, how about that breakfast?? I know most of us feel rushed in the morning and don’t have much time to prepare something, but this simple chocolate apple oatmeal is super easy and incredibly delicious! I’m sure you won’t pass it up considering it contains a nice dose of chocolate! High in antioxidants and minerals, raw cacao is quite the super food! Now who doesn’t want to start their day with that?!?! On to the recipes………..
Chocolate Apple Oatmeal
Ingredients:
1 cup Bob’s red mill gluten free quick cooking oats
2-3 cups water
pinch sea salt
1 tbsp raw cacao powder
half an apple, chopped
1 tbsp chia seeds
1 tsp ground cinnamon
1 tsp organic maple syrup
Directions:
Bring water, oatmeal and sea salt to a boil over stovetop. Feel free to use non-dairy milk in place of water, or half and half, depending on how creamy you like your oatmeal.
Once oatmeal has absorbed most of the water, approx 8-10mins, add in cacao, cinnamon, maple syrup, chia seeds and chopped apple. Enjoy!
Coconut Curry Tempeh & Rice Noodles
Ingredients:
2 tbsp grapeseed oil
2 carrots, chopped
2 celery, chopped
half an onion, chopped
3-4 garlic cloves, diced
1 package Henry’s curry tempeh, chopped
3-4 asparagus spears, chopped
3 cups vegetable stock (or more, depending on preference)
1-2 tbsp, curry powder (store bought or homemade-recipe below)
1 cup coconut milk
salt and pepper to taste
1 package rice noodles
Homemade Curry Powder:
1/2 teaspoons ground coriander
2 teaspoons ground turmeric
1 1/4 teaspoons cumin seeds
1/2 to 1 teaspoon whole black peppercorns
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon whole cardamom seeds without the pods
1/2 inch stick cinnamon
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger
Mix all ingredients in a blender for 2 to 3 minutes until finely powdered.
Store in airtight container in a dark place.
Makes about a 1/4 cup or so of curry powder.
Directions:
Saute carrots, celery, onion and garlic in grapeseed oil for 5 minutes. Add 3 cups vegetable stock and 1 tablespoon curry powder. Simmer for 15 minutes. Add in chopped asparagus about 10 minutes into simmer. Add coconut milk and tempeh plus any additional seasonings to pot. Let cook for an additional 5 minutes.
Meanwhile, soak rice noodles for about 10 minutes in a pot of hot water. These noodles just need to be soaked, not boiled. Once noodles have softened, ladle soup over them. Top with cashews and chopped cilantro. Enjoy!!
Have a Happy Monday!
Health & Abundance,
Samantha 🙂
