I am re-blogging this for my sister. It sounds really tasty!
“You Go Glenn Coco”- Vegan Coconut Curry Tempeh Salad Wrap
For the past few weeks I have been craving nothing but sweets. I haven’t quite figured out the reason for this, but it has become a bit of a problem. Thankfully yesterday I broke the cycle! I grabbed lunch with my friend Ally in Santa Monica at Better Life Cuisine, a raw/vegan restaurant.
After stuffing our faces with incredible vegan salmon, tuna and veggie croquette salads, my craving for sweets was cured!
What You Need:
1 pkg. Tempeh (steamed then cubed)
1 red pepper (diced)
2 stalks celery (diced)
1/2 cup raisins
2 carrots (diced)
Optional Ingredients For Wrap:
Tortilla/Collard Green/Raw Wrap
For the Sauce:
1/2 pkg. Firm Tofu
1/4 cup Coconut Milk
1/4 tsp. Nutmeg
3 tbsp. Apple Cider Vinegar
1/2 tsp. Cayenne Pepper (plus more to taste for more heat)
1/4 tsp. Cumin
Pinch of Salt
1 1/2 tsp. Curry Powder (I used a blend of Cousin Nate’s Curry Rub and Dulcet’s Madras Curry)
1. In a blender or food processor, combine the ingredients for the coconut curry sauce. Blend until smooth and adjust seasonings to your desired taste.
2. In a medium sized bowl, combine the tempeh, veggies and raisins. Toss to combine then pour in the curry sauce. Fold ingredients together and place in fridge to chill.
3. Choose wrap of choice and fill with mixed greens, tempeh salad, sprouts and any other veggies of choice.
I had to reblog this- I mean look at how fresh and yummy this is!
Curried Chickpeas and Quinoa
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon minced ginger
1 15-ounce can chickpeas, rinsed and drained
1 1/2 teaspoons good curry powder
1/4-1/2 teaspoon cayenne or other ground red pepper
1 15-ounce can diced tomatoes
1 cup cooked quinoa
salt to taste
Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute. Add the chickpeas, curry powder, and red pepper, and stir briefly. Add the tomatoes and cooked quinoa, reduce heat to low, and cover. Simmer for about 10 minutes to allow flavors to blend. Add salt to taste. Serve in wraps, pita bread, or lettuce leaves or with naan or other flatbread.
Serves three to four.
1 pound firm tofu
2 tablespoons extra-virgin olive oil
1 teaspoon curry powder
½ small onion, chopped
2 cups chopped spinach or chard
½ carrot, grated
½ teaspoon oregano
½ teaspoon basil
1 tablespoon tamari
Sauté onion over medium heat in olive oil. Add curry and stir. Rinse tofu and crumble into onions. Combine well. Add remaining ingredients. Simmer until heated through. Serve.