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Asian Salad (NSNG)
**INGREDIENTS

1/4 cabbage, chopped (raw or blanched)
1 carrot, cut in thin discs
1/2 yellow or red pepper, sliced
wafer thin slices of onion, to taste

1 C garbanzo beans
1 “bundle” Saifun Bean Threads (boil for 1 minute, drain & chop)
4 rings canned pineapple, chopped (or use fresh pineapple)
1/4 C toasted pumpkin seeds

2 1/2 T plain rice vinegar (unsweetened)
2 T soy sauce or tamari
2 t ginger juice (The Ginger People)
2 t toasted sesame oil
1/4 t Sriracha
Sprinkle of Shichimi Togarashi (red pepper mix)

ASSEMBLY

Combine all ingredients in a large bowl and refrigerate for at least 30-60 minutes.  Serve cold.  Add more Sriracha, to taste.

**Obviously, this recipe can be modified in many ways. Try using steamed edamame or marinated tofu cubes instead of the garbanzo beans.  Or, add some green stuff like snap peas or broccoli.  Use almonds instead of pumpkin seeds.  Sprinkle on toasted sesame seeds.  The sky’s the limit!

(NSNG = No Sugar No Grains)

Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal.  Feel free to use whatever veggies you like in the same general quantities.  For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins.  This is “mild” on the spicy scale.

INGREDIENTS

1 T coconut oil
1/2 t fenugreek seeds

1/2 small onion, sliced
several cloves garlic, minced

8 oz organic soybean tempeh, chopped

1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped

1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend

8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)

2 T full fat unsweetened coconut milk

Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut

Veggies - IMG_2664

Tempeh Veggie Curry Ingredients - IMG_2661

Curry Toppings - IMG_2673

ASSEMBLY

  1. Use a large high-sided saute pan that has a lid.
  2. Heat the coconut oil and fenugreek seeds on medium heat.
  3. Add the garlic, onion, and tempeh and stir.
  4. Add the rest of the veggies with the spices and stir.
  5. Add the wet ingredients, except the coconut milk, and stir.
  6. Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
  7. Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
  8. Turn off the burner and let rest for 5 minutes before serving.
  9. Top with the nuts, seeds, raisins and/or shredded coconut.

Tempeh Veggie Curry - IMG_2668

Tempeh Veggie Curry - IMG_2677

(NSNG = No Sugar No Grains)

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