Crumbled Tempeh Curry Stir-fry

The other night Topher and I both got home late and were more or less starving, we took a quick inventory of what we had around and came up with this concoction — fast, easy, delicious, makes for great leftovers — perfect, right?! I love keeping tempeh and tofu on hand to create fast meals with. I estimated our ingredient amount here (sorry, I didn’t know it’d turn out so good so I didn’t capture it as we made it! ), so please feel free to adjust according to your liking. Really, almost any veggies that you have around would make a great addition to this dish. It’s great as is, or over a grain (we had it with quinoa; basmati or jasmine rice would work well too).
tempehcurrystirfry

Ingredients:
Serves 4

red curry paste, about 2 tablespoons
1 can of coconut milk, about 1 cup
organic unrefined coconut oil, 1 and 1/2 tablespoons
1-2 cloves of garlic, minced
1/2 of a yellow onion, chopped
1 package of organic tempeh (I like to use the Lifelight flax variety ) , crumbled
1 package of green beans, cut into halves
2 carrots, sliced
1 zucchini, chopped
red pepper flakes
sea salt
fresh cilantro (optional )

The tempeh crumbles very easily; break it apart into bite size pieces and set aside.
Heat the coconut oil on medium high heat. Once it’s melted add in the garlic and onions and cook until the onions become translucent.
Add in the tempeh crumbles and mix well. Add in the zucchini, carrots and green beans.
While the vegetables are cooking,  in a separate bowl mix the coconut milk and curry paste until the paste has dissolved. Take the coconut milk and curry mixture and add it to the pan. Stir thoroughly so that it’s all mixed together well. Add a bit of red pepper and sea salt to taste. It’s nice to leave the vegetables a little crunchy so be careful not to over cook them. Heat through and serve! I like to add a bit of fresh cilantro as a garnish.

with love and healthy-quick-meals,

Jackie

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Quinoa with Butternut Squash and Sautéed Kale

Farmers Market Squash

Squash is abundant this time of year and they are all pretty cool looking if you ask me; luckily they’re not just beautiful to look at, they’re delicious too!

Butternut squash is very low in calories but contains a good amount of dietary fiber and phyto-nutrients. It’s naturally rich in Vitamin A, Vitamin C and minerals. Kale is one of the most nutritious leafy greens around so why wouldn’t I add it in here? 😉 This dish is a nice mix of savory and sweet; I didn’t even crave dessert after it (and I always crave something sweet after dinner 🙂 ).

Ingredients:
1 cup quinoa
2 cups water
1 butternut squash, peeled, seeded and cut into 1 inch cubes
1 medium yellow onion, thinly sliced
2 cups of chopped kale
1 tsp. extra virgin olive oil
¼ cup chopped raw walnuts
2 tsp. organic, unrefined coconut oil
1 tsp local, raw honey
1 tbsp dried tarragon
sea salt
black pepper
nutritional yeast (optional)

Pre-heat the oven to 400 degrees. Place the chopped squash in a bowl and drizzle 1 teaspoon of olive oil over it. Add a bit of salt and pepper. Mix thoroughly so that the olive oil coats all of the squash. Lay it in a baking dish. Once the oven is heated, place it in the oven and set the timer for 40 minutes. Be sure to check on them after 20 minutes and toss them around, then place back in the oven. Squash is done once it’s nice and tender. Set aside when done.

While the squash is cooking, rinse the quinoa and then place it in a pot and add 2 cups of water. Place the heat on high. Bring this to a simmer, then place the heat on low and cover it. Let this cook for 20 minutes. Set aside.

Melt 1 teaspoon of coconut oil in a sauté pan on medium high heat, once the oil is melted add the sliced onions, and sauté for 4-6 minutes until they become soft and translucent. Then stir in the kale and walnuts. Once the kale has softened, add 1 teaspoon of honey. Give it all a final stir. Cover and set aside.

Take a large mixing bowl and add in the quinoa and 1 teaspoon of coconut oil. Mix together until the coconut oil has melted. Then add in the butternut squash and stir. Lastly take the kale and place it on top of the quinoa and squash.  If you like nutritional yeast it’s great sprinkled on top. Enjoy!

Quinoa ‘Oatmeal’

Another quinoa recipe? Yup, we’re pretty much in love with the stuff.
I’ve had yoga teacher training for the past couple of weekends; the days are long but awesome. Since it’s a long day, I’ve been turning to quinoa ‘oatmeal’ to hold me over until our ‘lunch’ break which is usually around 2:30 or 3pm.  We’re always striving to make healthy food fast and this is one of those ridiculously simple recipes; it’s also easy to bring with you on-the-go. Packed with protein and fiber, this is the type of breakfast that keeps you full without slowing you down. I typically keep a batch of cooked quinoa in the fridge, in which case this takes about 1 minute to throw together. Sometimes I’ll heat it other times I’ll have it at room temperature.

Ingredients:

3/4 cup of cooked quinoa
raw walnuts, raisins, cinnamon, maple syrup (to taste)

You can add in any toppings that you would with oatmeal: berries, banana, apple, honey, etc.
Place all ingredients in a bowl and stir.

A green smoothie followed by this is a killer way to start your morning. 🙂

with love and quinoa,

Jackie