This is tonight's dinner - tempeh and portobello red curry. Really, you can substitute anything you want as far as protein and vegetables - the curry is the point. And a delicious point it is.
In the picture above you can see that my tempeh is crumbled up - don't ask me why. Matt likes it that way, and that's how he left it in the fridge. I prefer to leave it in slices but it tastes the same either way.
Dessert is a total experiment, one which served its function nicely. Super easy and no-bake, too. Enjoy!
Red Curry with Tempeh and Portobello
2T vegetable oil
1-2T red curry paste
2 cans coconut milk (I use lite)
1 block tempeh
2 portobello mushrooms
1/2c frozen peas
1/4c brown sugar
1T soy sauce
Separate cream from coconut milk, set each aside. Add oil to hot skillet. When heated, add curry paste, and fry for a few seconds until fragrant. Add some of the cream, mix and let boil. Continue adding cream in small amounts and stirring until combined and boiling. When all cream has been added, add tempeh, mushrooms, and peas to skillet. Stir to coat. Stir in half of remaining coconut milk (thin part). Store the rest for later use. Add sugar and soy sauce, stir and heat through. Serve with basmati rice.
Emergency No-Bake Peanut Butter Chocolate Bars
1c peanut butter
1c graham cracker crumbs
1/2c sugar
1/4c melted butter (I use Earth Balance)
1c chocolate chips
Combine peanut butter, graham cracker crumbs, sugar, and butter. Spread into a pie plate. Melt chocolate chips in microwave; spread over top. Refrigerate 1hr or until firm.
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