Thai Tempeh Vegetable Curry
1 Tbs coconut oil
1 whole onion, diced
2 cloves of garlic
1 cup tatsoi, chopped
1 cup batchoy, chopped
1/2 head red cabbage
4 oz wild forest mushrooms
1/2 medium eggplant
3 baby white turnips
1 can coconut milk (13.5 fl oz)
1 Tbsp Thai red curry paste
1 package of tempeh (8 oz)
Saute onions in coconut oil until golden brown. Add cabbage and saute for 4 minutes on medium-high heat before adding baby white turnips. Add Thai red curry paste and let it cook for 15 minutes. Add zucchini and saute for 2 minutes before stirring in coconut milk. After 4 minutes, add mushrooms and greens. Bring to a boil, cover and cook for 10 minutes.
Heat coconut oil in a pan over medium-high heat. Add tempeh and brown for 4 minutes, each side, until golden brown.
Garnish the plate with cilantro and the tempeh with ground black pepper and Chinese five-spice. Bon Appetite!
Butternut Squash Soup
2 whole onions, sliced
6 cloves garlic, sliced
1 large butternut squash, seeded, but skin left on, sliced
2 cups almond milk
2 cups vegetable stock
1 Tbsp basil
Assorted sauteed wild mushrooms
Saute onion and garlic until lightly golden in a three quart kettle. Add diced squash and cook for 10 minutes on medium heat. Add the vegetable stock. Cook until the squash is very tender (about 20 minutes). Cool and blend. Add almond milk, sauteed mushrooms, and fresh basil.
Mahi Mahi Medallions with Wilted Salad
1 onion, peeled and sliced
3 cloves of garlic
1 bell pepper, diced
1/2 pear, seeded and diced, skin left on
3 Tbsp wild mushrooms, sliced
1 container any organic salad mix
2 Tbsp olive oil
1 Tbsp malt vinegar
1.5 lbs mahi mahi, sliced into 1/2 inch thick medallions
Salt & pepper to taste
1 small container rasberries
Saute garlic, bell pepper, mushrooms and malt vinegar together in coconut oil in a saute pan over medium-high heat (about 10 minutes) and then set aside.
Season both sides of the mahi mahi with salt, pepper and dried basil. Pan sear on medium-high heat in a tablespoon of coconut oil for about three minutes on each side. Place mahi mahi on a plate and set aside. Get the vegetable mixture hot again and add greens on medium-high heat. Once wilted (about 2 minutes), add salt and pepper. Add oil and vinegar to taste.
Serve mahi mahi on top of wilted greens. Garnish plate with raspberries.