Hi everyone! Here I sit on this blizzardy day, thinking about all of the lovely things that I could be baking if I were lucky enough to have a snow day. One of the perils of living three blocks from work, however, is that there is never ever a snow day. My legs would have to be broken or something ... and then I'm sure someone could give me a ride!
But anyway, it's kinda fun to be here in the quiet office, and as I sit and gaze out at the blustery blizzardliness, I remember a recent meal that I made that is the perfect vegan comfort food on this cold winter's day.
Vegan? You ask. Vegan, I say! Sometimes it feels so good to load up on veggies and whole grains and things that don't leave you feeling so hibernatious after you've ingested them. The only complaint I have about this show-stopping vegan coconut curry tempeh with beets and kale is that it does dirty up a lot of dishes. And if you're aren't lucky enough to have a dishwasher, that can be a pain. Save them for the next day, that's my advice.
Enjoy this for dinner this evening. It's hearty, nutritious, and really really tasty.
Vegan Comfort Curry
6 medium beets
1 bunch lacinato kale
¾ c. quinoa
1 ½ c. vegetable broth
1 package Light Life tempeh
1 can coconut milk
2 T. curry powder
1 T. ground cumin
½ T. coriander
Pinch of cayenne pepper
2 T. olive oil
Salt and pepper to taste
¼ c. soy sauce
¼ c. apple cider vinegar
1 T. minced ginger
Heat oven to 375°. Peel beets and cut into quarters. Place in a baking dish, drizzle with 1 T. olive oil, cumin, salt and pepper to taste. Bake 30 minutes, or until easily pierced with a fork.
Meanwhile, combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Cover and reduce heat to simmer for 15-20 minutes, or until grain has absorbed all of the broth. Set aside when finished.
While quinoa cooks, cut tempeh into thirds, then each third in half, so you have six triangles. Combine soy sauce, vinegar, and ginger in a shallow dish and marinate tempeh 10-15 minutes.
Thoroughly wash kale. Remove ribs and slice crosswise into ribbons. Set aside.
After tempeh has marinated, combine coconut milk, coriander, cayenne, and curry powder in a large skillet. Stir over medium heat until spices are absorbed into coconut milk. Place tempeh into skillet and cook until heated through, approximately 10 minutes. Coat with the sauce while cooking.
While tempeh cooks, heat 1 T. olive oil over medium heat in a large pot. When oil has heated, add kale, cover, and steam for 10-15 minutes.
Plate: Make a pile of quinoa, top with tempeh and coconut curry sauce. Scatter kale and beets around the edges. Voila! Pretty and healthy!