Thai Curry (Chicken or Tempeh version)

Prep time: 20 mins Cook Time: Vegetarian Version 20-30 mins Chicken Version 30-45 mins
Meal for 4, Can be made indoors or outdoors. One thing I am known for is creating epic camp meals, I like to cook most over a fire, however this meal was created on a 1/2 grill and 1 burner coleman stove and rice was cooked over the campfire.

Ingredients:
2 cups Organic Brown Rice
 4 cups Water

Sauce:
Organic Coconut milk
2 cloves Minced Garlic
2 Medium potatoes diced
2 carrots diced
5 tbls curry powder
2 tsp cayenne pepper
2 tsp salt
1 tsp ground pepper
1 tsp sesame oil
1/4 tsp cardamom
pinch cinnamon
Splash fish oil
1/2 cup peanut butter

Protien:
Chicken for 4
or 1 pkg tempeh
Pre marinade however you like, tastes great in coconut sauce.

Directions:
1) Cut potatoes and carrots, start sauteing in small wok on medium heat. This is a good time to start chicken cooking and water for rice started.

2) Prep onions and garlic for stir fry. Add in to dish in about 10 mins. I sauteed some bell peppers too, however they were on the side and not in the dish.

3)  Start sauce, add all ingredients and taste . Start tempeh, add rice to water and reduce heat to low. 4) Add garlic and onion to stirfry. Once onions are clear, add coconut milk sauce over your stirfry.  

5) When all elements of meal are complete, it is ready to serve. Enjoy at home or at your picnic table! Thanks for stopping in, come back soon to see what we are up to next! And please subscribe or follow me  if you like this blog, thanks for your support!

Raw Yumm Sauce

This amazing flavored sauce is one either you love or you hate. This sauce is loaded with lots of seasonings and nutritional yeast which has a flavor a lot of people aren't used to, however if you are one who does like it you find you literally be addicted to it. Nutritional yeast is great on popcorn, salads, toast, dressings, and on raw veggies, I eat it on all of these. Not only is the flavor quite unique but its loaded with vitamin B so it very healthy for your brain and body. Vitamin B is  known to be helpful with metabolism and trigger chemicals in your brain that are linked to mood and energy.



Ingredients:

1 cup sprouted garbanzo beans*
1/2 cup almond meal or ground almonds
1/4 cup Tahini or ground sesame seeds
1/2 cup cold pressed olive oil
1/2 cup cilantro
1/2 cup lemon juice
2 cloves of garlic
1/2 tsp of each: cayenne, ground pepper, oregano
1 tsp sea salt

1/4 - 1/2 cup water (dep. on how liquidy you want it)
2 tsp curry powder
1/2 cup nutritional yeast



* (if you need to cook up or used canned beans, however will not be raw if you do this)

Directions:

1) Sprout garbanzo beans at home or use cooked garbanzo beans.

2) If you do not have almond meal and tahini then you will need to do this step first. In a blender or food processor grind each down separately with one of the liquids you will be using for this recipe.

3) Once both are broken down you can add rest of ingredients into blender and puree until very smooth

4) Enjoy this sauce on a bed of rice and beans with avocado, sour cream, and salsa for a filling and wonderful vegetarian dish. See recipe and pictures of finished Yumm Bowl here.

Stir Fry with Spicy Ginger, Pineapple, and Tomato Sauce

DIRECTIONS AND INGREDIENTS:

Prep time: 10 mins

Cook time: 30 mins
Serves 4

Helpful advice:

Prep work- cut veggies, marinade protein, boil water for rice

First- start sauce, start oil and seasons on wok, add rice to boiling water, start baking or bbq'ing protein

Next step- add dense veg to wok, add thickner to sauce, check and rotate protien

To Finish- Add less dense veggies with a "cover" over to "steam" for last part, Cover protien with sauce for last 5 mins of cooking, stir rice and sauce, taste!

Stir Fry Ingredients:

Broccoli, bok choy, carrot, bell pepper, onion, zuchinnis, pineapple ect...

Directions for Stir fry:

Coat large frying pan or wok with sesame oil at medium high temp.

Add minced garlic and ginger and other seasonings such as salt

Add in denser veggies like carrot, zuchinnis, onions and let saute til slightly soft then;
Add in rest of veggies (dense to less dense) until steaming hot and slightly fried, crisp but not overcooked.

 I like my veggies more crispy, they are healthier as well, and less nutrients are cooked out, when still "living"

Sauce Ingredients:

1/2 cup diced Pineapple
1 whole tomato
1/4 + tsp cayenne (to taste)
1/4 c. soy sauce
1/4 c. water
1/8 c. rice vinegar
1/4 tsp. thickening agent like arrowroot or cornstarch
ground ginger to taste

Directions for sauce:

Mix all ingredients into saucepan and cook on med/ low while preparing stir fry veggies, stir often, if too thick add more water, add more cayenne if you have a spice for life.
Optional Protien- Marinated Tempeh or Chicken:

Marinade: Tamari, rice vineager, pineapple juice, sesame oil and seeds, and cayenne pepper.

Bake or grill strips of marinated chicken or tempeh on shish-ka-bob sticks