Monday, April 16, 2012

Vegetarian Coconut Tempeh 'Chicken'

I took the easy way out today and used a Clubhouse Thai Coconut Chicken (vegetarian) mix to make dinner tonight. I added in a few tablespoons of peanut butter, teaspoon ish of brown sugar and a vegetable bouillon cube to two cans of coconut milk. I let it simmer while I stir fried the veggies in a bit of peanut oil (broccoli, cauliflower, red peppers, mushrooms and carrots) In a separate frying pan I heated through a package of Turtle Islands Tempeh Coconut Chicken. I served it all with brown rice, green onion and crushed peanuts. The whole dinner maybe took me a half hour to make; less time than if I had placed a take out order (I had cut the vegetables up earlier in the day) Super quick, super easy, they've all been fed AND everyone liked it. Mission Accomplished.

- Posted from Jennifer's iPhone

About Me

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Life-long Vegetarian and proud to be Canadian. Really, I'm a little bit of everything, all rolled into one. I'm a bitch, I'm a lover, I'm a child, I'm a mother, I'm a sinner, I'm a saint (I do not feel ashamed) I'm your hell, I'm your dream (I'm nothing in between) You know, I wouldn't want it any other way..... (I'd like to think that song was written about me! lol)