Hellobee Boards

@mediagirl: I hadn't either until last year when my friend told me about it

@keiki_mama: I have only one recipe I've used with it, and the coconut and curry were strong enough that the tempeh became just a filler/health food.

@JoJoGirl:

here is the coconut curry tempeh recipe
2 Tbsp coconut oil, divided
½ cup chopped onions
2 medium garlic cloves
3 heaping cups cauliflower
2 cups diced zucchini
1 Tbsp curry powder
½ tsp ground cinnamon
½ can of green chilies
1 16-ounce can coconut milk
1 10-ounce package of tempeh, cut into ½” pieces
½ cup raw cashews (opt.)
Splash of tamari/soy sauce
Cooked chicken, opt.

Heat a large skillet over medium high heat. Add 1 Tbsp coconut oil, onions, garlic, and saute until onions are translucent. Add
cauliflower and zucchini; continue cooking a few more minutes. Add curry, cinnamon, chilies, and coconut milk, stirring to combine.
Cover and simmer 10 minutes, until you have finished browning the tempeh (next step).

In a smaller skillet, heat 1 Tbsp coconut oil and add tempeh pieces. Saute and stir frequently over medium heat until tempeh pieces
are golden. Remove from heat and splash with tamari/soy sauce. Mix with the curried vegetables, remove from heat, and sprinkle
with cashews if using. Serve over sautéed cabbage or brown rice. (See last week’s recipe packet for recipes/instructions on those.)