Red Coconut Tempeh Curry (Gluten-Free, Oil-Free)

by Charlie Rioux on February 12, 2015

Red Coconut Tempeh Curry - Vegan GlutenFree OilFree

I love tempeh, but struggle to find ways to cook with it. Although I love it in restaurants, I rarely find it amazing when I make it myself.
Until I made this curry.

Red Coconut Tempeh Curry Vegan

I was craving tempeh and had a red curry on my to-do list, so I decided to go ahead and use tempeh in my curry.

I am glad I did, because I finally have a favorite recipe with tempeh. It is a little spicy, creamy and sweet. It was so good, I made it again the next week and doubled the recipe because I didn’t have enough the first time! It is even better the next day, so it makes perfect leftovers too!

Red Coconut Tempeh Curry

Red Coconut Tempeh Curry
Serves 3
vegan, gluten-free, oil-free
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 package (240 g) tempeh - thaw if frozen
  2. 1 tsp ground turmeric
  3. 1 tsp coconut sugar
  4. pinch of salt
  5. 1 yellow onion, chopped
  6. 1 orange, yellow or red bell pepper, seeded and sliced
  7. 2 potatoes, peeled and diced
  8. 1 can (400 ml) full-fat coconut milk
  9. 1/2 cup vegetable broth
  10. 2 tbsp red curry paste
  11. 1/4 tsp dried basil
  12. pinch red pepper flakes
  13. 3/4 cup frozen green peas
  14. 1 tbsp arrowroot starch
  15. cilantro for garnish (optional)
Instructions
  1. Cut the tempeh into bite-sized pieces or a bit bigger.
  2. In a medium saucepan, add 2 cups of water, turmeric, coconut sugar and pinch of salt. Bring to a boil. Add tempeh, cover, reduce heat to low and let simmer for 15 minutes. Meanwhile, prepare remaining ingredients.
  3. After 15 minutes, strain the tempeh. In a large pot, add a couple tbsp of water or vegetable broth and heat over medium heat. Add the chopped onion and cook until it starts to get translucent. Add the bell pepper and cook for 1 more minute. Add potatoes, tempeh and coconut milk.
  4. In a measuring cup, whisk the red curry paste in the vegetable broth. Add the mixture to the pot, then add red pepper flakes and basil.
  5. Bring to a boil, cover, reduce heat to low and let cook for 20 minutes, or until potatoes are soft.
  6. Add frozen green peas. Mix arrowroot starch with 1 tbsp of water and add to the pot. Bring back to a boil, reduce heat and simmer uncovered for 5 more minutes.
  7. Serve over your favorite grain (I used brown rice) garnished with cilantro.
Sweet Salty Spicy http://sweetsaltyspicy.net/
Red Coconut Tempeh Curry - Vegan GlutenFree

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Spreadable Herb Cashew-Hemp Cheese

by Charlie Rioux on January 26, 2015

Spreadable Herb Cashew-Hemp Cheese

Who says you can’t have cheese as a vegan?
You can definitely have delicious cheese!

Spreadable Herb Cashew-Hemp Cheese Vegan

I tried some of the regular processed vegan cheeses available in most grocery stores and I have to say I am not a fan of most. Although I do have phases (lazy phases) when I’ll buy some to make grilled-cheeses, the ingredients alone make it a no-go as a staple.

However, fancy vegan cheeses just made their appearance in my life and these are awesome. Most often made with nuts, you can now find vegan cheeses such as gruyère and brie (I’ve had a cumin gruyère that was a-m-a-z-i-n-g). The truth is they don’t taste like the real thing, but they are so creamy and delicious, I actually think eating cheese is sad because you miss out on the really good stuff.

The only downside is that they are quite expensive. So I decided to go ahead and try to make some, which is actually quite easy. This creamy spreadable cheese turned out so good I ate it all in 2 days (because I forced myself not to eat it all in one day).

Herb Cashew-Hemp Cheese Vegan

Spreadable Herb Cashew-Hemp Cheese
vegan, raw, gluten-free, oil-free, soy-free
Print
Prep Time
10 min
Total Time
24 hr
Prep Time
10 min
Total Time
24 hr
Ingredients
  1. 1 3/4 cups raw cashews, soaked for 2-4 hours
  2. 1/4 cup hemp seeds
  3. 3/4 cup water
  4. 1/2 tsp miso paste
  5. 1 tbsp lemon juice (about 1/2 lemon)
  6. 1/2 tsp fine sea salt
  7. 1 tbsp chopped chives
  8. 1 tbsp finely chopped parsley
Instructions
  1. Add the cashews, hemp seeds, water and miso to a blender (ideally a high speed blender) and process until very smooth.
  2. Transfer to a bowl and cover with a piece of cheese cloth.
  3. Let ferment for 10 hours (I do overnight).
  4. Remove the cheese cloth and mix in the lemon juice, salt, chives and parsley.
  5. Transfer to desired container and refrigerate for 12 hours, covered.
Adapted from Going Raw
Adapted from Going Raw
Sweet Salty Spicy http://sweetsaltyspicy.net/
Herb Cashew-Hemp Cheese

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Vegan Raisin Cinnamon Rolls

January 15, 2015
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It had been almost 3 years since I made cinnamon rolls for the last time. I love making them, but always feel like it takes so much time. Although it is not that much work, waiting for the liquids to be at the right temperature, waiting for the dough to rise twice and waiting for […]

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Raisin Oatmeal Banana Bread (Vegan and Oil-Free)

January 5, 2015
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After a moment of inattention at the grocery store, I got home with an enormous bag of quick oats instead of my regular oats. I usually buy regular or extra-thick oats because I use them a lot for my homemade granola and like to have texture in my oatmeal. Instead of returning it (which I never […]

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