Dinner - February 13, 2010

This is Potatoes and Chard with Green Curry Sauce from Bishop's Year in a Vegetarian Kitchen served over brown jasmine rice. That thick tasty sauce is based on coconut milk. I thought serving potatoes over rice was a bit excessive in the starchy category but we really enjoyed it. This is a great way to get your greens, rainbow chard was used here. I used a mixture of Yukon Gold and Klamath Pearl potatoes. You leave the peel on and they turn out great. There is something slightly strange about this dish but we both think we are going to be craving it. I will serve to some guests but I don't know which ones. I look forward to trying this again.

Dinner - January 4, 2010

My purple cauliflower turned blue and helped me create this red, white, and blue meal. I say it is pretty damn American for not containing any beef.

This is Braised Tempeh with Curried Coconut Sauce from the Healthy Hedonist. I used hard cider for the apple juice and some of the water. I had to fake the spices and skip the dried coconut garnish. I also substituted half the amount of full fat coconut milk for the light type. I guess this is really not all that close to the recipe.

I enjoyed it but was not that impressed. I did keep going back for more so it worked well in a comfort food kind of way. I do think the tempeh ended up a little too salty.

I will not be making this for anyone else but when the ingredients end up in my refrigerator, I would try it again.