Veggie Coconut Curry

The Chef: Jennifer 

The Menu: Eggplant, carrots, zucchini, and strips of Coconut Curry Tempeh strips in a coconut curry sauce over brown rice.

The Goods: I am a recipe kind of gal. Unlike some of my coworkers at VN who can whip up an entire raw lunch or soup from scratch without even glancing at an ingredients list, I am the opposite kind of cook. I like my cookbooks, VegNews recipes, and vegan blogs (I heart you veganstoner.com) to make my meals. So when whipping up dinner last night, I found this quick and simple recipe on the back of Turtle Island Foods' marinated Coconut Curry Tempeh Strips for a coconut curry stir-fry. After chopping the veggies and grilling the tempeh, I added a can of low-fat coconut milk and some curry powder and bam! there was a satisfying dinner. If you're like me and love recipes, sign up for our weekly Recipe Club, full of delicious vegan recipes, like today's hunger-inducing Avocado Pesto Pasta. You can already guess what I'll be making for dinner tonight.

Cheese Week: Cheese-free Curry

The Chef: Aurelia

The Menu: A delicious meal that was as heavy on color as it was light on cheese. Ms. Aurelia busted out a multicolor masterpiece of red quinoa topped with a super-yummy yellow curry featuring Turtle Island's brand-new Coconut Curry Tempeh. Yeah, you read that right. Also currying favor with the ravenous VN staff were the sweet potatoes, russet potatoes, and collard greens that Aurelia heartily sauced up. Oh, yeah, that was just the main course. We also enjoyed oven-roasted purple cauliflower, carrots, and golden beets, and a fresh, lovely salad of mizuna, cucumber, avocado, and Sunergia Soyfoods' Mediterranean Herb Soy Feta.

The Goods: After two days of non-stop, non-dairy goodness, we were decidedly in the mood for a more whole-foods-type lunch, which Ms. Aurelia graciously provided. While we tend to eat pretty stinking well around the VNHQ, this meal passed muster with flying colors.