Tempeh and Mango Lemongrass Curry w/ Quinoa and Kale Apple Salad

Have I ever told you that I love being a vegetarian. Since making the decision to be dedicated to this lifestyle I have been forced to be creative in the kitchen. Every sunday my mother has us over for Sunday Dinner, but this past sunday I arrived starving and to my surprise  she didn't cook. I had to think quick, so I ran to the market and Picked up some ingredients to make a Sunday Dinner for the Gang.

Tempeh Mango Curry:
5.3 oz Three Grain Tempeh
1 Medium Mango
1 Lemongrass Stalk
1 tbsp Tumeric
1 tbsp Curry Powder
1 tsp Cayenne Pepper
1 tsp Red Pepper Flakes
1/2 Cup Fresh Chopped Parsley
1 knob Fresh grated Ginger
1 tbsp Yellow Hot Pepper Sauce
1 tsp Olive Oil
2 tbsp White Vinegar

For Quinoa:

2 Cups Dry Quinao

1 tbsp Curry

For Salad:

4 Cups Chopped Kale

1/2 Green Appel

1/2 Haas Avocado

1 Shallot

3 tbsp White Vinegar

1tbsp Olive Oil

1/4 tsp salt

Directions:

Side: First rinse off your Quinoa and then put in a small boiling pot with water and Curry powder. Depending on the brand you use, it can be 1 quinoa 2 water or 1 quinoa 1.5 water. Set on stove top to cook on High until you get a Rolling boil and then cook the remainder of the time on medium-High. You will know it's ready when the tails show and the grain is tender.

Entree: Chop your parsley, ginger and Lemon grass and set aside. Mix all your spices together and set aside. Chop your Tempeh in 1/4 inch slices and put in medium bowl, then cut your Mango in cubes. Mix all the ingredients together and add a little (1-2 tbsp) water to help the ingredients bind.

In a medium sized saute pan warm up the tsp of Olive oil and wait for the pan to get hot. Add all your ingredients and cover on Medium heat for 10-15 minutes. The mixture should be browned and sticky from the mango. Taste and feel free to add a little more spice or salt depending on your liking.  After 25 Minutes your Curry will be ready to eat.

Salad: Chop the Kale in a Large bowl, slice your green apple, avocado, and shallots. Mix with olive oil, salt, and vinegar.

Serve to your family or guests, and Enjoy!