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!

DIY C∅C∅ Honey Deep Conditioner

I am a curly girl and moisture is always a issue for us curly girls. Here is a homemade Deep conditioner that will combat frizz, fortify, moisturize and add shine to your hair.

Coco-Honey Deep Conditioner: 

I ripe avocado

1/2 cup of Coconut Milk

2 tbsp coconut oil

1 tbsp Honey

2 tbsp of Mayonnaise

Cut the avocado (remove the Pit) and just use the green flesh. Mash it all in a bowl then add the Mayo Honey and coconut oil. Slowly add the milk while stirring. Be careful not to over still and make the mixture too runny. Add to you hair and leave on, while wearing a plastic cap for 15-30 minutes. This will get runny, so if you decide to do errands while this is in your hair, wrap some paper towel around the perimeter of your hair line to avoid leakage.

Rise hair until water runs clear. After apply a leave in conditioner of you choice and style as usual.  You hair will feel soft and fortified. this conditioner can be applied weekly or bi-weekly, depending on your Hair needs. 

Happy Conditioning