Indian Curry Chicken Lettuce Wraps

I wish every community had a local source for free-range, organic, antibiotic free chicken. My farmer, Kim Wells of East Mountain Farm, lives less than 3 miles from me, door to door, and he also raises pork and beef.

True, his prices are much higher than the supermarket meat counter, but it’s absolutely worth it in so many ways. When we go to his small farm, we see cows happily grazing in the pasture, chickens roaming freely plucking bugs and grass from the ground, and pigs foraging in the woods. I am willing to pay extra for the piece of mind that his animals are treated humanely, in sanitary conditions, and in a way that is sustainable. Not to mention the value in the sheer deliciousness. This chicken tastes like the chicken I remember as a child, rich and flavorful. It is substantial, and much meatier than that grocery store mega-farm crap. I know I am doing something good for my family’s health, my community and our earth. There is value in that, too.

But, considering the investment in this quality product, I am mindful to make use of every last bit. We get the chickens whole, and I save the backs for stock. If I de-bone the chicken, I save those for stock too. This salad is an example of making good use of leftovers. The whole bird made for an impressive chicken tandoori, but I think I like this fresh & zesty salad even more.

Ingredients:

• 2 cups Tandoori Chicken, cubed (I used this recipe, swapping out coconut milk and lemon juice for the yogurt)
• 1 mango, cubed
• 1 stalk celery, sliced
• 1 apple, cubed
• 1/4 cup blanched peeled almonds OR cashews
• 2 tbsp raisins, soaked in water until plump
• 1 tbsp chives, sliced

For Dressing

• 1/4 cup full fat coconut milk
• 1 lime, juiced
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• 1/4 tsp coriander seed, ground fine
• 1 tbsp madras curry powder
• 1/4 tsp hot chili powder (optional)
• 1 tsp salt
• 1 tbsp juice from soaked raisins

Combine the first 7 ingredients in a large bowl. Whisk dressing until well incorporated. Pour dressing into bowl and mix well. Allow to marinate for at least 15 minutes before serving.

Thai Peanut Tempeh with Carrots & Kale

We had an Indian guest cook at the recent monthly cooking club I host for busy moms. She filled me in on an Indian kitchen staple: pulverize several heads of garlic with a big hunk of ginger, place in small tub and store in the kitchen for weeks of use. Since just about everything I love to eat has this combo, I followed her advice and it came in quite handy in this ridiculously healthy yet scrumptiously satisfying recipe.

Ingredients:

Tempeh:

• 1 Block Organic Tempeh, cubed
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Liquid Aminos (or gluten free soy sauce)
• 1 tbsp honey
• 1 tsp ginger-garlic mixture

Marinate tempeh for 10 minutes, turn over and marinate for 10 minutes more. Place on cookie sheet and bake at 350 for 15 minutes or until golden, turning once.

Thai Peanut Sauce:

• 2 tbsp Organic Peanut Butter
• 3 tbsp Rice Wine Vinegar
• 1 tbsp honey
• 1 tsp Liquid Aminos
• 1 tsp ginger-garlic mixture
• 1/2 tsp spicy red chili powder
• 1 tbsp water

Puree in food processor until well incorporated, adding more water by the teaspoonful to the consistency of dressing.

Salad:

• 3 Carrots, peeled and sliced on bias
• 1 orange bell pepper, cut into large dice
• 1 bunch kale, stems removed, cut into large dice

Allow the tempeh to cool and toss with the vegetables. Drizzle with peanut sauce and toss to coat. Can be refrigerated for 1-2 days.

Heirloom Tomato, “Mozzarella” & Basil Summer Sandwich

I can’t wait for sweet & juicy heirloom tomatoes to make their appearance every summer. When at their prime, I could eat one like an apple with a dash of salt. But, I also love the traditional Italian sandwich with mozzarella cheese & basil. So, I created a vegan and gluten-free version; tofu coated in nutritional yeast and fried and Udi’s Gluten Free Bread. My craving for this was so strong that i couldn’t wait, and had it for breakfast.

This recipe is easy peasy. Simply slice a firm cube of tofu into four 1/4 inch thick slices and dry with a paper towel or cloth. Coat with a thin layer of nutritional yeast, sprinkle with sesame seeds and a dash of salt on both sides. Sauté in a medium heat non-stick pan coated with a tablespoon of olive oil.

Kung Pao Tempeh