"I enjoyed learning about this [mindfulness] meditation technique. I also liked how it was integrated and how it complemented with the yoga and other activities we did this week. I have found it helpful to control my emotions. To be aware of when my emotions are stressed, and by labeling it able to control or stop the release."
Tempeh and Vegetables in Coconut Milk
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipe Categories | Snacks |
Description
Tempeh and Vegetables in Coconut Milk
Ingredients
| 2 | T | sesame oil |
| 1/2 | lb | tempeh (cut in to pieces) |
| 1/2 | t | cumin |
| 1/2 | t | chili powder |
| 1/2 | t | coriander |
| 2 | c | Coconut Milk |
| 1 | zucchini (sliced in 1/4" rounds) | |
| 1 | Small Yellow Squash (sliced in 1/4" rounds) | |
| 1 | red pepper (sliced in 1" strips) | |
| 1 1/2 | T | arrowroot (optional) |
| 1 | carrot (sliced diagonal in thin rounds) |
Instructions
Heat oil in a pot, saute tempeh until golden brown. Add spices and stir for 1min, then add the coconut milk. Lower heat and simmer. Prepare vegetables and add to tempeh, then cover. Vegetables will steam, stir occasionally. When vegetables are tender add arrowroot (optional), tamari or sea salt to taste.