last (day of summer) supper


1 8 oz pkg tempeh, cubed

1-2 cloves garlic, pressed

1-2 t tumeric

1-2 t curry

1/8 t sea salt

1 small (6 oz) can thai coconut milk

1 can cannelli (white) beans, drained then well rinsed

1-2 yellow summer squash, diced

1 yellow pepper, diced

1 orange or red pepper, diced

1/4 c or so organic raisins

cashews as garnish


Saute tempeh in 2-3 T olive oil until browned on all sides, adding garlic when tempeh is nearly done. Add spices, stir to cover tempeh, then add coconut milk and stir well. When coconut milk has warmed, turn heat to lower simmer, add diced squash and peppers and cover with lid to steam about 3 minutes.  Check to see if veggies are lightly cooked, soft but not mushy. Add a little water and steam another 2 minutes as necessary. Remove from heat, add rinsed beans and raisins.  Makes 4-6 servings, will store in airtight container in refrigerator for 5 days.  Garnish with cashews before serving. Beware: tumeric stains! Treat immediately with spray & wash.


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