Divine Cream of Coconut Tempeh

[Guest guest]

Divine Cream of Coconut Tempeh

 

1 tablespoon oil

1/2 onion, small dice

8 shiitake mushrooms, thinly sliced

1/2 bell pepper, coarsely chopped

salt and pepper to taste

1 cup butternut squash soup

1 cup (or the whole can) coconut milk (light or regular)

1 teaspoon red curry paste (more or less, to taste)

1 tablespoon sugar

4 medium red potatoes, peeled, small to medium dice

8 ounce package tempeh, cubed

1 can (or to taste) baby corn

1/2 crisp apple, medium dice

1 tablespoon soy sauce

basil, mint or chives for garnish

 

In a large sauté pan with cover, cook onion in oil until softened. Add mushrooms

and bell pepper. Season with salt and pepper. Cook until slightly softened.

Add soup and coconut milk and stir in curry paste and sugar. Add potatoes and

tempeh and bring to a boil. Cover and reduce to a simmer. Cook for 20 minutes,

or until potatoes are soft, stirring occasionally.

Add corn, apple and soy sauce. Cook for an additional 3 to 5 minutes. Garnish

with fresh basil. Season with additional salt and pepper, if necessary.  Yields

4 servings.

 

 

 

 

 

 

[Guest guest]

Hi Myrtle,

I was wondering if you buy the butternut squash premade and if so where?

Thanks,

Judy

-

Myrtle Killian

;

 

Wednesday, June 10, 2009 8:14 AM

Divine Cream of Coconut Tempeh

 

 

 

 

 

Divine Cream of Coconut Tempeh

 

1 tablespoon oil

1/2 onion, small dice

8 shiitake mushrooms, thinly sliced

1/2 bell pepper, coarsely chopped

salt and pepper to taste

1 cup butternut squash soup

1 cup (or the whole can) coconut milk (light or regular)

1 teaspoon red curry paste (more or less, to taste)

1 tablespoon sugar

4 medium red potatoes, peeled, small to medium dice

8 ounce package tempeh, cubed

1 can (or to taste) baby corn

1/2 crisp apple, medium dice

1 tablespoon soy sauce

basil, mint or chives for garnish

 

In a large sauté pan with cover, cook onion in oil until softened. Add

mushrooms and bell pepper. Season with salt and pepper. Cook until slightly

softened.

Add soup and coconut milk and stir in curry paste and sugar. Add potatoes and

tempeh and bring to a boil. Cover and reduce to a simmer. Cook for 20 minutes,

or until potatoes are soft, stirring occasionally.

Add corn, apple and soy sauce. Cook for an additional 3 to 5 minutes. Garnish

with fresh basil. Season with additional salt and pepper, if necessary. Yields

4 servings.

 

[Guest guest]

I was thinking that is what I would do. The campbells butternut squash

soup in the paper carton, doesn't appeal to me and I LOVE butternut squash.

Judy

-

<thelilacflower

" Vegetarian Group "

Wednesday, June 10, 2009 11:12 AM

Re: Divine Cream of Coconut Tempeh

 

 

Judy this isn't my recipe but the market sells this soup as well as Trader

Joe's. I usually steam butternut and puree it with the hand held blender

and then with veg broth.

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" wwjd " <jtwigg

 

Wed, 10 Jun 2009 11:02:36

 

Re: Divine Cream of Coconut Tempeh

 

 

Hi Myrtle,

I was wondering if you buy the butternut squash premade and if so where?

Thanks,

Judy

-

Myrtle Killian

;

 

Wednesday, June 10, 2009 8:14 AM

Divine Cream of Coconut Tempeh

 

 

 

 

 

Divine Cream of Coconut Tempeh

 

1 tablespoon oil

1/2 onion, small dice

8 shiitake mushrooms, thinly sliced

1/2 bell pepper, coarsely chopped

salt and pepper to taste

1 cup butternut squash soup

1 cup (or the whole can) coconut milk (light or regular)

1 teaspoon red curry paste (more or less, to taste)

1 tablespoon sugar

4 medium red potatoes, peeled, small to medium dice

8 ounce package tempeh, cubed

1 can (or to taste) baby corn

1/2 crisp apple, medium dice

1 tablespoon soy sauce

basil, mint or chives for garnish

 

In a large sauté pan with cover, cook onion in oil until softened. Add

mushrooms and bell pepper. Season with salt and pepper. Cook until slightly

softened.

Add soup and coconut milk and stir in curry paste and sugar. Add potatoes

and tempeh and bring to a boil. Cover and reduce to a simmer. Cook for 20

minutes, or until potatoes are soft, stirring occasionally.

Add corn, apple and soy sauce. Cook for an additional 3 to 5 minutes.

Garnish with fresh basil. Season with additional salt and pepper, if

necessary. Yields 4 servings.