Thai Curry Chick'n Salad

Thai Curry Chick'n* Salad

1 package Gardein chick'n, cubed

1/2 cup green onions, chopped

3 cloves garlic, minced

1/4 cup Tamari sauce, or Teriyaki sauce

2 TBP rice wine vinegar

1/2 TBP yellow curry paste

1/2 TSP grated fresh ginger

2 TBP vegetable oil

1/2 cup dry roasted peanuts

Salad:

8 cups salad greans

1 cup raw sugar snap peas, cut into bite-sized pieces

1 small red bell pepper, chopped

Roasted pepper rice wine vinegar

In a gallon-sized baggie, combine green onions, garlic, Tamari, vinegar, curry, and ginger. Add chick'n, making sure to cover it with sauce. Marinate overnight.

Heat vegetable oil in wok or skillet over high heat. Add marinated chick'n and sauce, stir frying only long enough to cook chicken completely. Add peanuts, continuing to stir for 1 minute. Remove from heat.

Layer salad ingredients, drizzling with roasted pepper flavor rice wine vinegar. Top with chick'n. 

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Pumpkin Curry Soup

PUMPKIN CURRY SOUP

2 tablespoons olive oil

1 cup onion, chopped

2 cloves garlic, crushed

1 tablespoon yellow curry paste

1/2 teaspoon pink Himalaya salt

1/2 teaspoon pepper

1/2 teaspoon fresh ginger, grated

3 cups vegetable broth

2 cups pumpkin, baked and mashed

1 1/2 cups plain soy milk

In a medium dutch oven, saute onion and garlic over medium high heat. Stir in curry paste, salt, pepper and ginger, cooking for 5 minutes. Add pumpkin and soy milk, stirring to combine thoroughly. Simmer over medium heat for 20 minutes. Garnish with plain greek yogurt and cilantro if desired.

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