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Vegan Dinner

Coconut Calypso Thyme
Coconut Calypso Thyme

Coconut Calypso Thyme is mouth watering and as good as a dish I had in the Caribbean many years ago. Make sure you have ALL the ingredients before you start. If you live in a large metropolitan area, find the ethnic grocery area in your city and see how much you can save on your grocery and produce items!!!

I lived in downtown Honolulu for 7 years and Chinatown had the best shopping in town. Not only were the prices VERY INEXPENSIVE, but the produce was FRESH and usually locally grown. My favorite vegetable is okra and I could buy it year-round. Things like watercress, papayas, pineapples and apple bananas tasted better than anything I've had in the Mainland.

If you visit Honolulu, go to Chinatown and buy some of the produce and see what I mean... you have to taste it to know the difference!


Yields: 6 servings


Stahlbush Island Farms Frozen Cut SpinachIngredients


Greenery

  • 1 package frozen Stahlbush Island Farms Spinach



  • Basmati Rice Ingredients

  • 1 tablespoon extra virgin organic coconut oil
  • 2 cups basmati rice, brown
  • 1 teaspoons Hawaiian sea salt
  • 4 cups filtered water

Garnish for Basmati Rice

  • 1/3 cup fresh cilantro. fine chop, add just before serving
  • 1 can water chestnuts, small diced

  • Tempeh Ingredients

  • 1 package organic 3 Grain Organic Tempeh, fork-sized cubes


Calypso Sauce

  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely diced
  • 1 jalapeño pepper, finely diced
  • 1 teaspoon organic vanilla sugar or organic agave nectar
  • 3/4 teaspoon thyme
  • 2 teaspoons sweet or smoked paprika
  • (I prefer the vibrant red color of the sweet paprika)
  • 1/2 teaspoon allspice, freshly ground
  • 1/8 teaspoon cloves, freshly ground
  • 1 cup frozen organic orange juice concentrate
  • 1/2 cup fresh lime juice


    Stahlbush Island Farms Frozen Butternut Squash

    Thai Kitchen Organic Lite coconut Milk

Puddle Puree

  • 1 tablespoon Jarrows Extra Virgin Coconut Oil
  • 1 yellow onion, finely chopped
  • 1/2 teaspoon Hawaiian sea salt (or natural salt of choice)
  • 1 can (14 ounces) lite coconut milk, Trader Joe's
  • 1 package frozen Stahlbush Butternut Squash, pre-cut
  • 3/4 teaspoon thyme, dried
  • 1 teaspoon agave nectar
  • 1 tablespoon fresh thyme leaves, add just before serving

Optional Garnish at Plating

  • coconut, organic shredded
    thyme, fresh leaves


Tools

Preparation

Coconut Oil Coated Brown Basmati Rice
Brown Basmati Rice Sautéed in Coconut Oil and Toasted Before Steaming

The Brown Basmati Rice

Melt the coconut oil in a large skillet and melt over medium heat.

Add the rice and stir constantly until all the rice is fragrant and shinny from the oil.

Scrape the rice into a rice cooker and add the water and salt.

Close and cook as instructed by your rice cooker manual.


The Garnish for the Rice

Reserve the cilantro and sliced water chestnuts for adding just before serving.


Fork-Sized Cubed Organic Tempeh
Organic Tempeh Cut into Bite Sized Cubes

The Tempeh

Slice the organic tempeh into uniform fork size cubes and set aside.


The Plates

Put your six serving plates into the oven on low to heat for presentation.


The Calypso Sauce
The Calypso Sauce

The Calypso Sauce

Add the olive oil to a sauce pan and add the sea salt, black pepper, diced onion, diced jalapeño pepper.

Stir the onion mixture till translucent then add the sugar, thyme, paprika, allspice and ground cloves.

Add the orange juice concentrate and lemon juice.

Tempeh Cubes Added to Calypso Sauce

Add the cubed tempeh, cover with a lid, and simmer over low heat for 30 minutes.

Tempeh Cubes Simmering in Calypso Sauce


The Puddle Puree

While the Calypso Sauce is simmering with the tempeh, select another sauce pan and add the organic coconut oil with the diced onion and sea salt.

Butternut Squash and Sauteed Onions
Frozen Stahlbush Island Farms Butternut Squash Sautéed with Sliced Onions

Once the onions are translucent, add the butternut squash, thyme and agave.

Cococnut Milk with Sauteed Butternut Squash
Coconut Milk Added to the Cooked Butternut Squash

Add the coconut milk and the butternut squash to the sauce pan and heat till the squash is defrosted.

Blendtec Designer Series Blender Purees Butternut Squash Saute
Blendtec Designer Series Blender Filled With Butternut Squash and Coconut Milk

Pour the heated contents into a Vitamix or Blendtec Total Blender Designer Series and blend on high till the contents are smooth and thick.

Pour back into the sauce pan and set aside till plating.


Defrosted Frozen Spinach
Frozen Stahlbush Island Farms Spinach

The Spinach

Open the frozen spinach and pour the contents into a medium sized fry pan and simmer over low heat till totally defrosted and hot. Do this slowly to preserve the nutrients in the spinach.

Minced Fresh Thyme
Fresh Thyme Finely Minced

While the spinach is heating, turn the burners to low to heat both the Calypso Sauce and Puddle Puree… add the fresh thyme to the Puddle Puree.


Add the Cilantro and Water Chestnuts to the Cooked Brown Basmati Rice
Cooked Brown Basmati Rice Garnished with Fresh Cilantro and Water Chestnuts

The Rice Garnish

Add the cilantro and sliced water chestnuts to the cooked rice and gently toss throughout the rice evenly.


Presentation

For Plating: Puddle Puree with a Stacking Ring
Elegant Plating

For an elegant plating for six, create a circle of Puddle Puree in the middle of each plate.

Add a food styling ring to each plate and fill 3/4 full with the Basmati Rice and press down into the form.

Divide the spinach into six parts and layer each portion inside the ring evenly and slightly press down.

Add a large spoonful of the Calypso Sauce and tempeh cubes, pressing down again.

With a slight twist and shaking, pull up on the form to reveal a gorgeous tower of Coconut Calypso Thyme.
Coconut Calypso Thyme

Sprinkle fresh thyme leaves and shredded coconut over the plates and serve.



Everyday “In-a-Hurry” Plating

Select a shallow round pasta bowl, add a large ladle of Puddle Puree and tilt the bowl to coat the entire bottom with the puree.

Add 1/2 to 3/4 cup of basmati rice to each plate over the Puddle Puree.

Add the spinach and top with a large spoonful of the Calypso Sauce and tempeh.

Serve immediately.

 

Related Recipes

How to Cook Thai Sticky Rice in the Fissler Vitaquick Pressure Cooker

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

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