This was one of those kitchen experiments that came out really well. (Can't say the same for the vanilla protein ice cream I attempted again, but one of these days I'll get it right.) Anyway, this pineapple ginger tempeh bowl is really customizable - use regular tofu or sub chick peas instead of tempeh, try carrots and spinach instead of green beans and peas - as long as you keep the pineapple ginger base I think you'll be good to go. The quinoa was great too, though you could certainly substitute amaranth or wild rice. I loved the sweetness of the pineapple balanced out by the spicy kick of the ginger. Such a good, light meal. Here's what to do:

Ingredients for Pineapple Ginger Tempeh Bowl

1 c coconut milk

1 package of organic tempeh

1 sweet onion

1 small organic zucchini

1.5 inch piece of ginger root, chopped

1 small pineapple, cubed

2 cloves garlic, minced

1T tamari sauce

1T coconut oil

1c quinoa, rinsed

2c green beans

1 package frozen peas

Directions for Pineapple Ginger Tempeh Bowl

In a hot pan, put the coconut oil, onion and garlic. When the onions are clear, add the pineapple, ginger, green beans, tamari, zucchini and tempeh, and cook for about 10-15 minutes, stirring.

In a separate pot, put coconut milk and quinoa. Bring to a boil, then simmer with the cover on for about 15 minutes, or until there is a little coconut milk left in the pot. Stir in the frozen peas, and replace the cover. Cook for about 5-10 min, or until all the coconut milk has absorbed.

You can either add the tempeh mix to the quinoa, or serve separately. Eat and enjoy.

PS- Easy bean and kale soup, Mexican quinoa bowl with lime, and vegetarian lettuce wraps.