I just can't seem to get enough of my tempeh fish cakes. They're crisp on the outside, and creamy on the inside. And loaded with oh-so-much flavor. I made a few batches for my clients this week, and of course, you can also get them to order at Georgie's.
One of the other menu items this week was Curried Chick Peas with Vegetable Mallum and Basmati Rice. This was something new that I tried after reading an article about a woman who cooked her first vegan meal for some guests who were visiting over the holidays. She considers herself an adventurous cook and was surprised to find that many of her native dishes from Guyana were in fact vegan, so it was a pleasant surprise to find that putting together an entirely vegan menu was not only fun, but delicious. (that's what I always think!)
So this Vegetable Mallum couldn't be simpler. Simply cut some green beans and carrots on the diagonal, heat with a little olive oil in a hot pan and sautee until the colors turn bright (2-3 minutes). Then add a little shredded coconut, a pinch of turmeric, and some sea salt. That's it. Couldn't be simpler. And yet the flavor of toasty, slightly sweet/slightly spicy coconut contrasts so nicely with the juicy crunch of the fresh cooked veggies. So satisfying. If you're ever looking for a quick and tasty side dish, this is perfect.