Friday, November 16, 2012
Meat-Free Friday–Dianna’s Down and Dirty Swimming Rama!
1 cup peanut butter or prepared Thai peanut sauce
1 cup coconut milk
1 cup vegetable broth
chili sauce to taste
red pepper flakes to taste
1 can chickpeas, drained
2 cups or one bag Quorn Chick’n tenders
1 tblsp olive oil
3 cups pre-washed baby spinach
3 cups cooked rice
1) Saute Chick’n tenders in olive oil until slightly browned. Remove from pan.
2) Combine peanut butter/peanut sauce, vegetable broth, chili sauce and red pepper flakes in pan. Simmer until thick and well-blended.
3) Add chickpeas, chick’n tenders, and spinach to the peanut mixture. Warm for 10-15 minutes, stirring occasionally until spinach is cooked. Enjoy over rice!