Meat-Free Friday–Dianna’s Down and Dirty Swimming Rama!

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This week’s recipe comes to us from my good friend (we’ve known each other since 8th grade!!!) Dianna -- mother, mid-wife, and labor and delivery nurse extraordinaire!    When Dianna isn’t busy with her family or welcoming new babies into the world, she’s often sharing her recipe ideas on Facebook.  This week, we benefit from the culinary creativity of our fellow greenmomster, Dianna!
 
Ingredients:
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

Instructions:
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!