Wednesday already? Isn’t it funny how some weeks seem to just inch on by while others fly by? Which is it for you so far?
Since getting back to my normal vegan diet, I have been loving my kitchen time. One thing I have noticed though is that since learning so much about the paleo diet, and practicing it for those short two weeks, I have unconsciously started using more of their cooking methods in my own dishes.
I guess you can say that my veganversary dinner was paleo-inspired. Nuts, coconut, coconut milk and spices… I couldn’t get these images out of my head. Which meant that in order to get some peace up there I had to take these thoughts to the kitchen.
Here’s what happened:
My Pecan-Coconut Encrusted Vegan Chicken (Tempeh):
Dan’s Pecan-Coconut Encrusted Chicken:
It came out just as I had envisioned. I have to admit, when I saw how great the coating turned out on Dan’s chicken, I had a split second craving for his meal over mine. Luckily mine turned out equally as good (or at least I think)! It was definitely share worthy.
This is one of those meals that look restaurant quality, but is so simple, even a caveman could do it (too soon?).
Pecan Coconut Encrusted Chicken (and Tempeh)
Whether you take the chicken route or the tempeh route, the process is exactly the same. In fact, the only difference is the amount of time it takes to bake.
- Tempeh (for vegan) or boneless, skinless chicken breasts
- 1 can lite coconut milk
- 1 tsp olive oil
- 1/2 tsp soy sauce
- 1/2 cup pecan meal (chopped pecans)
- 1/2 cup unsweetened coconut flakes
- 1/2 tsp curry
- 1 tsp red pepper flakes (or less)
- 1/2 tsp garlic
- Salt and pepper
1. Mix together the coconut milk, oil and soy. Place chicken or tempeh in liquid and allow it to marinate for about 15 minutes. Preheat the oven to 375-degrees.
2. In another bowl stir together all the dry ingredients.
3. After 15 minutes, take the tempeh (or chicken) and toss it in the coating evenly on each side. Place on a nonstick baking sheet and bake. The chicken will take ~30 minutes (check to make sure it’s cooked through) while the tempeh takes just ~15 minutes.
I served it over a bed of mung bean fettuccine, that I tossed in a light coconut-curry sauce (lite coconut milk, 1/2 tsp red curry paste, onions, and pepper flakes blended together). And a big pile of steamed asparagus!
The meal was delicious and I have a feeling that when we start grilling again (very soon), this will be one of the first to be tossed on the barbi!
Do you prefer baked, grilled or fried?
Coconut… Delicious or overrated?