Thai Red Curry Tempeh

• 1 block (250 g) organic tempeh
• 3 tbsp Thai red curry paste
• 3 tbsp freshly squeezed lime juice
• 1/2 tbsp tamari or coconut aminos
• 1 tbsp extra virgin olive oil
• 2 medium cloves of garlic, minced

Quinoa

• 1 cup quinoa, rinsed and drained
• 1 3/4 cups water
• 1/4 tsp fine sea salt

Cashew Butter Sauce

• 1/3 cup cashew butter (any nut or seed butter works)
• 1/4 cup freshly squeezed lime juice
• 2 tbsp minced fresh ginger
• 1 1/2 tbsp toasted sesame oil
• 1 1/2 tbsp tamari
• 1 tbsp pure maple syrup
• 2 medium garlic cloves, minced
• 3 tbsp water, plus more as needed to thin

Kale and Mango Slaw

• 1 large or 2 small bunches kale, tough stems removed and chopped into bite-size pieces
• 1 medium red bell pepper, sliced
• 1 ripe mango, peeled and diced
• 1/2 a medium red onion, thinly sliced
• 1/4 cup raw or toasted cashews (your choice)
• 2 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp freshly squeezed lime juice
• 2 medium garlic cloves, minced
• 1 tsp Dijon mustard
• 1/4 tsp each fine sea salt and freshly ground black pepper

• Fresh cilantro, for garnish