Thai Tempeh Satay with Peanut Sauce, Mashed Sweet Potatoes and Greens

Last evening Pedro and I prepared sweet potatoes and greens using recipes I learned during classes at Conscious Gourmet. I used ginger, lemon and cinnamon in the sweet potatoes, and the mixed greens have kale, chard, onion, garlic, and ume plum vinegar. We had opened a can of coconut milk earlier in the week, and so we decided to use the rest of the coconut milk in a Thai peanut sauce and to serve it with marinated and roasted shitakes, zucchini and tempeh as a variation on the recipe from the March 2007 issue of Vegetarian Times, Thai Tofu Satay with Peanut Sauce. I was concerned that the meal was lacking in grains, even though there is brown rice in the tempeh, but we were satisfied and didn't get hungry for snacks after eating. We had eaten a whole grain-heavy breakfast plus grains with lunch. Vegan.

Below is the meal we prepared during our first class at Conscious Gourmet. It is Curried Split Pea Soup, Brown Rice with Parsley Garlic Sauce, Coleslaw with Plum-Mustard Dressing, Sweet Potato Mash, and Sauteed Greens with Mushrooms. Lacto-vegetarian due to use of butter.