When you’re in the checkout line at your local health food store and the guy in front of you buys some tempeh and you’re like “HOLY BATMAN! I have tempeh at home!” (Or maybe, “I have tempeh at home!”) And when you’re pretty sure you have peanut butter… you make a:
And the outer lying tempeh islands. A peanut and coconut archipelago if you will!
First and most importantly,
THE VOLCANO SAUCE:
A can of coconut milk
4 spoons of crunchy peanut butter
SRIRACHA as much or as little as you like
A glug or two of soy sauce/tamari depending (always be tasting)
A good squeeze of agave/maple syrup/brown sugar
-put this in a sauce pan and simmer. It will reduce a bit and get nice and thick. Add a bit of water if it’s getting too thick (or is too strong).
Perfect brown basmati rice:
1 cup brown basmati rice and 500 ml water. Put on to boil with lid on (keep an eye on it- I know you will! You’ll e whipping up the sauce), turn down to low to simmer for 20 min. Take off heat and let set for at least 5 min.
heat vegetable oil and fry slices until brown on both sides (this helps get rid of the taste some people don’t like- and it’s crunchy fried goodness).
in remaining frying oil, add cashews and gently toss, keeping a close eye on them as they will burn easily. When they have a nice color, fish them out.
raw baby kale salad, dinosaur kale sautéed with garlic and (cheater frozen mixed) vegetables.
chop them fine and set them aside to top for that crunchy, spicy onion bite.
Archipelago assemble! Hooooooooo! (That’s more of a Thundercats call vs a Ric Flair battle cry)
Enjoy! Wooo! (Ok that’s Ric Flair).
NOTE! This sauce makes A LOT. Like for 6 people at least. And it goes great on everything, so go ahead and impress your friends. I’ve been using the left overs as a dipping sauce for pretzels- but stick some carrots with it as an appetizers and see your scene points sky rocket.