Sometimes you just have to have something exotic – I made this yesterday and enjoyed it at  lunch and dinner.  For some reason, with this heat, I want to indulge in Indonesian, Indian, Malaysian or Pacific Island meals.

1/4 cup roasted peanuts

1 Tbs. peanut powder

2 Tbs onion

1 clove garlic

1/2 tsp. turmeric

1/4 tsp. red pepper flakes

Juice of 1 lemon

2 tsps. fresh ginger root

2 Tbs. Tamari or Soy sauce

1 tsp. chili paste

4 oz. tempeh

1/4 head of cauliflower

Paprika and extra peanuts to garnish

Blend first 10 (ten) ingredients together with a little water if needed.  Steam the tempeh and cauliflower florets for 12-15 minutes.  Crumble the tempeh and break apart the florets.   Add to the sauce and heat and serve.  Dust with paprika and a few nuts.

This is fabulous if you make it ahead and let the flavors marinate.  Consider adding peas, coconut milk or cilantro.  Serve over brown rice for a heartier meal.  Tempeh is very high in protein.  Make sure everything is organic if possible.

Add more onion or chili paste if you want it spicier or sharper and if you cannot find peanut powder, use more peanuts.  I just used the powder because it gives the dish flavor with less fat and calories.  In fact, next time I just may use the peanut powder only and add whole peanuts for crunch.  Create your own, liberally.  This recipe is just a guideline and this dish is yummy vegan.