Tempeh Stirfry with Peanut Sauce, Brown Rice, Cupcakes with Chocolate-Cashew-Macadamia Icing

Dinner 10/13 by Brian



• Tempeh Stirfry with Peanut Sauce

• Brown Rice

• Cupcakes with Chocolate-Cashew-Macadamia Icing

Too stuffed with deliciousness to write much. Stirfry had onions, broccoli, red peppers. Pan-fried Sandhill tempeh mixed in. The sauce was Chinese Peanut Dressing from Nina Simond's "Asian Noodles". Served with brown rice, dinner was simple and satisfying.

The cupcakes were "vanilla" which usually means "with sorghum flavor". They had an icing made from cashew-macadamia nut butter, cocoa, maple syrup, vanilla and salt. He made enough for each person to have two -- one for tonight, one for tomorrow. They were so good, some of us couldn't help but eat both of them tonight!