Indonesian Tempeh with Peanuts and Green Beans over Rice Noodles

The word is that in Indonesia, tempeh is sold as a street food on sticks with dipping sauce. Unfortunately that trend hasn't made it's way to my city (oh but don't worry, you can get vegan maple bacon doughnuts and waffle ice cream sandwiches. Who figured?) Until that Asian specialty comes over to the U.S., this recipe works as a great substitute with the addition of rice noodles and green beans for a full meal.

Two Years Ago Today Stuffed Onions Inside Stuffed Peppers

Pan-fried tempeh simmered in coconut milk, peanut butter, ginger, chiles and garlic and served with fresh green beans, water chestnuts and slippery rice noodles.

Indonesian Tempeh with Peanuts & Green Beans over Rice Noodles
serves 3
4 tbl coconut oil (or extra virgin olive oil), divided
1-8oz package tempeh, small dice
3 garlic cloves, minced
2 serrano chiles, seeded, minced
1 shallot, thinly sliced
1-1" piece fresh ginger, minced
3 tbl soy sauce
1 1/2 cups water, divided
1-15oz can coconut milk
2 tbl natural peanut butter
1 tbl palm sugar (or organic light brown sugar)
1 tbl sambal chile sauce
2 handfuls fresh green beans, ends trimmed
1-6oz can sliced water chestnuts, drained and rinsed
10 oz rice noodles
3 tbl chopped toasted peanuts

Saute the tempeh in 2 tbl of oil until browned, 5-7 minutes. Add the remaining oil to the pan, along with the garlic, chiles, shallot and ginger. Saute until fragrant and toasted, 2 minutes. Add the soy sauce and 1/2 cup of water and bring to a boil. Cook the tempeh until the water has been absorbed, about 5 minutes.
Add the remaining 1 cup of water along with the coconut milk, peanut butter, palm sugar, sambal and stir to combine. Add the green beans and water chestnuts, bring to a boil and cover.
Cook over medium heat for 10 minutes. While this is cooking, cook the rice noodles.
Bring a medium pot of water to a boil. Once it is boiling, remove from the heat and add the noodles. Let the noodles soak for 8 minutes then drain.
Toss the noodles with the tempeh and garnish with peanuts.

Lobster Mushroom Crispy Spring Rolls with Yellow Curry Dipping Sauce

Lobster mushrooms are huge, red and don't look like something you should be able to eat. But going along with my theory that the worse the mushroom looks the better it is, these taste pretty awesome!
Any mushroom will do for these in regards to both the dry and the fresh.  Hen of the Woods and Morels would also be great alternatives.

Dried cremini and fresh lobster mushrooms, napa cabbage and ginger wrapped tightly into crispy spring roll wrappers served with coconut dipping sauce and crisp cucumber slices.

Lobster Mushroom Crispy Spring Rolls
makes 6 spring rolls
1 oz dried cremini mushrooms
2 tbl extra virgin olive oil
1" piece fresh ginger, minced
2 garlic cloves, minced
4 scallions, minced
2 cups minced lobster mushrooms
2 tsp tamari
salt and pepper
2 cups thinly shredded napa cabbage
3 tbl chopped cilantro
12 spring roll wrappers
1/4 cup cornstarch
canola oil for frying
1 cucumber, thinly sliced

Bring two cups of water to a boil. Remove from the heat and add the dried mushrooms. Soak for 10 minutes until soft, mince and set aside.
Saute the ginger, garlic and scallions in olive oil until fragrant and tender, 3-4 minutes. Add the lobster and cremini mushrooms and cook until crispy, 10 minutes. Add the tamari and a pinch of salt and pepper. Add the cabbage and cilantro and cook until wilted, 5 minutes.
Set the mixture aside and set up your wrappers. Set out 6 and then double up. Brush the edges with water. Place 3 tbl of mixture in the bottom half of each wrapper. Roll in the sides of the wrappers and then up like a burrito. Place seam side down on a plate.
Once all of the wrappers have been assembled, heat 1/2 inch of oil in a large saute pan. Pan fry, seam side down first until golden brown on all sides. Drain on a paper towel and sprinkle with a little salt.
Serve on a bed of cabbage with cucumber slices.

Yellow Curry Dipping Sauce1 tsp coconut oil
1/2" piece fresh ginger, minced
1 garlic clove, minced
1 tbl yellow curry paste
1-15oz can coconut milk
1 heaping tbl natural peanut butter
1 tbl organic light brown sugar
1 tsp sriracha
1 tsp lime juice
salt, to taste

Saute the ginger, garlic and curry paste in coconut oil until fragrant and toasted, 3 minutes. Add the remaining ingredients and simmer over medium-low for 15 minutes.

Cold Soba Noodles with Asparagus, Cabbage & Peanut Dressing

A big wedge of grilled Napa cabbage serves as a base for cold soba noodles, grilled asparagus, scallions, water chestnuts, salty peanuts and a creamy peanut dressing.

Cold Soba Noodle Salad with Grilled Cabbage
serves 4
2 napa cabbages, halved through the core
1 tbl sesame oil
2 tbl extra virgin olive oil, divided
1/4 cup lime juice
salt and pepper
1/2 bunch asparagus, 1/2" pieces
1 bunch scallions, 1/2" pieces
8 oz soba noodles
4 oz can water chestnuts, drained and rinsed, thinly sliced
3 tbl chopped, fresh cilantro
3 tbl chopped, fresh basil leaves
3 tbl spanish peanuts, roughly chopped

Preheat a grill top over medium-high heat.
Drizzle the cut side of the cabbage with a couple drops of sesame oil on each along with some olive oil, lime juice, salt and pepper. Grill, cut side down for 5-7 minutes until lightly softened with grill marks.
Toss the asparagus and scallions with a bit of olive oil and grill as well for 5-7 minutes.
Cook the noodles according to package instructions and run under cold water to cool down and chill.
Toss the noodles with the asparagus, water chestnuts, cilantro, basil, peanuts and peanut dressing. Serve over grilled cabbage wedges.

Peanut Dressing
1/2 cup creamy natural peanut butter
3 tbl water
2 tbl melted coconut or canola oil
2 tbl tamari
1 tbl rice vinegar
1 tbl maple syrup
1 tbl chopped, fresh ginger
1 tsp sesame oil

Combine all of the ingredients in a blender and blend until smooth