Wow. Say that title ten times fast lol.
I’m in love with this new Asian Peanut Sauce thing- it’s good on everything!
Since it was chilly for like 2.1 seconds, I figured I had an excuse to make this warm bowl of amazingness again. It actually stormed yesterday! Summer storms are amazing.
There’s seriously something about a desert storm. Wet sagebrush. The smell of rain and pavement. The weather being hot and cold all at once.
But back to the recipe- I had tempeh, veggies, brown rice, and a good peanut sauce and BAM. This happened.
Also, I went to get some lettuce from my garden and look what I found growing! A bone! Must have been all that rain #gottalovezazu
If you haven’t tried tempeh, it’s just like tofu except way better and way more protein/fiber. It’s super good in stir fries and recipes like this..
- 2 cups cooked brown rice
- 2 mushrooms
- 1 zucchini, diced
- 1 package tempeh
- 1/2 cup healthy peanut sauce (I got some at Whole Foods)
- In a pan over medium heat, saute the zuchinni and mushroom in a little bit of Soy Sauce or Braggs. Add the tempeh and half of the peanut sauce. Cook together for about 10 minues, until tempeh looks done and is hot all the way through. Put toppings over brown rice and drizzle over more sauce.
It seriously took ten minutes to make. Lately I’ve just been buying the cooked frozen brown rice because ummm…I forgot to add water to the rice cooker last time and it did not end well lol.
Easy as pie. Only about 10x easier.