For the sauce: blend together 1/2 cup peanut butter, 1/4 cup warm water, 1 garlic clove, 2 TBL reduced-sodium tamari or soy sauce, 1 TBL rice vinegar, 1/4 tsp cayenne, 1.5 TBL fresh ginger.
Saute or lightly steam 1 large head of broccoli (save the stems), 1 red pepper chopped, 1 cup sliced mushrooms, 1 diced shallot, 1 cup edamame.
In the food processor: pulse together the broccoli stems and 2-3 carrots until you get a rice-like texture.
In a large bowl: mix together vegetables, sauce and 2 cups of the broccoli-carrot mixture.
Serve over pickled cabbage and top with extra broccoli-carrots.