Our last post from Vegan Mofo, phew!
1/4 cup peanut butter
1 TBL fresh ginger
1 garlic clove
2 TBL Braggs or soy sauce
2 TBL rice vinegar
1-2 TBL warm water
Toss the sauce with warm noodles, peas, green onions, grated carrots, and lots of broccoli!
Sorry, sorry. We missed a few MoFo posts. This looks fancy, but the curry is really easy and quick. Imagine Indian food meats spaghetti and meatballs, yeah! The recipe for tempeh butter “chicken” is here: https://beansfigsandkatz.wordpress.com/2010/10/18/tempeh-curry-vegan-butter-chicken/
The secret to this recipe is to use a combination of different curry powders. We used S and B, madras curry, and tandoor spices.