Name: Tempeh Satay and Asian Peanut Sauce
Ingredients: 1/2 c Grated coconut; 1/4 c Orange juice; 1 ts Honey; 1/4 c Tarmari; 1/8 ts Cayenne pepper; 4 Tempeh cutlets; 1/4 c Smooth peanut butter; 3 tb Tamari; 1 ts Mirin or sherry; 1/2 ts Rice vinegar; 1/8 ts Garlic powder; 1 tb Honey; 1 c Plain, nonfat yogurt; 1/8 ts Cayenne pepper

Without such a vision of God’s holiness, true worship is not possible. Worship is not giddy. It does not rush into God’s presence unprepared and insensitive to His majesty. It is not shallow, superficial, or flippant. Worship is life lived in the presence of an infinitely righteous and omnipresent God by one utterly aware of His holiness and consequently overwhelmed with his own unholiness… If you have never worshiped God with a broken and contrite spirit, you’ve never fully worshiped God, because that is the only appropriate response to entering the presence of Holy God.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Asian	Vegetables, Bar-b-q, Main dish, Appetizers	4	Servings

INGREDIENTS

1/2	c	Grated coconut
1/4	c	Orange juice
1	ts	Honey
1/4	c	Tarmari
1/8	ts	Cayenne pepper
4		Tempeh cutlets
1/4	c	Smooth peanut butter
3	tb	Tamari
1	ts	Mirin or sherry
1/2	ts	Rice vinegar
1/8	ts	Garlic powder
1	tb	Honey
1	c	Plain, nonfat yogurt
1/8	ts	Cayenne pepper

INSTRUCTIONS

ASIAN PEANUT SAUCE
To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari
and cayenne in a blender. Pour marinade into a shallow baking dish. Cut
tempeh inot 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a
small bowl, blend together peanut sauce ingredients with a wire whisk.
Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers
that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5
minutes on each side. Brush shish kebabs with marinade and sprinkle with
remaining coconut. Serve immediately with Asian Peanut Sauce.

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