Brown rice, cabbage and apple, and tempeh ‘sausage’! The cabbage and apple dish I based of memories of something my brother made a few years ago. I sauted onion and purple cabbage, then added red wine vinegar (and a bit of apple cider vinegar too), salt and pepper and the apple slices. For the tempeh, I cooked them up in the cast iron with a big hit of soy sauce and a generous sprinkling of Penzey’s 4S salt mix (which is also amazing on popcorn, with nutritional yeast, natch!).