Thai/Indonesian Cooking Class: Indonesian Stew, Indonesian Tempeh and Vegetables (and Cashew Chip Meltaway cookies)

Tonight was the last night of the 6-session 3-hour ethnic vegetarian cooking class that I teach. My students made food of Thai and Indonesian origin/influence. Their Indonesian Stew was very good and included a homemade curry paste, vegetables, and pasta (thin rice noodles, which we didn't have, could have been another option). Their Indonesian Tempeh and Vegetables was quite good with sauteed tempeh in (reduced fat, organic) coconut milk, and several people said that the tomato (with Ume plum vinegar) and/or cucumber salads were among the best dishes that we had made in class. We also had Thai Jasmine rice. For dessert, they made ground cashew - wheat germ - whole wheat - brown rice syrup - based round cookies with vegan chocolate chip cookies. The food was good and many of the students rated tonight as the best food of the class.