Eat Your Veggies - with a Delicious Satay!

I'm not a vegetarian, but a Flexetarian. This means eighty percent of the foods I enjoy are from plant based sources, and twenty percent from animal sources. Most of the time, even a higher percent of my meals are from plants. I love em! Plus, I am trying to eat my 7 – 9 veggies a day for breast cancer prevention. So, I am usually happy just crunching away with my salads, beans and cruciferous favorities, no matter how I serve them! Raw, steamed, broiled  or roasted. Every once in a while I just need to shake it up though, and last week was no exception.

As I cruised through my recipes on my computer, I remember the veggies satays. Bingo! Just what I needed on a cold, damp wintry evening. Lots of bright flavors from spices, and the crunch of fresh veggies enrobed in a peanutty sauce.

See if you don't agree that this dish is a super change of pace to wake up your taste buds! And heck, you can even add a little chicken if you are also craving some meat.

 

Satay with Peanut Sauce

3 Kaffir Lime Leaves* or 3 TB Lime Zest

½ Cup Packed Cilantro

6 Cloves Garlic

1 (16 Oz) Can Coconut Milk

3 TB Canola Oil

3 TB Garam Masala

3 TB Honey

¼ Cup Tamari

½ Tsp each Sea Salt and Pepper

1 Tsp Turmeric

4 Chicken Breasts OR

6 Asparagus Spears cut in 2” lengths

1 Medium Red or Yellow Onion in 1” pieces

6 Baby Corn, Cut in Half

2 Red, Yellow or Orange Bell Peppers in 1” pieces

10 Small Baby Bella Mushrooms, halved if necessary

Easy Peanut Sauce**

Step One Place the first 11 ingredients in a blender and puree to make a marinade.

Step Two Place the veggies in the marinade and set aside for about 30 minutes while you make the peanut sauce. Remove the veggies from the marinade and thread them on skewers. Grill or broil until browned on the edges.

**Easy Peanut Sauce

2 TB Canola Oil

2 TB Red Curry Paste

1 Cup Light Coconut Milk

2 TB Honey

1 TB Tamari or Braggs Amino Acids

1 Tsp Lemon Juice

Finely Chopped Roasted Peanuts

Heat the oil over medium heat in a sauce pan, add the curry paste and cook and stir until fragrant. Stir in the coconut milk, honey, tamari lemon juice and peanut sauce. Serve in small bowls as a dipping sauce for the satays.

*Look for Kaffir Lime Leaves in an International Market – if you can find them – save the rest of your package in the freezer and just use them as you need!

 

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