Satay Veggies
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This vegetarian dish is extremely satisfying. Thick, rich and creamy, this sauce makes a great accompaniment to veggies. It's a flavorful way of introducing raw food into your kids' diet!
Serves: 3
Ingredients
(use organic where possible)
- ½ head broccoli, cut into florets
- 1 zucchini, cut into bite-sized chunks
- 1 carrot, cut into bite-sized chunks
- 8 mushrooms, cut into quarters
- 1 onion, thinly sliced
- 2 lemongrass stalks, finely sliced
- 1 bunch of fresh coriander, roughly chopped
- 3 cups, mung bean shoots
- 3 spring onions
SATAY SAUCE
Ingredients
(use organic where possible)
- 1 cup, almond butter
- 3 tbsp sesame oil
- 1-2 tbsp maple syrup or honey
- 4 tbsp grated fresh ginger
- ¼ tsp cayenne pepper
- 4 tbsp soy sauce or tamari
- 1 ½ cups, water
- Salt and pepper
Directions
- Steam all the veggies and the lemongrass (leaving out the fresh herbs, spring onions, and sprouts).
- When just cooked, transfer into a bowl along with the herbs, onions, and sprouts.
- Add all the satay ingredients to a blender and blend until completely smooth and creamy.
- Serve with the veggies.
Con la participación de:
Chef Cynthia Louise
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