No peanut satay 

I drummed this recipe up while I was wondering what to do for yet ANOTHER dinner salad. In our house, most of the time but definitely during prep season our last meal of the day is a salad. We harness the most beneficial nutrients of all of the raw vegetable ingredients simply by not cooking them at all.

Flavours are crisp, clean and robust every time.

For this particular salad I was craving something a little Thai but didn’t want to use peanut butter as I have that as a staple at least a couple of times per day. I also wanted to avoid peanut butter so that this recipe could be accessed by folks who may have moderate to severe nut allergies.

The flavours at the end of the day are not 100% Thai Peanut sauce (obviously) but are a great second runner up in my books.

The bowl itself contained snap peas, spiralized zucchini noodles, red peppers and mushrooms. Macro-nutrient wise dinner was still on point for prep.

Ingredients: 

1 tablespoon Mugi miso

3 tablespoons Sun Butter

1/4 – 1/2 teaspoon  hot pepper oil (this stuff is HOT so choose your own adventure)

3 tbsp hot water – add as needed to create smooth consistency

2 cloves raw garlic

1/4 tablespoon coconut manna / coconut butter

Method: 

Place all ingredients in wide mouth mason jar & blend with hand blender.

If you do not own a hand blender then simply ensure that you utilize a garlic press or dice the hell out of your garlic to ensure it’s all mixed up nicely.

I topped a great hot salad which included some new lightly seasoned Tofurky for a vegan protein option.

Nutritional Info: 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 317
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 332 mg 14 %
Potassium 635 mg 18 %
Total Carbohydrate 54 g 18 %
Dietary Fiber 5 g 20 %
Sugars 3 g
Protein 13 g 25 %
Vitamin A 1 %
Vitamin C 80 %
Calcium 28 %
Iron 18 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

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Thai Asparagus salad

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This salad can be made in a variety of ways however, egg is traditionally asian. If you have an egg like substance OR some flavourful tempeh, those work amazingly well as well.

I think this is a great lunchtime or brunch recipe. I had this for dinner after a big gym session and felt like a needed a little something more. If you feel like you are missing something with this dish – I say add some lightly steamed Farkay noodles or some other small noodle to warm up your greens just a smidgeon.

Ingredients: 

1 romaine heart

1 handful peashoots

2 cups kale

1/2 long English cucumber, sliced

1 bunch asparagus ends removed

1/4 cup fresh chopped mint

1/2 cup fresh chopped basil (thai basil if you can find)

1/3 cup fresh chopped cilantro

4 eggs OR vegan thai tempeh

4 tsp oil for cooking

Fresh thai peppers diced to top (optional)

My favourite homemade FAUX FISH SAUCE

Method:

Create fish sauce and allow to sit for at least 1/2 the day.

On stovetop in saucepan bring 1/2 an inch of water to a boil. Add asparagus, cook with lid on for 3-5 minutes or until tender. Remove from heat and chill in fridge.

Prep your salad veggies in a bowl and set aside/refrigerate.

Eggs: Beat/whisk individually in small bowl. In small pan heat 1 tsp of oil for each egg or as needed. Add whisked egg to hot oil and cook until a little egg crepe is created. Remove from heat. Repeat for 3 remaining eggs.

Roll egg crepes into a tubes and slice thinly – set aside.

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Toss cucumbers and asparagus in a heavy helping of fish sauce and allow to marinate/coat for 5 minutes.

Top salad with marinated veggies, egg and diced peppers if desired.

Beauty greens.

Beauty greens.

Serves 4

Not your Mee’s Bahn Mi

A beautiful thing

A beautiful thing

So excited I can’t even write an intro.

 Ingredients:

1 block firm ORGANIC tofu – pressed

(my press cheat is to place the block between two plates, wrapped in paper towel with a heavy bowl on top for about 20 minutes)

2 tbsp black sesame seeds

3/4 cup oats

1 cup diced fresh cilantro

1 diced/sliced tomato

3 large cloves garlic

1/4 cup sliced cucumber

4 Ciabatta buns – gluten free option is brown rice wraps which work really well, you’re welcome celiac friends.

2 tbsp tamari

1/2 tbsp Liquid smoke

1.5 tbsp vegan/vegetarian Worcestershire

1 large yellow onion

1/2 & a bit cups bread crumbs

2 seeded jalapenos

1/2 tbsp Ginger

1/2 tbsp Paprika

1 tbsp Cumin

1/2 tbsp Corriander

1/4 tbsp Cayenne

Salt & Pepper to taste

2 tbsp sesame oil

 

Method:

Get your tofu pressing if you haven’t already, this needs doing first. Next get on creating the Pickled Carrot/Daikon and Aioli before you start on the rest of the recipe.

Did you get pickling and aioli’d? If not, get back to those recipes, if yes, good. Let’s start.

Place all ingredients other than tomato, cilantro, cucumber and jalapeno’s in food processor. Blend until the mixture can be shaped into patties. Shape yourself some lovely little patties and hold on to your hats because your mouth is going to be revved up with food passion like you’ve never seen before.

 

A greater tofu patty was never created.

A greater tofu patty was never created.

 

Preheat a cast iron pan for 10 minutes to medium heat setting. Add 1 tbsp sesame oil and coat pan evenly. Fry up sliced onion and garlic for about 5 minutes or until translucent. Place patties in pan and cook for 5-7 minutes on each side, careful not to allow for too much burning to occur on the outer edges. Add remainder of sesame oil if your pan dries up.

 

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NOW you’re going to spread your bread or wraps with that lovely aioli you made then stack on your patties, toppings and FINALLY your pickled carrot delight. You’re going to top this off with some salt and pepper and enjoy, thoroughly. I opted to cut mine in half because it was a little breakable.

This recipe serves 4 or 8 snack-sized 1/2 sammies. It’s a big one so don’t bother with any sides.

 

Pickled carrot and daikon

 

Pickled radish & carrot

Pickled radish & carrot

This recipe is a good one for keeping some of this yummy deliciousness around all year. The end product should store well for a year or so in a closed mason jar in your fridge. You can use this for soups, salads and dressings to zip it up a notch.

I have used this in my Bahn Mi recipe as well as hot and sour soup and asian salads.

Ingredients:

5 carrots

1 large daikon

1.5 cups white vinegar

2 tbsp agave nectar

1 cup warm water

Method:

Julienne or grate carrot and daikon into bowl. Mix in all wet ingredients and let stand at least one hour before use.

Sriracha aioli

 

Easy aioli

Easy aioli

 

Need a quick pick me up for a sandwich, cracker or some type of finger food? Look no further. This little ditty is a great go-to back pocket kitchen friend. You won’t forget the recipe because it’s just too darn easy. I use this in my Bahn Mi sandwich and it’s just the cats patoot. Icing on a beauty Thai cake. Try the recipe out if you want to have your socks knocked off.

Ingredients:

1/2 cup veganaise

1.5 tbsp sriracha sauce

2 tbsp fresh squeezed lime juice

2 cloves garlic diced or pressed

Method:

Mix it all together and let it sit for an hour or so. Reduce the sriracha if you’re not a fan of too much spice.