Tag Archives: recipe

Satay veg bowl

If you love peanut butter…or better yet, satay…you will love this deliciously, peanuty, spicy sauce.

Satay veg bowl

Serves 2-3
Allergy Peanuts
Dietary Vegan, Vegetarian
Meal type Main Dish
From book The Coup Cookbook

Ingredients

SAUCE

  • 250ml natural crunchy peanut butter ((smooth is also fine))
  • 250g water
  • 50ml soy sauce
  • 2-3 cloves garlic (minced)
  • 25ml fresh lemon juice
  • 200ml coconut milk
  • 25ml brown sugar
  • 15ml green curry paste (or to taste)

THE REST

  • 175ml tofu
  • 1l seasonal vegetables of your choice cut into bite-sized pieces
  • 500ml quinoa
  • 1/2 bunch cilantro (roughly chopped)

Note

I make this often.

1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)

2 – It is freakishly delicious.

3 – Who doesn’t like peanut butter for dinner?!

It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.

Directions

Step 1 In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter.
Step 2 Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle.
Step 3 Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
Step 4 In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan.
Step 5 Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Step 6 Portion grain out in each bowl and add veggie mixture on top of each.
Step 7 Garnish with cilantro.

Scrumptious chickpea salad sandwich

Scrumptious chickpea salad sandwich

Serves 4
Prep time 15 minutes
Allergy Egg, Milk, Soy
Dietary Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Cold
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!

Ingredients

  • 475ml cooked or canned chickpeas
  • 1 medium carrot (peeled and grated)
  • 1 1/2 rib celery (finely chopped)
  • 30ml red onion (finely chopped)
  • 15-30ml mayonnaise (or vegan mayo)
  • 15ml oregano (finely chopped (always use fresh if you have it!))
  • 5ml parsley (finely chopped)
  • 10ml green onions (finely chopped)
  • 5ml soy sauce or tamari
  • salt + pepper (to taste)

Optional

  • grated cheese (top with (or use a soy/vegan alternative or none at all))
  • lettuce, spinach (top with)

Note

No tuna or chickens were harmed in the preparation or consumption of this sandwich.

I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.

Directions

Step 1 In a mixing bowl, mash the chickpeas with a fork*.
Step 2 Add the remaining ingredients and stir until thoroughly mixed.
Step 3 Spread on fresh buns or toast.
Step 4
Top with cheese, lettuce, spinach or whatever suits your fancy.