250ml natural crunchy peanut butter ((smooth is also fine))
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)
1l seasonal vegetables of your choice cut into bite-sized pieces
1/2 bunch cilantro (roughly chopped)
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.
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.
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.
Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
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.
Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Portion grain out in each bowl and add veggie mixture on top of each.
* 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!
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)
grated cheese (top with (or use a soy/vegan alternative or none at all))
lettuce, spinach (top with)
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.
In a mixing bowl, mash the chickpeas with a fork*.
Add the remaining ingredients and stir until thoroughly mixed.
Spread on fresh buns or toast.
Top with cheese, lettuce, spinach or whatever suits your fancy.