This dish can be served as a meal, an appetizer, or as a side salad. It’s an easy way to get children to eat their vegetables as they love to dip and they love peanut butter! Go crazy choosing all kinds of vegetables for the platter. Choose fresh produce in season, such as snow peas, cauliflower, broccoli, carrots, and bell pepper. Bean sprouts, eggs, and tofu add protein to the dish (along with the peanut butter in the Satay Sauce) to help make it a complete and easy-to-prepare meal.
2 Tbsp (30 mL) fresh ginger, minced, or 3/4 tsp (3.5 mL) ground ginger
1/2 cup (125 mL) coconut milk
1/2 cup (125 mL) peanut butter
4 tsp (20 mL) tamari soy sauce
4 tsp (20 mL) fresh lemon juice
Salt and freshly ground pepper
Indonesian Garden Salad:
1 cup (250 mL) baby carrots
1 cup (250 mL) snow peas
1 cup (250 mL) chopped cauliflower, in bite-sized pieces
12 oz (340 grams) extra-firm tofu
2 Tbsp (30 mL) extra virgin olive oil
1 cup (250 mL) bean sprouts
1 cup (250 mL) thinly sliced red bell pepper
1 cup (250 mL) thinly sliced cucumber
2 hard-boiled eggs, sliced
To prepare Satay Sauce, drop fresh ginger into blender jar with blender motor running. Add coconut milk, peanut butter, soy sauce, and lemon juice. Puree until smooth, scraping down the sides of blender jar as required. Season with salt and freshly ground pepper. Cover and chill (the mixture will keep for one week when refrigerated).
To assemble salad, using a wok or steamer, saut?r steam the carrots, snow peas, and cauliflower for 3 to 5 minutes. They should be firm and brightly coloured–not too soft. Chop tofu into 1-in (2.5-cm) pieces. Heat oil in frying pan and brown tofu on all sides. Arrange all salad items on serving platter and garnish with bean sprouts and egg slices. Pour Satay Sauce over salad or serve it on the side as a dipping sauce. Serves 4 as a meal.
source: "Your Vegetable Garden May Be Your Best Nutrient Source", alive #374, August 2005
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.