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
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.