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.
Satay Sauce:
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 vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.