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Currently showing posts tagged peanut

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!


    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper


    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.

    Enjoy!

  • Coconut Bean Sprout Curry

    This was one of those dishes that came together as I scanned my fridge for ingredients just asking to be used. This is my favorite way of cooking, intuitively and resourcefully, working with what you've got. This is an easy dish to prepare, takes about 20 minutes from start to finish, and leaves your tastebuds singing with a bit of tropical flavor. Try to keep staples like coconut milk, peanut butter, and limes on hand for dishes like this. Once you have the basic ingredient structure down you can really get creative and experiment with flavors. I served this over a bed of quinoa which had a bit of coconut oil and sea salt stirred into it, though brown rice would work well, as would eating it plain. Topped with some sliced avocado, it really is a tropical treat. Plant based eating should always be this tasty and easy. Give it a try!


    Coconut Bean Sprout Curry

    1/2 onion, thinly sliced

    2 cloves garlic, chopped

    1" piece of fresh turmeric, finely chopped (or 1/2 tsp powdered turmeric)

    2" piece of fresh lemongrass (optional)

    1 cup of mushrooms, sliced

    1/2 cup red or orange bell pepper, thinly sliced

    1" piece of ginger, peeled and chopped

    1 cup mung bean sprouts

    1 1/2 cups cauliflower, chopped into florets

    1/4 cup fresh cilantro, chopped

    1/4 cup fresh parsley, chopped

    1/2 cup vegetable broth (or water)

    1/2 can coconut milk

    2 Tbsp creamy peanut butter

    1 lime, juiced

    1 tsp salt

    1 tsp sugar

    pinch of cayenne pepper

    splash of coconut aminos (or tamari-wheat-free soy sauce)


    1. In a deep skillet, heat 1 Tbsp of high heat oil (like coconut, avocado or grapeseed) and saute sliced onion, ginger, garlic, bell pepper, and turmeric on medium heat until softened and fragrant, 3-4 minutes.

    2. Add sliced mushrooms and cauliflower and stir to coat. Add vegetable broth, coconut milk, peanut butter, salt, sugar, lemongrass sprig (if using) and coconut aminos/soy sauce. Stir and cover. Let cook on medium heat until bubbling and cauliflower is tender, 5 minutes or so.

    3. Remove cover and add mung bean sprouts, chopped cilantro, parsley, cayenne, and lime juice. Stir and cover for 1 minute more. Season to taste and enjoy!