I think it's fun how any recipe that involves peanuts gets to be treated as though it originated in Thailand. I got the idea for this Thai-style salad out of the Moosewood cookbook, a good standby, and it was pretty good. The trouble, per usual, is finding just the right low-calorie dressing. For this salad, I used this peanut sauce recipe and then added half a package of silken tofu and gave it a whizz in the VitaMix, and it was ok. Quite good, but could have used less vinegar and, if you're feelin' frisky, more sugar. If anyone has a fabulous peanut sauce/dressing recipe they stand by, they are encouraged to share it.
I did not photograph the salad as it was housed in a tupperware larger than a shoebox and it didn't look so much good as just huge. Come to think of it, I should have posted the picture to show you how serious I am about lettuce. To give you an idea, I was in the process of eating the salad, with no significant breaks, for two hours. It takes so much salad to make a person full, especially when that person went to Jazzercise earlier that day.
Thai Peanut Salad
peanut dressing*
shredded romaine
shredded carrot
chopped cucumber
sprouts of some kind
chopped red pepper
diced tofu, cooked (I froze mine and then microwaved it, per the instructions of the fellow who provided the dressing recipe, and it was spongetastic and really dry. I'm going to try microwaving without freezing next time).
* Missy was kind enough to contribute her peanut sauce recipe, which looks delicious. The ingredients are a little rich, so I am hoping it will still taste good when I make it with light coconut milk and leave out the oil! I know I gotta try it though, because she was so emphatic that she looooooooooves it! For other ideas about how to use this sauce, check out her comment.
just whir together 3/4 c. coconut milk, 1/2 c. peanut butter, 2 cloves garlic, 1 1/2 t. curry powder, 1 1/2 t. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce.
4 comments:
this is my favorite peanut sauce recipe; i loooooooooove it!
just whir together 3/4 c. coconut milk, 1/2 c. peanut butter, 2 cloves garlic, 1 1/2 t. curry powder, 1 1/2 t. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce.
i love to pour this sauce over marinated tofu and red bell peppers, then bake it in the oven at 450 for about 20 minutes. i serve it with brown rice and steamed broccoli and carrots (and extra sauce, of course).
i also have been known to use the sauce as a dip for raw vegetables. it's that good.
Pams. I am so intrigued by your blog. I'm generally very dubious of vegan recipes, but I can't stop checking back to see what the next big idea is. And, I'm happy to say I think I might try out the bean soup and the peanut sauce. Might.
Also, I was thinking of you when I made "My Most Favorite Salad" from thepioneerwoman.com I don't know what the status of noodles is for veganites, but if they're not kosher, there must be some vegan version, right? Anyway, it's great - no cream of mushroomish "fake food" involved.
oh, i always make it with light coconut milk. and i still looooove it :)
kristen, thanks for the recommendation. i will (modify and) try out her delicious-looking recipe and post all about it. no need to be wary of vegan recipes. the secret is that they're just made out of fruits and vegetables! i say i'm nearly vegan and people think i'm on the fringe, but really, i just eat a lot of strawberries :)
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