Are you a fan of Thai food? Peanut Sauce? This post continues my search for easy, make-ahead Vegan food. I started with an online recipe and expanded it to include more texture and flavors. It was beautiful to make. Hope you enjoy the pictures and are inspired!
Vegan Peanut Sauce with Rice Noodles
2 TB coconut oil (or other vegetable oil)
1/2 red and yellow pepper
5 large mushrooms
3 celery stalks
1 cup natural peanut butter, chunky or smooth
4 TB brown sugar
1 TB soy sauce
1 cup coconut milk
1/2 to 1 cup hot water
Hot sauce to taste
Rice noodles, soaked in hot water until soft
In medium pan, on medium heat, melt coconut oil. Saute shallots.
While shallots are cooking, dice peppers.
Add to onion
While peppers are softening in oil, chop celery
Add both to onions and peppers
Measure peanut butter
Pour in soy sauce and brown sugar
Slice mushrooms. When you are satisfied your vegetables are soft, in go the mushrooms.
Partially cover with lid
Cook briefly, until mushrooms are the way you like them…soft? Still some chew?
Squeeze lime to juice into peanut butter mixture
Stir together and “dump” into vegetables. The peanut butter will melt as it heats. Continue to stir until the vegetables are well coated.
Now for the creamy finishing touch…fold in coconut milk
Whisk gently until velvety, adding hot water as needed.
Pour over softened noodles and serve. If you want more “heat”, add hot sauce.
For a non-vegan option, add chopped, grilled chicken
Although there are many ingredients, the prepping does not take long and you do it as you are cooking. From first chop to mouth in less than 45 minutes. You can’t get take-out in that time, can you?
This post is part of Fresh Bites Friday @ http://www.realfoodwholehealth.com/2012/03/fresh-bites-friday-march-9-2012/