Spicy Peanut Sauce for Grilled Tofu
You will want to eat this crazy good vegan peanut sauce straight. But spoon it over grilled tofu and you’ll have a meal your love-to-hate-tofu carnivores will devour. Simply grill 1/3″ thick slabs of patted-dry firm tofu on a well-oiled grill over low heat for about 10 minutes per side
Place all ingredients except peanuts and sugar in a small sauce pan over medium heat and stir constantly while simmering until fragrant – about 15 minutes. Add peanuts and sugar and cook on low for another 5 minutes or so, until sauce coats the back of a wooden spoon. Add small amounts of hot water, if needed, to thin to desired consistency.
- 1 cup unsweetened coconut milk
- 2 T. of panang or red curry paste
- 2 medium shallots, finely minced
- 1-2 cloves of garlic, minced
- 1 t. powdered ginger
- 2 T. soy sauce
- 1 tablespoon fresh lime juice
- 4 T. brown sugar
- ½ teaspoon red chili flakes
- 1 T. tamarind concentrate
- 1/3 c. crushed peanuts
Spring Peas, Please!
- 2 cups organic green peas, fresh or frozen
- 3 tablespoons organic extra-virgin olive oil
- 1 tablespoon fresh lemon juice and 1/2 teaspoon finely grated lemon zest from 1/2 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Crusty, textured whole grain bread (½-inch thick slices, halved) or baguette
- 1 scallion, green and white parts, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh herb for topping – basil, dill or parsley
DIRECTIONS
Boil peas until just tender. Drain.
Transfer peas to a food processor or large bowl for mashing. Add 2 tablespoons of the oil, the lemon juice, zest, salt and pepper. Pulse several times, until the mixture is chunky but spreadable.
Toast the bread, then spread 2 heaping tablespoons of the pea mixture onto each piece of toast. Top each with some scallion slices and feta cheese. Top with fresh herbs and Drizzle each toast with remaining olive oil.
Serves 4 as a Main Course or 8 as an appetizer
Smoky Tapas Almonds
INGREDIENTS
- 2 tsps. smoked salt
- 1⁄2teaspoon paprika (Spanish smoked sweet or hot)
- 1 lb organic almonds
- 1 -3 tablespoon organic almonds, unsalted
DIRECTIONS
Preheat oven to 400. Place almonds on cookie sheet and toast for about 8 minutes.
Grind salt and paprika in a mortar and pestle or a coffee grinder till fine.
Pour toasted almonds into a into a glass bowl and toss in 1 tablespoon oil to to coat almonds while STILL HOT.
Stir in salt mixture to coat. Allow oil to absorb into almonds before storing. Serve at room temperature.