Tuesday, 7 May 2013

Peanut Satay Dragon Bowl (vegan & GF)

Rocket & Roses HQ Play List:

Soundgarden ~ A Thousand Days Before
Soul Asylum ~ Candy From A Stranger
Chely Wright ~ Jezebel
The Commitments ~ Treat Her Right
Audioslave ~ Nothing Left To Say But Goodbye
Madonna ~ Bye Bye Baby
Joan Jett ~ Push And Shove
The Sweet ~ Rock n Roll Disgrace
Kid Rock ~ Flying High
Tina Dico ~ Boys and Girls
Evanescence ~ What You Want
Janet Jackson ~ Rhythm Nation
INXS ~ Devil Inside
Narina Pallot ~ Halfway Home

You know those recipes that turn out completely different, visually, than what you thought they would?? Yeah? You do...good because this is one of them. I pictured bright colours...but instead I got beige with hints of colour. lol. However this had no reflection on the taste because this meal was delicious.

I found the recipe online posted by anonymous (Yes that well known person! Grr!) but it did say it was adapted from The Coup Cookbook...I'm not familiar with this cookbook. Yes there are cookbooks I'm not aware of...and that says a lot for this cook book junkie. lol. And ML adapted the recipe again to suit what we had to hand.

Peanut Satay Dragon Bowl
Peanut Satay Dragon Bowl Serves 4

1 cup Quinoa
2 cups vegetable stock

1/2 cup natural peanut butter
1 cup vegetable stock
3 tbsp tamari
2 cloves garlic, minced
2 tbsp lemon juice
1 cup coconut milk
1 tbsp sweet chilli sauce

210g (1 pkt) tofu, cubed
1 tsp liquid smoke
1/2 cup mushrooms, finely chopped
2 med carrots, sliced
3 cups broccoli, chopped
2 cups bean sprouts

Bring 2 cups of veggie stock to a boil, add quinoa, cover, turn heat to low and let simmer for 10-15 minutes. Remove from the heat and let stand for 5 minutes. Remove lid and fluff with a fork. Set to one side.

In a pot over a medium heat, mix peanut butter and veggie broth together. Continue mixing until you reach a smooth consistency, careful not to burn. Add the tamari, garlic, lemon juice, coconut milk, chilli sauce and continue to simmer over a low heat for 15 to 20 minutes, stirring continuously. Remove from heat and adjust spice if necessary.

In a large skillet, sauté tofu until edges start to turn brown and crispy. Add carrots, mushrooms and broccoli, sauté until tender but still crispy, you may need to add a little tamari or broth to prevent vegetables from sticking to the pan. Add bean sprouts and peanut satay sauce, heat until sauce begins to bubble.

Portion quinoa out in each bowl and add veggie mixture on top.


Thanks for stopping by and I hope your week is going well...