RECIPE WEDNESDAY: ASIAN SALAD WITH PEANUT SAUCE

As promised last Saturday, here’s the recipe for the salad I put together for my church picnic. This makes a bunch, so be prepared to share it, pare it down, or eat it all yourself. (I personally opt for the latter!)

ASIAN SALAD WITH PEANUT SAUCE

(Vegan, Oil-Free, Added Salt-free, Nutritarian)

Ingredients:

2 good size broccoli crowns, pulled into florets (I cut off  most of the stems for use in a broccoli slaw later)

2 red peppers, coarsely chopped

1 lb carrots, sliced

1/4 cup chopped green onion

1 16 oz bag frozen green garbanzo beans (or 2 cups canned or home-cooked regular garbanzos)

1 full recipe of Chef AJ’s peanut sauce (see link below)

Directions:

Steam broccoli florets for 1.5 minutes. Drain and allow to cool a bit.  Steam green garbanzos for 4 minutes. Drain and allow to cool. (Steaming is not necessary for canned or home-cooked garbanzos.)

Make the peanut sauce. Recipe, from Chef AJ’s book, Unprocessed, here: https://sites.google.com/site/hgkprintablerecipes/spicy-peanut-noodles-with-broccoli (The rice noodles in Chef AJ’s  recipe work well with all of the other veggies above, too!)

Combine all of the veggies with the peanut sauce in a large bowl. (I usually have too much sauce so I save it and use later over steamed veggies.) Put into your desired container and refrigerate for at least a couple of hours. I let mine sit overnight so the flavors mingle really well.

I don’t know how many servings this makes, but it’s at least 10 regular serving sizes. If you’re using as a main dish, it’s at least 4-6 servings.

ENJOY!

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SUPERMARKET FIND!

I tried to post to my blog from my phone yesterday….didn’t work. Maybe it was just that I needed to update the software (which I did last night), but the post never happened. As a result, I’ve modified it a tad and posted for real this time. 

I love garbanzo beans (aka chickpeas). Look what I found yesterday! They’re FROZEN! All I have to do is steam them for 4 minutes.

Today, I used one bag (I bought two) in a salad I’m making for a church picnic tomorrow. The garbanzos almost didn’t make it into the salad….way to easy to keep popping them into my mouth and the taste was way too yummy. To pull the salad together, I used the peanut sauce developed by Chef AJ (check out her book, “Unprocessed”); hopefully this will prove to my friends that vegan cooking can be exceptionally tasty.  And yes, come Wednesday, you’ll be seeing the recipe for the salad with a link to Chef AJ’s out-of-this-world sauce.