Assorted Veggies in Sweet & Spicy Thai Sauce
As a vegan foodie who often thinks outside of the box, I love to experiment with the use of nontraditional ingredients. In the case of this delicious Sweet & Spicy Thai sauce the use of seasonal PERSIMMONS makes this traditional dish healthier yet flavorful choice.
Although, I live in Canada and persimmons are tropical fruit, this is the time when there is plenty of them in our supermarkets and they are very reasonably priced. Nevertheless, I was little bit worried about using only persimmons alone, therefore I added quarter of cauliflower and sun dried tomatoes. For some reason I do not like canned tomato paste and I prefer oil free sun dried tomatoes instead. If you never try it before, I suggest you do; they are delicious in Italian food or Asian food.
However, if persimmons are not an option for you, you can use mango, or butternut squash. I have made Thai sauce with butternut squash before and it was delicious as well. Altough, you must adjust the recipe a little, starting with the cauliflower, which you will not need to add in the sauce, in this case.
For those of you who live in tropical climates, mango will work great for sure. I may try that myself when they are in season and the price will be more reasonable. Right now they are too expensive to be used for cooking. Oh, and I also used nectarines once, they worked well too. You can find the recipe on ONE GREEN PLANET.
Thank you so much for visiting and if you have any questions or suggestion, I would love to hear from you.
SWEET & SPICY THAI
- ¼ cauliflower
- 2 persimmons
- ½ cup sun dried tomatoes (oil free)
- 1 stalk lemon grass
- 1 tbsp seaweed (Wakame flakes or cut up Nori sheets)
- 4 cloves garlic diced
- 1 tbsp fresh ginger minced
- 1 fresh chili pepper (diced, you may add more if you like spicy)
- 2 limes only juice
- 1 cup low sodium Tamari
- To taste Maples syrup optional
- 1/4 cup coconut oil
- ½ cup coconut milk (you may add more if needed)
- 1/2 cup fresh coriander (only leaves)
- 1/2 cup fresh mint (diced leaves)
- 3/4 cauliflower (only rosettes)
- 2 carrots (possibly maroon)
- 1 Asian eggplant
- 1 red bell pepper
- 1½ cup frozen Edamame
- 1 tbsp garlic powder
- 1 tbsp low sodium Tamari
- To taste Himalayan pink salt
- 1/4 cup cup coconut oil (or oil of your choice)
- Wash and cut persimmons into cubes, dice the sun dried tomatoes and cut lemon grass
into 1 inch long pieces.
- Add all on heated oil with garlic, ginger, Tamari, lime juice and seaweed.
- Stir well, reduce the heat and cover with lid. Let it simmer for 1o minutes until
- In the meantime, cut ¼ cauliflower into small pieces and cook in ½ cup of water
until soft, about 10 minutes.
- When ready, remove the lemon grass and transfer the persimmon mixture with cooked
cauliflower including the water into a blender.
- Blend until smooth and continue blending while gradually adding coconut milk to
adjust the thickness as you desire.
- Transfer to a pan, add fresh coriander with mint, adjust the taste and stir thoroughly.
- Bring a cup of water in to boil in a small pot, add edamame, reduce and simmer for 5 minutes. You may add pinch of salt.
- Rinse under cold water, add into the ready Thai sauce and stir well.
- Wash and cut the eggplant into wedges, sauté on heated oil with Tamari and garlic
powder on each side until golden brown. Add into the Thai sauce and stir.
- Wash and slice thinly the red pepper, cut the cauliflower into small rosettes, wash, scrub and slice the carrots.
- Add cauliflower on heated oil with salt, reduce the heat and cover with lid for 10 minutes.
- Add the carrots, simmer for another 10 minutes and add the sliced pepper.
- Stir well, add pinch of salt and cover with lid for 5 more minutes.
- Keep checking and stir until soft, but not overcooked.
- When ready, transfer all to a Thai sauce and stir well.
- Serve with Mung bean vermicelli or rice.
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