Conventional satay sauce usually calls for canned coconut milk and peanut butter. In rawifying this dish I replaced these with freshly made young coconut cream and a mixture of raw almond butter and tahini.
The result was deliciously exotic and, need I say, extremely yummy. However not having had satay before, I had no sense of its flavors’ authenticity. A friend who was trained and has worked as a chef happened to drop by that afternoon. How perfectly timely! She tasted my concoction and gave me the big thumbs up. Hur-raw!
- Mushrooms, sliced
- Baby bok choi, sliced
- Red and yellow bell pepper, cubed
- Snow peas, sliced diagonally
- Green onions, sliced
- Mung bean sprouts, rinsed and drained
1. Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor). For example, I used 2 tablespoon oil, 2 tablespoon tamari and 1 1/2 teaspoon roasted sesame oil.
2. Let sit for at least one hour to allow the flavors to blend and for the veggies to get a ‘cooked’ texture.
3. Drain excess liquid before serving.
Yields about 3 cups
- 1 1/4 cups fresh coconut milk*
- 1/4 cup + 2 tablespoons raw almond butter
- 1/4 cup raw tahini
- 3 garlic cloves
- 3 tablespoons tamari or Nama Shoyu
- 2 tablespoons cold pressed olive oil or raw sesame oil
- 2 tablespoons lime juice
- 1 tablespoon raw honey or agave
- 3 teaspoons Satay spice mix (I used Penzeys‘ Saté Seasoning)
- 1 1/2 teaspoons cumin
- 3/4 teaspoon coriander
- 1/2 teaspoon chili powder (or more, if you like it spicy!)
- 1/2 teaspoon sea salt
*To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy.
Blend all ingredients until smooth in a high-power blender such as the Omni V 3HP blender.
1. I used a mixture of zucchini noodles done on my favorite spiral slicer and kelp noodles that I had soaked for a few hours.
2. Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up.
3. Just before serving, mix zucchini noodles with kelp noodles.
To serve, place some noodles on a plate, top with marinated veggies and extra Satay Sauce.