A gentle breeze in the peaceful Mendocino countryside, a mindful yoga retreat, lovely company and amazing food. This is the setting for this vegan feast.
The veggies with a fluffy and comforting peanut coconut dressing make a wonderful appetizer.
Veggies and Peanut Coconut Dressing vegan
Veggies Peanut Sauce
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for 4
Steamed Veggies
Pick the veggies of your choice:
- 1 head cauliflower, cut in florets
- 1 bunch asparagus
- 1 cup sugar snap peas
- 2 turnips, sliced
Raw Veggies
Pick the veggies of your choice:
- 4 carrots, cut in 2 inch long pieces
- 1 cucumber, cut in 2 inch long pieces
- 4 celery stalks, cut in 2 inch long pieces
- 1 fennel bulb, sliced
- 1 cup cherry tomatoes
Dressing
- 1 cup peanut butter
- 1 cup coconut cream
- 1 lime juice
- 2 tablespoons soy sauce
- 1 shallot, thinly chopped
- 1 onion, sliced
- 2 tablespoons canola oil
- Salt and pepper
Directions
Steam the veggies no more than 5 minutes and set aside. You can also keep them all raw.
Heat 2 tablespoons canola oil in a pan and sauté the onion until caramelized, about 5 minutes. Season with salt and pepper.
Mix all the ingredients of the dressing in a food processor until smooth. Transfer to a serving bowl and set aside.
Arrange all the veggies on a dish and serve with the dressing on the side. The dressing can also be used as a dip.
