Satay Veggies

Whole Food Love with Chef Cynthia Louise

This vegetarian dish is extremely satisfying. Thick, rich and creamy, this sauce makes a great accompaniment to veggies. It's a flavorful way of introducing raw food into your kids' diet!

Serves: 3

Ingredients

(use organic where possible)

• ½ head broccoli, cut into florets
• 1 zucchini, cut into bite-sized chunks
• 1 carrot, cut into bite-sized chunks
• 8 mushrooms, cut into quarters
• 1 onion, thinly sliced
• 2 lemongrass stalks, finely sliced
• 1 bunch of fresh coriander, roughly chopped
• 3 cups, mung bean shoots
• 3 spring onions

SATAY SAUCE

Ingredients

(use organic where possible)

• 1 cup, almond butter
• 3 tbsp sesame oil
• 1-2 tbsp maple syrup or honey
• 4 tbsp grated fresh ginger
• ¼ tsp cayenne pepper
• 4 tbsp soy sauce or tamari
• 1 ½ cups, water
• Salt and pepper

Directions

1. Steam all the veggies and the lemongrass (leaving out the fresh herbs, spring onions, and sprouts).
2. When just cooked, transfer into a bowl along with the herbs, onions, and sprouts.
3. Add all the satay ingredients to a blender and blend until completely smooth and creamy.
4. Serve with the veggies.