SASS - Thai Inspired Broccoli in Coconut Cilantro Sauce

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Warning - all of these sauce recipes have multiple paragraph notes! I took out

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* Exported from MasterCook *

 

Thai Inspired Broccoli in Coconut Cilantro Sauce

 

Recipe By :New Vegan Cookbook by Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : 2001/08/06

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds broccoli (3 large stalks)

1 large clove garlic

1 1-inch piece ginger (a chunk) -- trimmed and cut

into eighths (peeling is not necessary)

1 2-oz each shallot -- peeled and quartered

1 jalapeno (1-2) -- halved and seeded

4 ounces bunch fresh cilantro

include stems and roots -- rinse well

13 1/2 ounces canned coconut milk (not light)

1 1/2 teaspoons sugar

1/2 teaspoon salt

8 ounces seitan (wheat gluten) -- (8-12)

1 large red bell pepper; seeded -- cut 1/4-inch strips

1 large yellow bell pepper; seeded -- cut 1/4-inch strips

1 tablespoons japanese soy sauce (tamari or shoyu) -- (1-3)

a few basil leaves (optional) -- shredded for garnish

2 limes -- cut into wedges

 

1. Cut the broccoli florets from the stalks, and separate them into small

pieces. Trim the stalks, and use a paring knife or peeler to remove the fibrous

outer layers. Cut the stalks into 1/2-inch chunks. Set the florets and stalks

aside.

 

2. With the motor of the food processor running, pop the garlic and then the

ginger, shallot, and jalapeno(s) into the feed tube, and chop finely. Reserve

1/2 cup tightly packed cilantro leaves. Chop the remaining cilantro a few times,

add to the processor, and chop finely. Add the coconut milk, sugar, and salt,

and process to blend thoroughly.

 

3. Transfer the coconut milk mixture to a 4- or 5-quart pot, and bring to a

boil. Boil gently, uncovered, stirring occasionally, for 3 minutes.

 

4. Meanwhile, remove the seitan from its tub. Reserve any marinating liquid if

you like its taste, and add enough water to equal a total of 1 cup liquid. Stir

this liquid (or 1 cup plain water) into the coconut milk mixture. Chop the

seitan finely in the processor, and add it to the pot along with the reserved

broccoli.

 

5. Cover and cook at a moderate boil for 2 minutes. Add the bell peppers, cover,

and continue cooking, stirring once or twice, until the broccoli is tender but

still bright green, 3 to 4 minutes longer. Add more water during this time if

the mixture becomes dry.

 

6. Just before serving, coarsely chop the reserved cilantro leaves and stir them

in. Add enough soy sauce to create a good balance of flavors. Ladle into soup

bowls, and garnish with basil, if you wish. Accompany each portion with a few

lime wedges.

 

OTHER IDEAS: Toss with cooked rice noodles. Season with additional soy sauce and

garnish with chopped roasted peanuts and bean sprouts.

 

Substitute Smart Ground for the seitan. Smart Ground, crumbles made of soy

protein concentrate and wheat gluten, is available in health-food stores and

some supermarkets.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 410 Calories; 26g Fat (50.9% calories

from fat); 19g Protein; 36g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

599mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1/2

Fruit; 4 Fat; 0 Other Carbohydrates.

 

NOTES : 1) Jade-green broccoli vies with red and yellow bell peppers for center

stage in this exotic Asian stew. For relatively little effort, this recipe

rewards you with a sophisticated sauce reminiscent of Thai restaurant fare. 2)

The only ingredient you may not recognize here is seitan, a dense, high-protein

meat substitute made of wheat gluten. Seitan plays a big role in the Buddhist

vegetarian kitchen and is traditionally seasoned with soy sauce (and sometimes

ginger); its flavor contributes nicely to the sauce. 3) You'll find seitan in

the refrigerated section of health-food stores. Don't be discouraged when you

open the plastic tub and discover large, strange-looking chunks. Once chopped

finely, the seitan adds real substance and a delightfully chewy texture. 4) Lime

juice is needed to balance the sauce, but it quickly dulls the sprightly color,

so serve wedges of lime on the side and let everyone squeeze to taste. I like to

serve this dish in large, shallow soup bowl!

s ov

er Thai jasmine or basmati rice.

 

Nutr. Assoc. : 206 0 630 0 0 20103 3349 0 2453 0 0 0 2236 2236 1396 0 0

 

 

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