Thai-Inspired Broccoli in Coconut-Cilantro Sauce

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* Exported from MasterCook *

 

Thai-Inspired Broccoli in Coconut-Cilantro Sauce

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds broccoli (3 large stalks)

1 large clove garlic

1 chunk ginger -- (1 inch) trimmed

and cut into eighths (peeling is not

necessary)

1 medium shallot (about 2 ounces) -- peeled and quartered

1 jalapenos (depending upon desired heat) -- halved

and seeded

(1 to 2)

1 good-sized bunch cilantro (about 4 ounces -- include

stems and

roots, if available, but rinse thoroughly

to remove all sand)

one 13. 5-ounce can coconut milk (not

light)

1 1/2 teaspoons sugar

1/2 teaspoon salt

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

1 large red bell pepper -- seeded and cut into

1/4-inch strips

1 large yellow bell pepper -- seeded and cut into

1/4-inch strips

1 tablespoon Japanese soy sauce (tamari or shoyu) -- (1 to 3)

a few basil leaves -- shredded, for

garnish (optional)

2 limes -- cut into wedges

 

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.

 

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 112 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.

 

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.

 

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.

 

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.

 

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.

 

 

 

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