Conventional satay sauce usually calls for canned coconut milk and peanut butter. In rawifying this dish I replaced these with freshly made young coconut milk and a mixture of raw almond butter and tahini.
The result was deliciously creamy, exotic and, of course, yummy, but 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 thumbs up. Hoo-rah!
I served the dish on a mixture of zucchini and kelp noodles (which I loooooove!) Speaking of which, The Raw Life Store has kelp noodles on sale this month. Yippee! You can buy the individual 12 oz package for $3.47 or a 3 pack for $9.36. Guess where I'm going shopping next! ;-)
Baby bok choi, sliced
Red and yellow bell pepper, cubed
Snow peas, sliced diagonally
Green onions, sliced
Mung bean sprouts, rinsed and drained
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 tbs oil, 2 tbs tamari and 1 1/2 tsp roasted sesame oil.
Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.
Drain excess liquid before serving.
Carmella's Note: I added the bean sprouts just in the last 15 minutes or so as I wanted them to retain some crunchiness.
Yields about 3 cups
1 1/4 cup 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 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 high power blender.
I used a mixture of zucchini noodles done on my favorite spiral slicer and kelp noodles that I had soaked for a few hours.
Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up.
Just before serving, mix zucchini noodles with kelp noodles.
Carmella's Note: If you wish a warm dish, place the Marinated Veggies and noodles tossed in some Satay Sauce (in separate bowls) in the dehydrator for one hour at 110.
To serve, place some noodles on a plate, top with marinated veggies and extra Satay Sauce.