Friday, June 15, 2007

Peanut Passion Sauce

Quick post today. This last week has been ultra hectic! But, I don't want to leave you without some vegan food goodness for too long...


This is a broccoli-tofu stir fry tossed with Peanut Lime Passion Sauce from E,D&BV. Actually, this time round it was an Almond Lime Passion Sauce! The original recipe calls for peanut butter (be sure to use organic natural pb - not that Skippy/Jiff stuff). But, I wanted to test the recipe with nut butters as an alternative for those with peanut allergies. Almond butter works beautifully, in fact, personally I prefer the almond version to the peanut - well, most days!
The sauce can be used straight as a dip, or can be tossed with soba or other noodles and veg (along with a touch water, lite coconut milk or non-dairy milk to thin the sauce) for a fast and delicious pasta meal, or as I've done here with just broccoli and tofu with the sauce (and non-dairy milk to thin). The sauce can be used for many dishes, and keeps well refrigerated. The lime really comes through in the seasonings as well, which tastes fresh and vibrant.

For this meal, I first sauteed cubes of extra-firm tofu to lightly brown. I removed the tofu from the pan, then added the broccoli and a splash of water, and covered the pan to steam the broccoli. Once cooked, I tossed in the sauce and the tofu, and voila, dinner! I served it on top of more Cran-Apple Quinoa, and of course a little salad on the side.

I'm not the biggest broccoli fan. When it's raw, I think of that line by Newman in Seinfeld... "VILE WEED"! I just don't like it raw (ditto for raw cauliflower). But, when cooked just right - not overcooked, just tender, I really like it. And tossed with a sauce so all those little florets pick up the sauce and hold it for every bite - oh yeah, I'm sucked in, and all of a sudden I love the vile weed! See? All those little broccoli florets coated with sauce? SO good! I've said it before - I'm a saucy girl (or was that my mom?). Well, both of us actually, but for obvious different reasons!

Also, for those of you interested in the developments of the Nina Planck article, check out South Texas Vegan blog. Erik Marcus has been keeping up to date (and responding to) developments with this issue, and notified me of the terrific letter Andrew wrote to the NY Times (scroll down his blog to read).

Now go sauce up some broccoli!

10 comments:

hyphen_helena said...

I love that you've been posting so frequently lately! I recently had a tofu breakthrough-- it only took me a year and a half but I finally discovered why my tofu was not good: I had the heat too low! Now I finally understand and it's so much better! I can't wait to try your new sauce with my new understanding-- lime sounds delicious!

Judy said...

I too abhor raw broccoli and cauli, but I love them cooked. And this sauce sounds so good! I know I say this every time I leave a comment on your blog, but I can't wait for the new cookbook!

Sabrina Hansen said...

Hi Dreena!

It looks so good :)

Just a question: Do you make your own almond butter? And if so, how? I ask because here in Denmark the price of almond butter is four times the price of peanut butter, so I can't really afford it.

laura jesser said...

Ooh, that sounds delish! I'm with you on the raw broccoli... though I try to eat it raw with hummus, and the hummus helps me forget I'm actually eating raw broccoli!

Dreena said...

Hi helena, I had been wanting to post for a day or two earlier, but life got just too busy too fast!! I do believe tofu is very personal in that you need to find what cooking methods/sauces/marinades make it sing for your tastebuds. I used to saute it all the time to brown it, but now one of my favorite ways to eat it is in a baked sauce (Cashew-Ginger sauce, will be in the new book). But I know for hubby, he likes it marinated and seared (as with 'Tofu Tidbits' from TEV). He also loves the Marinated Tofu Sandwich filling from TEV, because the tofu is first crumbled/processed, then marinated and fried and so there are no big pieces of tofu, but lots of flavor. So, it's all about what texture of tofu you like, and if you like it with a sauce, or 'disguised'. Our first attempts with tofu years and years back were NOT good. Nasty in fact! But, after many experiments, we found many delish ways to prepare it. I'm glad you have too... stick with it!

Hey Judy, there's no limit here on how many times you say that. :) And I hope once it's in your hands, you enjoy it as much as you have anticipated it!!

Hi Sabrina, no I don't make my own. It's expensive here too, and so I try to stock up when our health food store runs occasional specials on the raw almond butter. Still, it's about 2-3 times the price of organic pnut butter. You can make your own, if you have a food processor. Use raw almonds and process, add a few teaspoons of oil (like organic canola or safflower - or almond oil!), until you have a nut butter consistency. If retaining the raw state of the almonds is important to you, be careful not to overprocess and 'heat' the almonds, since food processors can get hot with thick pureeing. Be sure to refrigerate the nut butter when done. Good luck! :)

Hi Laura, yeah, cover the raw broccoli in a yummy dip! Even that doesn't work well for me!! I know some folks love it raw (my mom for one), but for me, no thanks. Other raw veg I love, but not cabbage, broccoli, or cauliflower. Cruciferous trio!

Carrie™ said...

OK, I seem to be the odd one out here. I really like broccoli, raw or cooked. Same as cauliflower. I actually prefer cauli undercooked. Peanut lime sauce sounds divine! Can't wait to try that one.
I also wanted to comment on your potato post. SPUDS ROCK! (I'm sure you'll know "Bud the spud from the bright red mud" HAHAHA!!) I'm more a fan of the drier potato, but they all have their place. People with low potassium levels are often told to eat bananas. No way! Eat potatoes. They have waaaay more potassium than a banana.

Sabrina Hansen said...

Hi again!

Thank you for the recipe for making nut butter :) I'll definately give it a try, when I have the time.

Cheers, Sabrina

maybepigscanfly said...

THere must be something about almond butter on the brain, because last night for dinner I made your spicy almond sauce from Vive and used it for soba noodles and veggies. YUM! Ever since I discovered almond butter recently, I have not had any peanut butter. And I used to have pb&j sandwiches every day. This sauce and dish sound/look great. And I agree with you on the raw broccoli issue.

Katie said...

I'm just the opposite, I like my broccoli raw or completely mushy.

Michelle said...

my kids also prefer almond butter over peanut butter, any day! i wish AB wasn't so expensive! they also love their broccoli any which way they can get it.. raw or cooked.. i like it lightly steamed :) but i love raw cauliflower!