John stayed home from work sick today, which put a dent in my dinner plans as we were supposed to go to the end of season party for his work. 5:30 rolled around and I still had no dinner plan. Then I remembered I had some peanut sauce and lots of veggies in the fridge!
(adapted from Melissa's recipe for Sunshine Sauce )
2 tablespoons lime juice
1 clove garlic, minced (~1 teaspoon)
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon rice vinegar
1/4 cup peanut butter
1/4 cup coconut milk (the kind in the can)
Blend lime juice, garlic, soy sauce, ground ginger, vinegar, and peanut butter in a blender until mixed well.
Add cocnut milk and blend (again) until mixed well.
Enjoy immediately or store in the fridge until ready to use!
1 red, yellow, or orange pepper diced
1 carrot, peeled and sliced
2 cloves garlic, minced (~ 1 tablespoon)
2 cups broccoli florets
1 handful fresh green beans, cut into thirds
8oz mushrooms, sliced
1 zucchini cut in half and then sliced
Heat olive oil (~1 tablespoon) in a skillet over medium heat. Add carrots and peppers. Saute until soft, about 5 minutes. Add garlic, broccoli, and mushrooms, and cook another 5-10 minutes. Add zucchini and green beans and cook, stirring frequently, until heated through (don't over cook the zucchini...no one likes mushy zucchini!).
I also had a couple of cooked pieces of chicken that I chopped up and added at the last minute.
Add your favorite sauce. Serve over rice, cauliflower mash, or spaghetti squash.