7 y.o. (with a tone of supreme confidence) “Tibet, Tibet”
Everyone else: ‘ ? ‘
Am pretty sure that tonight’s dinner has no cultural or culinary relevance to Tibet – & indeed my 7 y.o. went on to say that he was answering a question from a previous discussion (about places the kids would love to visit), but we found his answer so delightfully random that the name has stuck. So the dish formerly known as grilled veggies with rice and somewhat spicy peanut sauce is now (at our place at least) Tibet, Tibet.
It’s a quick, healthy and delicious go to for us on weeknights – and a great way to use up the odd assortment of veggies that collect in the crisper!
For the grilled veggies I used:
3 bok choy, quartered
3 carrots, cut into matchsticks
2 cups cauliflower, cut into florets
18 radishes, trimmed & halved
An odd assortment of celery, green beans, zucchini, summer squash cut into batons
2 tbsp canola oil
2 cloves garlic, finely diced & steamed
1 inch ginger, finely diced & steamed
1 cup coconut milk
2/3 cup peanut butter
1 tbsp soy sauce
1 tbsp seasoned rice wine vinegar
2 tbsp sweet chili sauce
For the garnish I used:
1 cup cilantro, chopped
2 limes, quartered
1/4 cup sesame seeds
Then I heated and oiled a grilling plate (ahhh the joys of living in an apartment without a balcony – if you to have to do it this way make sure you’re exhaust fan is on high!). I then coated the longer cooking veggies in canola oil and grilled them for about 4 – 5 minutes (enough so that they were tender & had some great markings), before transferring them to a plate.
As those veggies were cooking I quickly pulled together the rice and sauce. I put one cup of Basmati rice and 2 cups of water over high heat & then covered and reduced the heat to low when it started to boil – cooking for a further 12 minutes. For the sauce I simply put all the ingredients in a food processor and pulsed until smooth.
#vegan #kidfriendlyvegan #mindfuleating #wholefood #bowls #grilling