中午沒出門也不知在家做什麼來吃好,就上網看看有什麼新點子吧!
吃素的人本來就比雜食者能選擇的食材少,但仍然可以從葷食的料理方式中,找到新的嘗試,像我們這頓簡單午餐就是一例~
參考網站http://www.care2.com/greenliving/indonesian-vegetable-satay-skewers.html
作一份素的印尼沙嗲吧! 醬料的調製很重要喔~為了愛吃甜的家人,再加一點之前做的橘子糖,就更符合台灣味了!
沒有燒烤也沒用到葷料,卻因為香辛料增味到讓愛吃肉的小孩也一口接一口,用頂樓自己種的嫩薑(取小指大小)與婆婆給的蒜頭一瓣切碎,一一加入香料與醬油,烏醋與芝蔴油,沒有花生醬還用花生粉代替,做了這印尼沙嗲醬,讓大家當很簡單又隨興的便餐,有興趣試一試嗎?
Indonisian-vegetable-satay-skewers
INGREDIENTS
24 broccoli florets, (about 10 ounces)
24 cauliflower florets (about 10 ounces)
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger, or ginger juice (see Note)
1 tablespoon smooth natural peanut butter
1 clove garlic, minced
1 teaspoon hot Madras curry powder
1/4 teaspoon salt
1. Bring a large saucepan of water to a boil over high heat. Add broccoli and cauliflower; cook until tender-crisp, about 3 minutes. Drain; rinse under cool water.
2. Whisk soy sauce, vinegar, oil, ginger (or ginger juice), peanut butter, garlic, curry and salt in a large bowl until smooth. Add the florets; gently toss to coat. Let marinate at room temperature for at least 2 hours or cover and refrigerate for up to 1 day.
3. To serve, thread 2 broccoli and 2 cauliflower florets onto each skewer. (Reserve marinade.) Arrange the skewers on a platter in a single layer and drizzle with the marinade.
Note: Eating Well uses bottled ginger juice (pressed ginger root) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.
Servings: 12 skewers.
p.s. 我還不是純素的素食者! 不過,總喜歡吃很多的素!
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