recipe!

[phineasjones]

right, that's monday's picture. but someone requested the recipe. and i oblige.


broccoli in coconut-cilantro sauce from the new vegan by lorna sass.

-2 lbs broccoli (3 large stalks)
-1-inch chunk ginger, trimmed and cut into 8ths
-1 medium shallot, peeled and quartered
-1 or 2 jalapenos, halved and seeded
-1 good sized bunch of cilantro (about 4 ounces, include stems and roots)
-1 13.5 ounce can of coconut milk (not light)
-1 1/2 tsps sugar
-1/2 tsp salt
-8 to 12 ounces seitan
-1 large read bell pepper, seeded and cut into 1/4-inch strips
-1 large yellow bell pepper, seeded and cut into 1/4-inch strips
-1-3 TBSP japanese soy sauce (tamari or shoyu)
-a few basil leaves
-2 limes, cut into wedges

1. cut the broccoli florets from the stalks, and separate them into small pieces. trim the stalks, and use a paring knife or peeler to remove the fibrous outer layers. cut the stalks into 1/2-inch chunks. set the florets and stalks aside.

2. with the motor of the food processor running, pop the garlic and then the ginger, shallot, and jalapeno(s) into the feed tube, and chop finely. reserve 1/2 cup tightly packed cilantro leaves. chop the remaining cilantro a few times, add to the processor, and chop finely. add the coconut milk, sugar, and salt, and process to blend thoroughly.

3. transfer the coconut milk mixture to a 4- or 5-quart pot, and bring to a boil. boil gently, uncovered, stirring occasionally, for 3 minutes.

4. meanwhile, remove the seitan from its tub. reserve any marinating liquid if you like its taste, and add enough water to equal a total of 1 cup liquid. stir this liquid (or 1 cup plain water) into the coconut milk mixture. chop the seitan finely in the processor, and add it to the pot along with the reserved brocolli.

5. cover and cook at a moderate boil for 2 minutes. add the bell peppers, cover and continue cooking, stirring once or twice, until the broccoli is tender but still bright green, 3 to 4 minutes longer. add more water during this time if the mixture becomes dry.

6. just before serving, coarsely chop the reserved cilantro leaves and stir them in. add enough soy sauce to create a good balance of flavors. ladle into soup bowls and garnish with basil, if you wish. accompany each portion with a few lime wedges.

notes:
-i don't really like peppers so i only used one and i thought that was plenty. :)
-i used braggs instead of soy sauce and that worked fine.
-i served it over rice instead of as a soupy mix. the book also suggests tossing it with rice noodles.