Monday, December 15, 2008

Mixed Vegetables in Spicy Peanut Sauce (Vegetarian & Vegan Friendly)

Recipe from Healthy Slow Cooker by Judith Finlayson and Husband-Tested in Alice’s Kitchen
Makes 8 servings.

Here's something healthy to eat in between all of the holiday feasts. If you use a food processor to prep the veggies, this is a snap to make. Jim really liked this dish and we had enough to eat as a healthy lunch for a few days.

1 Tablespoon olive oil
2 onions, finely chopped
6 medium carrots, peeled and thinly sliced
4 stalks celery, diced
2 Tablespoons minced gingerroot
4 cloves fresh garlic, minced
½ teaspoon pepper
1 cup vegetable broth
3 cups frozen green beans
½ cup smooth peanut butter
2 Tablespoons soy sauce
2 Tablespoons fresh lemon juice
1 Tablespoon maple syrup
2 teaspoon Thai red curry paste (or more if you like things with a bit more heat)
4 cups shredded Napa cabbage (Chinese cabbage) (This was about ¼ of a head of Napa cabbage.)
2 cups broccoli florets, cooked until crisp tender (a couple of minutes in the microwave will do)
2 cups bean sprouts (optional) (If using canned sprouts be sure to rinse and drain them well.)
½ cup finely chopped scallions (green onions)
½ cup chopped dry roasted peanuts

(To save time, prep the onions, celery and carrots in a food processor. Use ginger and garlic from a jar.)
In a large skillet, heat oil. Add onions, carrots and celery and cook until softened. Add gingerroot, garlic and pepper. Cook about 1 minute. Transfer to slow cooker. Add vegetable stock and stir. Add frozen green beans to slow cooker. (This part can be done and then chilled up to 2 days in advance.)

Cover and cook on low for 6 hours or on high for 3 hours.

In a bowl, beat together peanut butter, soy sauce, lemon juice, maple syrup and red curry paste until blended. (This can be made in advance and chilled until ready to use. Heat it in the microwave until it can be easily stirred.) Add sauce to slow cooker and stir well.

Add the cabbage and broccoli in batches, stirring until each batch is submerged in liquid. Cover and cook for 10 minutes, until heated through. Stir in bean sprouts, if using. Garnish each serving with scallions and peanuts. Serve this over brown rice.

Per serving--
Calories: 253
Protein: 9.8 grams
Carbohydrates: 24.1 grams
Fiber: 6.2 grams
Cholesterol: 0 mg.

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