Now that it's finally starting to feel like Spring outside, my body is craving lots of fresh, raw vegetables. These crudites are great as an appetizer for a group, served at a party or you could even make it a meal. The idea came from a recipe for "Vegetable Gado-Gado", which is basically an Indonesian salad or plate of cooked vegetables served with a spicy peanut sauce. My version is totally veganized and features raw veggies.
Gado-Gado Vegetable Crudites
1/2 cup smooth, salted, natural peanut butter
or 1/2 cup smooth, unsalted, natural peanut butter and add 1/4 teaspoon sea salt
1/4 cup agave nectar
1 tablespoon lime juice
1/2 cup coconut milk
1-2 tablespoons sambal oelek, or to taste
In a medium bowl, use a fork to combine the peanut butter and agave nectar. When smooth, add the lime juice and coconut milk and stir until smooth. Add the sambal oelek last, so you can taste the heat level and adjust it accordingly. I like a spicy dip, so I typically use 2 tablespoons of sambal. If you want to make it milder, use 1 tablespoon or less. Serve dip alongside vegetable crudites, such as carrots, bell pepper strips, zucchini, summer squash, broccoli, cauliflower or celery.
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