Recipes

Spicy Thai Peanut Satay
(Serves 5 to 8)

No, it’s not from Thailand; it’s from Wisconsin. The Ovens on Monroe Street is a bakery and restaurant featuring delightful dishes, this one in the Thai tradition.

4 cups vegetables, fruits, and nuts
1 tablespoon water
1 tablespoon minced garlic
1 tablespoon olive oil

Use any combination of broccoli, carrots, cauliflower, red cabbage, green peppers, scallions, tomatoes, mushrooms, unsalted cashew halves, cilantro, raisins, and pineapple chunks totaling 4 cups.

Sauté the vegetable/fruit/nut mixture with the water, garlic, and olive oil. Serve over rice topped with Peanut Sauce (recipe below).

Peanut Sauce
(Serves 5 to 8)

1 cup soy sauce
1 cup peanut butter
2 tablespoons minced fresh garlic
1 tablespoon red curry paste
1/4 cup water
1/4 cup cooking sherry
2 to 3 dashes of Tabasco
1 cup lemon or lime juice
1/2 teaspoon cayenne
1/2 tablespoon onion powder
1/2 tablespoon basil
1/4 teaspoon paprika
salt and pepper to taste

Mix all ingredients using a whisk or blender, until creamy.

Recipe from The Ovens on Monroe Street, Madison, Wisconsin, printed in The Best in the World, edited by Neal Barnard, M.D.

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