1/2 cup pure peanut butter
2 tablespoons date syrup
2 tablespoons balsamic vinegar
2 teaspoons sizzling sauce (similar to Cholula)
juice of two contemporary limes
Pineapple Fried Rice
1 giant candy onion, diced
1 jalapeño (seeds eliminated), diced
1 clove contemporary garlic, minced
2 tablespoons contemporary ginger, minced
12 ounces frozen child broccoli
10 ounces frozen riced cauliflower
1 1/2 cups shredded pink cabbage or chopped radicchio
1 cup frozen child peas (non-obligatory)
8 cups cooked brown rice or/and black rice (chilly, leftover rice works greatest)
kosher salt and coarsely floor black pepper, to style
sprint Cajun or Creole seasoning
1 contemporary pineapple (pores and skin eliminated and cored), diced
1 to 2 cups contemporary cilantro, chopped (non-obligatory)
To make the Peanut Sauce, add the primary 5 elements (peanut butter by lime juice) to a 16-ounce liquid measuring cup. Fill with simply sufficient water to deliver combination to only barely above the 1 1/2-cup line. Stir elements to mix nicely and put aside.
Warmth a giant nonstick skillet over excessive warmth. Add the onion and sauté with a little bit water to maintain from sticking to the pan as wanted. Add jalapeño, garlic, and ginger, and proceed sautéing for an additional minute or two.
Prime with child broccoli, riced cauliflower, cabbage or radicchio, and child peas. Proceed to sauté, till greens are nearly tender, stirring often and including one other splash of water as wanted.
Over the greens in the new pan, add the rice. Season to style with salt and coarsely black pepper, and a sprint of Cajun or Creole seasoning.
Combine in diced pineapple. Prime with Peanut Sauce. Warmth combination briefly – simply till warmed during. Garnish with contemporary cilantro and serve instantly.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen