Vegetarian Satay with Asian Pesto
Prep time: 25 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients
- 1 zucchini, sliced on the bias 1 inch thick
- 1 small eggplant, sliced in half, then in 1/4 inch slices
- 10 large shitake mushroom caps
- 4 scallions, 1 inch lengths
- 2 red peppers, cleaned and sliced into 1 inch squares
- wooden skewers soaked in water
Asian Pesto (or Peanut Pesto)
- 4 cups, roasted unsalted peanuts
- 2 cups for plating
- 2 large shallots, sliced
- 4 cloves sliced garlic
- 3 minced Thai chiles (serrano pepper is a good substitute)
- 3 Kaffir lime leaves (available at most good food co-ops)
- 2 stalks of lemon grass
- 1 tbsp of sugar
- 2 limes, juiced
- 2 cups peanut oil
- 1 cup basil leaves
- 1/2 cup cilantro leaves
- 1/2 cup mint leaves
- Salt and pepper to taste
Mix squash and sweet potatoes in bowl with maple syrup, melted butter and cinnamon. Place on baking pan, cover. Take garlic bulb, coat with olive oil and wrap in foil. Place the baking pan with the squash and potato, and the wrapped garlic bulb, in a 350 degree oven for 30 minutes. Upon completion, pull out all roasted garlic cloves and set aside. Discard garlic peels. Set aside cooked squash and sweet potatoes. Add oil and butter to a large, thick-bottomed saucepan. Add onions and shallots and saute on low heat until lightly caramelized. Add sherry to deglaze the pan. Add apple cider and simmer for five minutes. Add baked roasted squash/sweet potato and add remaining ingredients. Simmer for approximately 10 minutes. Puree in blender until smooth. Add salt and freshly ground pepper to taste and serve.