Monday, February 18, 2013

Chick'n Satay and Spicy Peanut Sauce with Cilantro Lime Rice

I am part of  a fun online cooking group called Vegan Cooking from Around the World.  There are about 200 members and the site focuses strictly on international vegan recipes. The people are nice, we get some good dialogue going and there are LOTS of interesting vegan recipes.

Recently the groups founder asked about doing a different theme each month, one where we would commit to focusing on a particular country or type of cuisine. I immediately responded that I loved the idea! February is Thai! month.  I committed to making at least one Thai dish in February and I am happy to say I have met that commitment.

While this is not wildly creative and has probably been done a million times in a million variations it was all I could muster.  You see, I have been traveling more or less non stop for quite a while now and this was literally my only day in February to cook at all.  As the song goes- "Chicago, New York, Detroit, it's all the same street"..... I am travel weary to say the least.

But, as of the time of writing this I am heading back to Denver after a two day stint at home.  This time is a little different though; Mr. Meat and Potatoes is meeting me out there on Thursday and we are going to spend the three nights of the weekend checking out some great music! Can't wait!

Chick'n Satay

For the Satay:
1 lb faux chicken (I used Wegman's Don't Be Chicken, Gardein Scallopini would also work well)
1 small red onion, chopped
4 cloves garlic
3/4 tsp cayenne pepper
1 2" piece fresh ginger, peeled
1/2 tsp turmeric
2 tbsp ground coriander
2 tsp ground cumin
5 tbsp tamari sauce
6 tbsp brown sugar
3 tbsp vegetable oil
Juice of one lime
Wooden skewers, soaked in water for at least ten minutes

For the dipping sauce:
1/3 cup peanut butter
1/3 cup water
2 cloves garlic
3 tbsp tamari sauce
2 tbsp brown sugar
Juice of one lime
1/2 tsp cayenne pepper
1.3 cup coconut milk

For the Cilantro Lime Rice
1 cup long grain rice
2 cups water
1 pat vegan butter
Zest of one lime
Juice of one lime
1/2 cup cilantro, chopped
Salt to taste

To prepare the satays:
Mix all ingredients except the faux chicken in a blender until very smooth.

Cut the faux chicken into strips, place in a bowl and pour the marinade over them. Cover and refrigerate for four hours.

When ready to cook preheat the oven to broil.

Remove from the refrigerator, skewer each chicken strip and place on a lightly greased baking sheet.  Be careful with the faux chicken strips, they will break apart easily so be gentle with them.

Place in the oven for about five minutes then turn the satay's and allow to cook for another few minutes.

To prepare the peanut dipping sauce:
To make the peanut sauce, place all ingredients in a blender or food processor.  Serve with the Satays.

To prepare the Cilantro Lime Rice:
Bring two cups of water to a boil. Add the butter and rice.  Reduce heat to a simmer and cover.  Cook until rice is done, about 20 minutes.  Remove from heat, stir in the lime zest, juice and cilantro.  Season with salt to taste.

Note: I found some inspiration from this vegan satay recipe and this peanut sauce recipe.


  1. This looks gorgeous! I might like to try it with tofu chunks in place of the chick'n and fry them in coconut oil. Thoughts on that?