Healthy Recipe

China Moon Vegetable Pasta With Coconut Lotus Sauce
BEST IN SHOW recipe in The pH Miracle Recipe Contest

1 large or 2 small spaghetti squash
1 bunch scallions, cut in 2" diagonals
1 carrot, thinly sliced
1 - 2 Cups Broccoli Florets
1/2 lb. Asparagus, cut in 2" diagonals
1 red bell pepper, sliced
2 yellow squash, sliced
1 zucchini, sliced
4-6 tiny bok choy, leaves separated, or 1/2 stalk large bok choy, sliced
1/2 lb. Snow peas
1-1 1/2 c coconut lotus sauce (recipe follows) shredded unsweetened coconut
black sesame seeds

Directions:
This colorful and flavorful dish is highly adaptable. Feel free to add vegetables of choice, modify according to season, and adjust quantities to suit the number of friends you are serving.

Cover lower oven rack with aluminum foil to catch any drippings. Preheat oven to 375°F. Make a one inch slit in top of spaghetti squash. Bake on upper oven rack for 30-40 minutes, until squash gives to gentle pressure but is not mushy.

Bring water to a boil in bottom of large pot with steamer tray, then reduce to simmer. Place vegetables in steamer starting with scallions and carrots and continuing in order listed above. Cover and steam gently for 3-5 minutes, then turn off heat. The stored heat will continue to cook the vegetables. Be careful not to let them get overdone!

Cut squash in half and scoop seeds out of center. Run fork lengthwise along the inside of the squash to form "spaghetti", and scoop gently onto plates or into shallow bowls.

When veggies are done, remove steamer tray from pot. (Save broth for a soup base!) Return vegetables to pot and toss gently with desired amount of sauce, and spoon on top of squash.

Garnish with coconut and sesame seeds. Serves 6-8

Coconut Lotus Sauce

Besides making China Moon vegetable pasta, you can use this versatile sauce on a stir fry or as a dressing or dip:

2" piece of ginger root, peeled and sliced
2 large cloves garlic
1/2 tsp. crushed red pepper flakes (adjust to desired heat)
1/2 cup Bragg's Liquid Aminos (or more to taste)
2 Tbs. toasted Sesame Oil
2 T flaxseed oil
1/4 cup water, carrot juice, or vegetable broth (optional)
Real Salt to taste
Unsweetened coconut milk (Thai Kitchen is prefered) about 1 cup

Directions:
Blend first three ingredients in food processor or Vita Mix. Add Bragg's and blend until smooth.

Pour into jar, add oils and coconut milk, and water and shake. Thin with water, carrot juice or vegetable broth if desired. Store in refrigerator.

Variations for Thai lotus sauce:
Add juice of one lime, 2 T fresh or 1 t dried lemongrass, 1 T fresh of 1/2 t dried basil and chopped fresh cilantro if desired.

For basic lotus sauce, omit coconut milk and increase flaxseed oil to 1/2-1/3 cup.

For lotus dressing:
Two 1/2 cup basic lotus sauce
Add 1/4 cup lime juice, 1 1/2 cup flaxseed or untoasted sesame oil
1/2 carrot (optional)
1/2 sweet onion (optional)

Blend until smooth.

For Indonesian Dipping Sauce:
Two cups basic lotus sauc
Add 1 cup almond butter
1/2 t crushed red pepper (or to taste)
1/2-1 cup unsweetened coconut milk to reach desired consistency.

From - Lisa El-Kerdi through stevedom@rcn.com

Related:

Last month's Healthy Recipe

Posted January 2004 | Permanent Link

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