The superstar of the recipe is the sauce – inspired by the flavors found in a traditional Thai Peanut sauce, but with the benefits of being soy-free, nut-free, and sugar-free! Tahini, a paste made from sesame seeds (a great source copper, manganese, and calcium among many other minerals), is used in place of the peanut butter.
Ingredients
- 4 cups broccoli florets
- 1/4 cup tahini
- 1 tablespoon grated ginger
- 1 clove garlic
- 2 tablespoons lime juice
- 2 teaspoons maple syrup
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- Pinch red pepper flakes
- 1/4 cup water
- Sesame seeds, for garnish
- Cilantro, for garnish
Preparation
For the Broccoli
- 1 Place a steam tray into a large pot and add enough water to barely touch the bottom of the tray. Bring to a boil on the stove.
- 2 Add the broccoli florets, place the lid on, and steam for 2 minutes, until just al dente. Remove the tray and transfer to a sink.
- 3 Shower the broccoli with cold water to stop the cooking, drain, and set aside.
For the Tahini Dressing
- 1 Puree the tahini, ginger, garlic, lime juice, maple syrup, sesame oil, salt, and red pepper flakes in a food processor to combine.
- 2 Scrape down the sides of the processor bowl and start pureeing again, adding the water little by little through the top to thin out the sauce.
- 3 Continue until desired consistency is reached. Transfer to a serving bowl.
- 4 Serve the broccoli and sauce together, sprinkling sesame seeds and cilantro on top for garnish
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