| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Vegetables |
Thai |
New, Veglife2 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Plain soy milk |
| 1 |
|
Stick cinnamon |
| 1 |
|
Star anise |
| 2 |
|
Whole cloves |
| 1 |
|
Pinches allspice |
| 1 |
|
1 inch squar orange peel; pith removed |
| 1/3 |
c |
Unsalted dry-roasted peanuts |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Cocoa powder; preferably Dutch |
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; diced |
| 2 |
|
Ribs celery juice; diced |
| 1 |
|
Clove garlic; minced |
| 1 |
lg |
Ripe tomato; seeded & diced |
| 1 |
|
Roasted red bell pepper; diced |
| 1 |
tb |
Ginger juice; (to 2 tbsp) |
| 1 |
pn |
Cayenne pepper; (optional) |
| 2 |
tb |
Fresh lime juice |
|
|
Salt & freshly ground pepper to taste |
|
|
Chopped roasted peanuts |
INSTRUCTIONS
In a medium saucepan over medium heat, combine soy milk, cinnamon stick,
star anise, cloves, allspice, and orange peel. Heat to just below boiling
point, then turn off heat, cover and let steep for 30 minutes. While spices
are steeping, place peanuts in a blender and pour in enough of the water to
cover. Blend on high for 2 minutes. Add cocoa and remaining water, rinsing
down the sides of the blender. Blend on high for another 2 minutes. Strain
into a 1-quart measuring cup or bowl. Add steeped soy milk, straining out
spices. In a medium skillet over medium-high heat, saute onion and celery
in oil until onion becomes translucent, about 4 minutes. Add garlic and
tomato and continue cooking until tomato has softened, about 3 minutes.
Transfer vegetable mixture and 3/4 of the roasted pepper to the blender.
Blend on high until smooth and creamy, adding a little of the soy milk
mixture if necessary. Combine puree and remaining soy milk mixture in the
saucepan. Heating over a medium-low flame, stir in ginger juice, cayenne,
lime juice, salt, and pepper. Garnish each serving with remaining bell
pepper chunks and chopped peanuts, if desired.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.
NOTES : To roast peanuts yourself, place them on a cookie sheet and bake at
325 F for 10 to 15 minutes. Peanuts should be aromatic and only slightly
golden brown.
Recipe by: Veggie Life, March, 1999
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