pantry+ zucchini satay with spicy lime sauce and quinoa

It's been a hectic week! My son and his partner just moved up to Berkeley, where he is finishing up his bachelor's in film; he is graduating this coming May! Look out for his work - he is the next hit film director.

My girls just returned from Europe (they paid for it all, btw - we have college budget, not traveling budget!) after a month long stay and they have college starting this month, too.

I just sent in the final draft to my new cookbook Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free With the Magic of Bean Water (Amazon, B&N). It is coming out in October. I don't know how much of a mess I'll be getting myself into, but I've also committed to creating a YouTube channel for aquafaba. :}

As you can see, we are as busy as the next family! In that vein, here is an easy and fast recipe that you can throw together using only 4 pantry items and 5 fresh/non-pantry items!

Zucchini Satay with Spicy Lime Sauce and Quinoa.

Equipment:
Very fine mesh strainer
Blender (optional)
Bowl
Medium Pot
Skillet or grill pan

Pantry ingredients are:
Reduced-sodium tamari
Vegetable broth
Sriracha
Sugar (optional)

Fresh ingredients are:
Lime
Zucchini
Cilantro
Quinoa
Nut/Seed Butter

There is a story behind that empty Sriracha bottle that I will be sharing with you soon. Hint: Sriracha comes in a plastic bottle (at least the ones I can find here do).

This dish is simple and quick enough, but you have to get the quinoa cooking right away because it takes about 30 minutes to make. After rinsing it, add it to the already warming broth and cook for 15 minutes, covered. Remove from the heat and set aside to steam for 10 minutes.

In the meantime, add the marinade ingredients [butter (peanut or sunflower seed), lime juice, tamari, broth, sriracha and sugar (if needed)] to a blender and process until smooth. You can even do that using just a whisk and a bowl, but your butter has to be soft enough to whip easily.

Cut the zucchini into 1-inch thick pieces and thread onto skewers (or not; it can be a hassle, but it makes a great presentation).

Cover with the sauce and set aside while you heat up your skillet or grill pan (preferably cast iron).

Then just grill or cook in the pan until tender and golden. Serve it with the fluffed quinoa, the rest of the sauce and garnish with the remaining cilantro. The zucchini takes about 10 to 13 minutes to cook based on the size you cut it. I cut it to 1-inch thickness so I would have less zucchini to thread onto skewers. If you cut them thinner, just cook it for less time.

Before I give you the recipe, Susan Smoaks, please contact me about you winning the Jazzy Vegetarian DVD set. If you don't contact me by Tuesday I will have to pick another winner. Thanks!

Zucchini Satay with Spicy Lime Sauce and Quinoa 
Makes 4 servings
Pantry list is HERE.

1 1/2 cups vegetable broth
1 cup quinoa
1/2 teaspoon sea salt

1/4 cup fresh lime juice (retain zest for garnish)
1/4 cup reduced-sodium tamari
3 tablespoons peanut or sunflower seed butter
2 to 4 tablespoons sriracha
2 tablespoons vegetable broth
1/2 to 1 teaspoon sugar (optional)
4 small to medium zucchinis
1/4 cup chopped cilantro

1. Quinoa: add the broth to a medium pot and bring to a boil. In the meantime, rinse the quinoa very well and add it, and the salt, to the broth. Bring to a boil, reduce to medium-low and cook, covered, for 15 minutes. Remove from the heat and set aside, still covered, for 10 minutes. Fluff with a fork and add a few tablespoons of chopped cilantro to the quinoa. 
2. Satay: Combine the lime juice, tamari, butter, sriracha, broth, and sugar (if using - taste and add to the sauce if needed) in a small blender. Blend until smooth. 
3. Cut the zucchini into 1-inch pieces and thread onto skewers that will fit comfortably in your skillet. Place the skewers of zucchini on a platter and cover with the sauce. Heat a cast iron skillet or grill pan over medium heat until hot. Add the skewers and cook 5 minutes on each side until tender; baste the zucchini every few minutes or so. Season with salt and black pepper. 
4. Serve the quinoa with the satay, the remaining sauce and garnish with the remaining cilantro.


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