Satay is an Indonesian dish where, typically, foods are skewered and then grilled or broiled. But to me satay is all about the peanut sauce that’s served alongside the skewers. I love peanut sauce! I made a stovetop version with just broccoli and cauliflower accompanied with that amazing peanut dipping sauce, so it would be a really easy meal for one. The sauce would also be great with some baked tofu.

　　

Ingredients

serves 1

　　1/3 cup creamy peanut butter

　　1 tablespoon rice vinegar

　　1 teaspoon soy sauce

　　1 teaspoon chili paste (see page 44)

　　1 cup broccoli florets

　　1 cup cauliflower florets

　　

Step 1

Place the peanut butter, rice vinegar, soy sauce, and chili paste in a small bowl and stir until combined.

　　

Step 2

Bring a large saucepan of water to a boil over high heat. Add the broccoli and cauliflower and cook for 3 to 4 minutes, or until they are still firm but also a bit tender. (Alternatively, if you have a microwave, place the broccoli and cauliflower in a microwave-safe bowl and add a little water. Cover with plastic wrap or wax paper and cook on high heat for 3 to 4 minutes, or until just cooked.) Drain in a colander.

　　

Step 3

Place the broccoli and cauliflower on a plate and serve with the sauce on the side.

　　

food for thought

Step 4

Broccoli and cauliflower are part of the family of cruciferous vegetables, along with cabbage, kale, radishes, bok choy, and about thirty others. They are considered to be superfoods—they are completely packed with nutrients, including fiber and cancer-fighting antioxidants and lots of phytochemicals (aka, chemical compounds found in plants that are believed to benefit human health). In even better news, if you cook them right, they taste good, too.

　　College Vegetarian Cooking