Sunday, September 7, 2014
Ok, first I'll address that I didn't post yesterday. I had spent most of the day shopping, and then went out to eat with a bunch of vegans. I inhaled my banh mi before taking pictures. Sorry!
When I was preparing for this year's MoFo, I thought it would be fun to have a Mystery Box Challenge like they do on Master Chef. I found a website that spits out lists of random ingredients, and decided to make a week of it. It got even more exciting when Chelsea from Suzie V. Homemaker joined in!
Today's Mystery Box Challenge: Use at least two of the following ingredients: asparagus, avocado, and lima beans.
The prawns I used are from the Asian market. I just sauteed them in Earth Balance, garlic, jalapeno, and white wine before dredging in flour and chopped macadamia nuts, and broiling for a few minutes. The real star is the salad.
makes four servings
Corn from 3 medium ears, or two cups of frozen corn, thawed.
2 cups lima beans, fresh or frozen and thawed
1/2 lb asparagus, trimmed and cut into 1/2" pieces
1 sweet red bell pepper, diced
1/2 medium red onion, finely diced
1/2 jalapeno pepper, minced
1 avocado, peeled and pitted
1/2 cup packed cilantro
juice of one lime
2 tbsp olive oil
1 clove garlic, chopped
salt and pepper to taste
Coconut bacon (I use Fettle Vegan's recipe, or there's the Phoney Baloney stuff)
Blanch the corn, asparagus, and lima beans if using fresh. Set aside to cool.
In a food processor, combine all of the dressing ingredients. Process until smooth and creamy. Combine with vegetables. Serve garnished with coconut bacon and cilantro.