Once a month I have the pleasure of developing a new recipe using Living Tree Community Foods top-of-the-line ingredients. For July’s recipe I was asked to do something with their “Pumpkin Seed Butter” (made from raw, organic, American grown pumpkin seeds!). Lately I’ve been playing with a lot of Thai flavors (lemongrass, ginger, garlic, mint, cilantro, chili peppers, lime juice), and sticking with this theme I was inspired to see how pumpkin seed butter would be to replace peanut butter in a traditional style Thai peanut sauce. Yum!!!
I know many people LOVE peanut butter, but there are some really good reasons why it is better to avoid this American staple! A few reasons you may want to reconsider using peanut butter are:
- the high level of a carcinogenic mold called aflatoxin
- a major imbalance in 6 to 3 fatty acids
- if not organic the amount of pesticides used on peanut crops
- not to mention if you are interested in remaining raw, 99% of peanuts out there are roasted.
There are Raw Wild Jungle Peanuts on the market that are aflatoxin free, however I haven’t begun playing with them yet, and I don’t eat legumes too often which peanuts (believe it or not) are!
Pumpkin seeds on the other hand, I have been using quite regularly. I love including truly medicinal foods into my every day life and diet. Pumpkin seeds are an excellent source of zinc, vitamin e, omega fatty acids, it is a natural anti parasitic, high in antioxidants and has a wonderful earthy flavor! Pumpkin seed oil for dressings is unique, and delightful, especially when paired with cumin and apple cider vinegar!!!
After preparing this recipe I can safely say, pumpkin seed butter, and oil work beautifully in dishes with Thai “flavors”. Living Tree’s Pumpkin Seed Butter and Pumpkin Seed Oil both have a deep green color and vibrant flavor with buttery, earthy notes. A little goes a long way and as you should with any oil or butter, these are best stored in the fridge retaining the integrity of the oil.
On to the recipe:
Vegetarian Satay Skewers with a Noodle Salad in a Lemon Grass Marinade with Pumpkin Seed Butter Dipping Sauce
Recipe by Chaya-Ryvka Diehl
- 3 Tbs. wheat free tamari or coconut aminos
- 1/4 cup + 2 tsp. lime juice
- 1 Tbs. Water
- 1 tsp. light miso paste
- 2 stalk fresh lemongrass, cut the base off, peel first two layers until you get to the more tender leave, and cut the top half leaving you with about a 3 inch tender section. That section you will rough chop before blending. Save the remaining portions of the lemongrass for soup broths or tea.
- 3 Tbs.+ 1 tsp. maple syrup or coconut nectar
- 1 Tbs. Minced ginger
- 1/2 tsp. Chili flakes
- 3-4 cloves garlic
Blend until all ingredients are completely broken down and a thick liquid remains
Strain through a Nut Milk Bag
To the liquid remaining add:
- ½ tsp. kelp powder
- ¼ cup pumpkin seed oil
Continue Blending until all ingredients are emulsified.
Use a half cup to marinade veggies.
Save the remaining dressing to dress the Noodle Salad.
Lemongrass Marinated Veggie Skewers
- 6 cups chunked veggies
- red bell
- 1/2 of a medium red onion, quartered
- cherry tomatoes, sliced in two
- crimini or white mushrooms
Toss with dressing and allow to marinade at least 2 hours and up to 6, tossing ever 45 minutes or so.
Place a colorful variety of your veggies on bamboo skewers, and set in your dehydrator for 2.5 – 2.5 hours.
Serve warm with your dipping sauce and side noodle salad.
Cabbage & Noodle Side Salad
- 3 cups shredded cabbage, red and green – loose pack
- ½ cup julienned snap peas, loose pack
- 1/2 package kelp noodles, cut once or twice to shorten length of noodles
- very small handful cilantro chopped
- medium handful fresh mint chopped or julienned
Toss with remaining dressing.
Let marinade for 20 – 30 minutes or longer.
Toss again before serving and top with soaked and dehydrated chopped almonds, and a few lime wedges.
Pumpkin Seed Butter Dipping Sauce
- 3 Tbs. Pumpkin Seed Butter
- 2 Tbs. shredded coconut
- 1/4 cup water
- 1 Tbs. tamari
- 1 clove garlic
- 1/4 tsp. Chili flakes
- 1/2 tsp. Acv
- 1 Tbs. + 2 tsp. Lime juice
- 1 Tbs. Maple Syrup
Blend all of your ingredients well in a high speed blender, I used a NutriBullet which makes it easy to blend up a small portion.
Blend ingredients until slightly warm and coconut is completely emulsified and creamy.
Serve warm with warmed vegetable skewers and a nice helping of the noodle salad.
All elements will keep refrigerated for up to 4 days.