The best part about Vegan MoFo is reading the hundreds of other blogs participating and getting ideas for meals to eat, places to go, things to covet, cookbooks to buy, and dogs to maybe someday pet. It can actually get kind of overwhelming as the month goes on and the unread posts in your reader start to pile up. Mine is starting to get pretty bad even though I’m reading tons every day. On one of the first days I pinned this post by Tahini Too about a bowl she had ’cause it sounded so good, “quinoa, black beans, steamed kale, carrots, maple tempeh, local hazelnuts, and a magical sauce”. It sounded perfect I love hazelnuts and a magical sauce that maybe contained cilantro and coconut sounded like the perfect sauce to add to my bowl repertoire. Somehow between reading it and recreating it I forgot about the maple tempeh (which was arguably the most exciting part) and decided to go a little Indian with the sauce. Over the weekend we had a cilantro chutney from a recipe from Lord Krishna’s Cuisine and the magic sauce was a riff on that. It was very different than the chutney in the end, really simple to make but was kind of a unique flavor and pretty delicious. All that cilantro made it taste really vibrant and the siracha added just a little pep. I even wrote down the recipe.
Magic Coconut Cilantro Sauce
1 teaspoon cumin
3 teaspoons gomasio (sesame seeds with sea salt)
1/2 cup of coconut milk
2/3 cup cilantro
1 teaspoon of Siracha
Toast the cumin and sesame seeds for a minute or two in a dry skillet, blend with other ingredients.
I poured it on top of quinoa, chickpeas, steamed red chard, grated carrots, and toasted hazelnuts.