Asian Style Veggie Skewers with Thai Almond Dipping Sauce & Red Coconut Curry Sauce....

Last Thursday I invited two of my good friends J & L over for dinner. Normally when I throw together these little dinners I have some idea of what to make, but for one reason or another last week I was at a complete loss as to what to make. I wanted something simple, yet elegant, but it had to be light. The weather outside was good, and I didn’t want to stand around a hot stove, and then eat a heavy meal that would just sit in the pit of my stomach all night. I’d been thinking of grilling, and I’d been craving sweet potatoes, pineapple, Pad Thai, and curry, all very strange things to crave at once I’ll admit, and with all those things in mind I came up with this. Considering I did it all on the fly without anything except my own imagination I was pretty impressed with myself, and my guests left happily sated. Along side the veggie skewers I served a Black Radish and Pea Tendril Salad with Asian Pears, and Red Bhutanese Fried Rice, both recipes will be coming soon. Trust me when I say this is a really great meal to throw together quickly on a summer evening.

Asian Style Veggie Skewers - Makes about 16 skewers depending of course on how full you pack them.

Skewers

2 medium sized sweet potatoes diced
4 medium sized carrots chopped into roughly inch and a half length pieces
1 medium or large yellow onion quartered layers separated
1 zucchini cut into medium thickness rounds or half moons
1 yellow crookneck squash cut into medium thickness rounds or half moons
1-2 cups pineapple cut into chunks
1 red bell pepper cut into chunks
1-2 Broccoli crown cut into medium-large sized florets
14 baby bella mushrooms

Marinade

1/8 cup vegetable broth
4 tbsp organic peanut oil
1-2 tbsp sesame oil
1-2 tbsp soy sauce
1 tbsp lime juice
1 tbsp agave nectar
dash of black pepper, ground ginger, and garlic powder

- Steam sweet potatoes and carrots in steamer basket until able to pierce easily with fork, but not mushy or too soft. 10-12 minutes.

- Place all vegetables in large sealable container. Or zip-lock bag (I used a snap-lock container) pour marinated over vegetables, lock container and shake till well mixed. Place in refrigerators and let sit 2-4 hours. Turning over once every 30 minutes to evenly distribute marinade.

- When finished marinating slide vegetables onto wooden skewers in alternating patterns.

- Turn grill to medium heat, and grill vegetable skewers for roughly 3-4 minutes a side. Remove from heat to a plate and serve with Red Coconut Curry dipping sauce, and Thai Almond Sauce.

- Note: If a few veggies get a bit crisp or blacken don’t fret, it adds a really nice smoky grill flavor to the vegetables.

Thai Almond Sauce

1/3 heaping cup Almond butter(or to taste)
1/3 cup lime juice (or to taste)
1/4 cup soy sauce (or to taste)
2 tbsp agave nectar (or to taste)
A few cracks of a black pepper mill
dash of ground ginger, and garlic powder
Cayenne pepper to taste

- Whisk everything together until smooth, then place in bowl and serve right away. You can also make this sauce in advance and keep it in the fridge until ready to serve

Red Coconut Curry Sauce

1/4 cup coconut milk (full fat) (or slightly more to thin)
4 dates pitted
1 tbsp lime juice (or to taste)
1-1/2 tsp Red Curry Paste (or more to taste)
dash of black pepper, ground ginger and garlic powder

- Blend everything in a high speed blender for roughly 1 minute or until everything is smooth and creamy. Serve right away, or it can be placed in fridge until ready to serve.

Honestly these vegetables skewers are so flavorful on their own that the dipping sauces aren’t really necessary, but the sauces do make great companions, and if you have the time plus the ingredients I highly recommend making them. You and your guests will not be sorry. I promise.

*** P.S.: I’m sorry there are no pictures of the sauces, it had kind of slipped my mind and by the time I remembered to grab my camera there wasn’t mush sauce left to photograph. ***

*** Note - Gluten-Free if using Wheat-Free Tamari Soy Sauce ***