Almond Butter Veggie Satay (Thai inspired)

Hi Just wanted to share one of my new favorite recipes. I just made this for dinner tonight & had a very hard time saving leftovers for my boyfriend. The sauce alone is a party in your mouth, & i am actually going to marinate some chicken in it tonight super yummy!



Veggies Needed (you can use whatever, but this is what I used):
1/4th purple cabbage, chopped
2 carrots, sliced
1/2 red bell pepper, sliced
1 zucchini, sliced
1/4th pineapple, sliced

Sauce:
1 cup almond butter (sunflower/cashew/peanut/whatever)
1 tbs ginger
1/2 cup water
2 tbs lime juice
1/4th cup honey/maple syrup/agave
2 tbs soy sauce/tamari
2 tsp toasted sesame oil
2 cloves garlic

Coconut Rice:
1 cup brown rice
1 can coconut milk
1/4th cup water
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon

INSTRUCTIONS:
Place all sauce ingredients in a blender and mix until well blended. Pour over veggies and marinate 2 hours. Pour out half the sauce and set aside for dipping. In sauce pan, sauté veggies over medium heat for 5-10 minutes until veggies are tender.

In small sauce pan, pour rice, coconut milk and water in a small sauce pan and heat till boiling. Turn down and stir in salt, vanilla and cinnamon. Simmer over medium heat in a covered sauce pan until all the liquid is absorbed and rice is tender. Place 1 scoop of rice on plate. Top with veggies, then pour remaining sauce over top. Enjoy!