The Tempeh Satay below would not be complete without the “Satay Sauce” (page 41). A simple blended mixture of onion, garlic, chili paste, peanut butter, rice vinegar, soy sauce, sugar and coconut milk, it whips up in a flash and is an absolutely essential sauce for the satay. Rich, spicy, bursting with flavor, this would be good on a multitude of foods. As I mentioned below, I avoid coconut milk because of the very high fat (and very high saturated fat) content, so instead of that, I use a mixture of almond milk and coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk.). I find this gives me all the flavor of coconut milk without the fat. If you do this, be sure to make an entire cup – the Satay uses ¼ cup, and the Satay Sauce uses the other ¾ cup.
Keeping it “McDougall Friendly” checklist:
- Instead of coconut milk, use almond milk flavored with coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk).