Saturday, December 3, 2011

Island Grill

Rumbi's is a restaurant franchise in my neck of the woods which features a paradise of Asian flavors. A nutritarian version would be perfect for a buffet party this month. Guest can build a salad or rice bowl from the selections below. The secret is having several intense sauces. I've included recipes for my favorites: Sweet Orange Ginger, Teriyaki, Coconut Chili, and Creamy Peanut. The amounts are easily doubled or halved.

Build the meal with these choices:
Leafy Greens
Brown Rice
Grilled Tofu
Black Beans
Mandarin Oranges
Pea Pods
Tomatoes Slices
Bell Pepper Strips
Mango chunks
Carrot shreds
Pineapple tidbits

Sweet Orange Ginger Sauce
2 c. orange-peach-mango juice
1/2 c. Nama Shoyu, Tamari or Braggs Liquid Aminoes
1/4 c. rice vinegar
2 Tb.cornstarch
1 Tb. fresh ginger, grated
1 mango, peeled and cubed
In a small saucepan, whisk together all ingredients except mango. Heat just to a boil, stirring constantly. Remove from heat. Stir in mango.

Teriyaki Sauce
1 c. Braggs Liquid Aminoes, Nama Shoyu, or Tamari
1 c. water
1/4 c honey, agave nectar, maple syrup or coconut sugar
2 Tb. minced garlic
1 c. pineapple juice
3 Tb. grated ginger
2 Tb. cornstarch
Whisk together ingredients in a small sauce pan. Heat just to a boil, stirring constantly. Remove from heat.

Coconut Chili Sauce
1 can (14 oz.) thick coconut milk
1 Tb. Roasted Red Chili Paste (or to taste)
Combine and serve.

Creamy Peanut Sauce
1 c. orange juice
2 Tb. lime juice
1/4 c. rice vinegar
1/4 c. peanut butter
1/4 c. tahini
1 Tb. Braggs Liquid Aminos, Tamari, or Nama Shoyu
1 clove garlic
1" of fresh ginger
Blend until smooth.

To your health and happiness,

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