Thai Mushrooms and Chilli Sauce

This delightful recipe needs no explanation…just yumminess to your tummy!

Thai vegetables w/cauliflower papaya rice


6 Oyster Mushrooms

1 Yellow Bell Pepper

1 small zucchini

1/4 c red onion

3 tbl sesame seeds

2 tbl coriander


1 c cauliflower, grated into rice size pieces

1 c fresh papaya

1/4 c coconut milk

3 dates

Chili Sauce:

1 red chilli, seeded

1 plum

2 dates

5 tbl rice vinegar

1 garlic

2 tbl coriander

2 tbl nama shoyu

To make this heavenly meal, start by cleaning mushrooms and adding to large bowl, set aside; Wash and pat dry yellow bell pepper, seed and julienne, add to bowl; wash and clean zucchini, slice in 1/4 inch circles; dice red onion, add to bowl; toss to combine.

In a separate bowl, grate cauliflower, chop papaya in small pieces, add to bowl, In a blender or food processor add dates and coconut milk, blend and pour over rice, toss to combine. Set aside.

To make chili sauce, soak dates and plums, for 2 hours, do not discard water; Add dates and plums to blender or food processor, blend until smooth and creamy, add other sauce ingredients, blend until creamy and smooth, add date/plum water if sauce is too thick; toss vegetables and sauce to combine and coat (I like to let my vegetables marinate in the chilli sauce for about an hour, tossing occasionally).

Now you are ready to indulge in this wonderful dish: Plate a portion of cauliflower papaya rice in the middle of the plate, add the vegetable mixture to half of the cauliflower rice, continuing to place the remaining spoonful on the plate. Top with sesame seeds and cilantro!


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