Thai Miang Khum (little bites)

I was wondering what to make for dinner. Something light. Finger food. I stopped for tea at Peet's and glanced at the paper. There it was, the perfect idea for dinner. I decided to make up the recipe from the newspaper image.

Wash the spinach leaves.

Prepare coconut noodles.

I was happy to find some Thai peppers in the garden.

Wildcrafted jungle peanuts

Slice lime as thinly as possible then mince.

Prep work can be done ahead of time.

The finer you can cut the strands, the better.

Filling:

*young coconut strands

*lightly toasted wild jungle peanuts and sesame seeds

*sprouts: pea, broccoli, sunflower (or micro greens)

*chopped: Thai peppers( seeds removed), green onion, red onion, ginger, lime (skin on), mint leaves, cilantro leaves

Sauce:
ume vinegar,
tamari,
tamarind sauce,
toasted dehydrated coconut,
mince together: lime, ginger, cilantro, mint,
add a little coconut palm sugar and water to blend, as finely as possible.

James thought it needed a little more sweetness. I'm always trying to skimp on sugar.

Next time I'll look up a recipe but it was fun to bring a black and white image found in a newspaper to life.

Walnut Pate Party Boats

Walnut Pate Party Boats

3 Cups Soaked Walnuts
1/4 Cup Nama Shoyu (Or less, depending on taste)
1-2 Pinches Sea Salt
Cumin to taste
1 Handful of Cilantro
2 Scallions
2 Carrots
2 Celery Stalks

Put all in a food processor and pulse for 20-30 seconds. Serve on anything!

Can also add kefir cheese

If you want to get creative, you can add the celery stalks, for the white one, then the carrots and some beets for the orange one, and cilantro, scallions, basil......anything green you like, for the green one. If you feel like it you can add pine nuts. Serve in raw pepper boats or zucchini boats, or wrapped inlettuce or in a wrap or with flax crackers.

Friday Night Finger Foods

The puff pastry cups contain home made goat's cheese and a variety of things like anchovies, red pepper, zucchini bits, sun dried tomatoes, etc.
Stir a little water into an egg white and paint the outside edges of the pastry.
When baked (425 degrees F until puffed and golden brown) these are tasty cups to hold chipoltle guacamole (mashed avocados with chipotle salsa) or some of the other tasty bits on the plate, like the sprouts or salmon.

The salmon was cooked with a little coconut oil. Put in oven while you cook the shrimp, or be brave and cook both at once in their own skillets.

For the shrimp, cut tiny pieces of ginger, onion, red pepper, zucchini and saute in butter.
Squeeze in garlic and once the vegetables are almost cooked, add the shrimp.

Serve salmon on beds of sprouts and sprinkle a little tamari on the salmon. The shrimp is served in beds of the sauted vegetables, with some for garnish on top. Pile on the puff cups and add chipotle guacamole and tiny loaves of wheat free multi-grain bread, sliced thin. (see non gluten bread recipe or make your own recipe).

More filling than it looks and a great finger licking way to begin the weekend.