Vegan chef teaches flavorful Thai cooking techniques

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Vegan chef teaches flavorful Thai cooking techniques

Durango Mountain Institute sponsors presentation by wellness author Tess Challis
Vegan and author Tess Challis packs her spring rolls with a variety of fresh and healthy vegetables and tofu. Challis taught a Thai cooking class Saturday at the Durango Mountain Institute.
Tess Challis’ Peanut Sauce from Radiant Health, Inner Wealth

4 cloves garlic, peeled
½ cup natural peanut butter (smooth)
1 inch ginger root, chopped
2 tablespoons white or yellow onion, chopped
1/3 cup water, preferably filtered
1 cup coconut milk
2 tablespoons Tamari, shoyu or soy sauce
1½ teaspoons sea salt
¼ cup apple cider vinegar or fresh lime juice
½ cup organic sugar or sucanat
2 tablespoons dark molasses (Do not use blackstrap, because it is overpowering.)
2 tablespoons toasted (dark) sesame oil
1 tablespoon black bean paste (optional)
1 tablespoon Sriracha hot chili sauce
In a large blender, mix garlic cloves, peanut butter, ginger, onion and water until smooth.
Add remaining ingredients and process until smooth.
Place in a glass container with a tight-fitting lid.
Store up to two weeks in the refrigerator. Yields 3 cups of sauce.

Vegan chef teaches flavorful Thai cooking techniques

Vegan and author Tess Challis packs her spring rolls with a variety of fresh and healthy vegetables and tofu. Challis taught a Thai cooking class Saturday at the Durango Mountain Institute.
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