Sauce:
Soak 4 tamarind beans in H20 (remove shell and seeds)
1/4 in. ginger root, grated
6 mint leaves
1/2 cup apple juice
2 dates, pitted
Veggies:
1 red pepper, in strips
1 carrot, use potato peeler for shreds
handful of cilantro leaves, chopped
1 zucchini, spiralized
1/4 cabbage, strips
5 green onions, green and white parts
5 button mushrooms, sliced
Drain water from tamarind after 1 hour. Put all sauce ingredients into blender and blend on high until smooth. Taste and see what it needs.
Pile veggies in a serving bowl and pour sauce over and mix. Put into serving bowls with a few mint leaves on top for garnish.
Soak 4 tamarind beans in H20 (remove shell and seeds)
1/4 in. ginger root, grated
6 mint leaves
1/2 cup apple juice
2 dates, pitted
Veggies:
1 red pepper, in strips
1 carrot, use potato peeler for shreds
handful of cilantro leaves, chopped
1 zucchini, spiralized
1/4 cabbage, strips
5 green onions, green and white parts
5 button mushrooms, sliced
Drain water from tamarind after 1 hour. Put all sauce ingredients into blender and blend on high until smooth. Taste and see what it needs.
Pile veggies in a serving bowl and pour sauce over and mix. Put into serving bowls with a few mint leaves on top for garnish.
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