Coconut Aminos in Action!: Peanut-Free Satay Sauce and Cheat's Turkey Satay (gluten free, soy free, ACD)
Posted Mar 10 2010 7:08pm
Tonight I made a quick stop at the co-op after work and discovered something truly amazing: COCONUT AMINOS . I saw it on the shelf by the umeboshi plum vinegar and sesame oil and other Asian specialty foods. Curious, I picked it up, read the label, and promptly did a happy dance. Without batting an eye I put it in my basket.
What are coconut aminos? It is a soy-free, vegan, gluten-free, raw product that is basically like soy sauce or Bragg's aminos but made from coconut sap and salt.
WHAT?! Yeah. Another soy-free soy sauce! I already am totally addicted to South River Miso's azuki and chickpea soy-free tamaris (which, at the time of writing this, they currently do not have in stock, sorry to say), so this was like a dream come true. I had never seen this stuff before, and it totally blew my mind. THank you, Wedge Community Co-op , for having so many amazing new things on your shelves all the time for me to blow my paycheck on.
Anyway, my dinner plans for a green smoothie were totally sidelined. I needed to use these coconut aminos, STAT.
I decided to make a detour to the meat department, found some lovely turkey breast filets, and decided to make a turkey vegetable stir-fry with my new aminos. Then I got home, saw the new jar of Sunbutter on my shelf, and decided I would try making an on-the-fly peanut-free SunButter turkey satay. I used adore peanut satay, but haven't eaten it in at least 8 years (I gave up peanuts in 2002, darn allergies). It was time to return to the land of satay. Tonight. So I set to work.
The first order of business was to try the coconut aminos. I was rather surprised to see that it was a bit effervescent - it fizzed when I opened it. Natural fermentation, hooray! I tried a little spoonful, straight up. The flavor was rich and salty and a little sweet, like a good full-bodied tamari. It was awesome! On top of the incredible flavor, coconut aminos are loaded with 17 naturally occuring amino acids and all sorts of other good stuff. Right on. If you are on a strict ACD, this might not be the product for you if naturally fermented products make your symptoms flare up. If you can handle some natural fermentation, go forth.
About 20 minutes and dirty tasting spoons later, I was sitting down to a tasty meal of turkey Sunbutter satay and steamed vegetables. It was great! I was totally happy with the result. I could probably tweak this recipe more and make it better, but I'm going to share it with you anyway, because I'm totally freaking out about these aminos. Find them. Buy them. Use them. You'll love them.
They aren't even paying me to say that!
Use sauce in place of traditional peanut butter satay on chicken, or use as a dipping sauce for spring rolls or collard wraps. It was also very tasty drizzled over steamed vegetables, licked off my fingers, and eaten straight from the bowl.
Mix together all ingredients in a small bowl until well combined. Serve immediately, or refrigerate until ready to serve.
This tasted really good and was ready in no time. It felt like a total cheat, because I think real satay involves a lot more work, but this tasted "real" to me! For more intense flavor, let turkey marinate longer in sauce. You could easily substitute chicken breasts for turkey breasts. The trick with broiling meat is to check on it often - it can get overcooked quickly! Nothing is more horrible than overcooking quality meat - if you're going to eat the animal, treat the meat with respect and don't turn it into a hockey puck. I doubled the recipe, since I only had a small amount of turkey (cooking for one!).
1 lb turkey breast filets (or chicken breasts)
2 batches Sunbutter Satay Sauce, for marinading and serving
Place bamboo skewers in a pan of water and let soak for 10 minutes. Meanwhile, slice turkey or chicken into long strips about 1"x1/2". Thread strips onto skewers - you'll probably be able to fit 2-3 strips/skewer - and place on a plate or small tray. Drizzle with Sunbutter sauce, flip, and drizzle other side with sauce. Let sit for about 5 minutes (or cover, place in refrigerator, and you could probably let sit for up to one day).
While it sits, heat up your broiler and line a broiler safe pan with aluminum foil.
Once broiler is hot, transfer your skewers to your prepared pan. Your skewers should look something like this:
Broil 3 minutes, flip, then broil another 2-3 minutes, until browned and totally cooked through, but still moist and juicy. Because you're cooking poultry, it needs to be totally cooked - no pink! Cut into the thickest part with a sharp knife to see if there is any pink left. If there is still pink, put in for another 1-2 minutes, but check often. Do not over cook!
Remove from the broiler, let rest 2-3 minutes, then serve hot with remaining satay sauce.