When Mother's Day came along, I was thrilled my hubby and two lovely daughters made a special vegan dish for me. They wouldn't tell me what it was, but I LOVED it! I had to post it because it was so good and full of great flavors; lime, Thai pepper, mint, avocado, eggplant, cashews, etc. I grabbed my camera and took a quick shot of it:
Not the best picture, but it was so delicious! Here is the recipe they used and how they made it (originating from smitten kitchen):
Thai Vegetable Salad
2 purple eggplants (3 pounds total)
1 tsp grated lime zest
1/2 cup fresh lime juice
1/4 cup tamari or soy sauce
1 red Thai chili or serrano pepper, minced
1 TBS light brown sugar
1 small garlic clove, minced
1 tsp finely grated lemon zest
1 Haas avocado, thinly sliced
1 large carrot, cut into julienne strips
1 medium English cucumber, thinly sliced
1/2 pound cherry tomatoes, thinly sliced
1/2 medium red onion, halved and thinly sliced
3 TBS chopped mint
1/2 cup roasted cashews, coarsely chopped
Snipped chives for garnish
Slice eggplant crosswise and pan roast over medium-high heat or grill with a little olive oil until browned nicely. Slice thin and set aside.
In small bowl, whisk/mix lime zest, lime juice, soy sauce, chili, brown sugar, garlic and lemon zest. Stir 3 TBS of this dressing into the eggplant.
In large serving bowl, combine all ingredients, pour dressing over top and toss until mixed thoroughly. Enjoy!
Thank you my lovelies. I enjoyed Mother's Day tremendously.