Yield: 6 servings
|2 cups||Plain soy milk|
|1||1 inch squar orange peel; pith removed|
|⅓ cup||Unsalted dry-roasted peanuts|
|1 tablespoon||Cocoa powder; preferably Dutch|
|1 tablespoon||Vegetable oil|
|1 medium||Onion; diced|
|2||Ribs celery juice; diced|
|1||Clove garlic; minced|
|1 large||Ripe tomato; seeded & diced|
|1||Roasted red bell pepper; diced|
|1 tablespoon||Ginger juice; (to 2 tbsp)|
|1 pinch||Cayenne pepper; (optional)|
|2 tablespoons||Fresh lime juice|
|Salt & freshly ground pepper to taste|
|Chopped roasted peanuts|
In a medium saucepan over medium heat, combine soy milk, cinnamon stick, star anise, cloves, allspice, and orange peel. Heat to just below boiling point, then turn off heat, cover and let steep for 30 minutes. While spices are steeping, place peanuts in a blender and pour in enough of the water to cover. Blend on high for 2 minutes. Add cocoa and remaining water, rinsing down the sides of the blender. Blend on high for another 2 minutes. Strain into a 1-quart measuring cup or bowl. Add steeped soy milk, straining out spices. In a medium skillet over medium-high heat, saute onion and celery in oil until onion becomes translucent, about 4 minutes. Add garlic and tomato and continue cooking until tomato has softened, about 3 minutes.
Transfer vegetable mixture and ¾ of the roasted pepper to the blender.
Blend on high until smooth and creamy, adding a little of the soy milk mixture if necessary. Combine puree and remaining soy milk mixture in the saucepan. Heating over a medium-low flame, stir in ginger juice, cayenne, lime juice, salt, and pepper. Garnish each serving with remaining bell pepper chunks and chopped peanuts, if desired.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
NOTES : To roast peanuts yourself, place them on a cookie sheet and bake at 325 F for 10 to 15 minutes. Peanuts should be aromatic and only slightly golden brown.
Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.