Thai Popcorn

I tried out this Appetizer dish for girls night.

And it was amazing, everyone really enjoyed it, so this is party friendly!  And not too much work.

Thai 'Popcorn'
Serves 8

Wraps
6-7 big leaves or 20 small green leaves (spinach, lettuce) cut into 2" by 2" pieces or 4x4

Filling
1 cup coconut shredded coconut toasted (heating them on a skillet with no oil, is enough to toast them)
1/2 cup peanuts toasted
1/4 cup soy sauce +2 tbsp (depending on how salty you like it)
1/4 cup sugar + 2tbsp (depending on how sweet you like it)
3/4 cup water

Toppings
1 lime thinly slice peel included
1/4 cup of ginger minced
1 hot pepper thinly sliced (optional)
1 cup cilantro chopped
1/2 cup peanuts roughly chopped (or food processed) and  toasted
1/2 cup shredded coconut toasted

Dry roast the peanuts and the coconut for the filling.  Once fragrant and lightly browned, add the soy sauce, sugar and water.  Add 1/4th of a cup to start out with and add more based on your taste preference. When I made this yesterday I used 1/4 cup plus 2 tbsp for both sugar and soy sauce,  but I think next time I make it I will use less of both.

Add the water to the filling, once bubbling, let simmer for 5 minutes.  Take it off the burner.  Blend the ingredients-- it will become like a fluffy paste.

Place filling in a serving bowl.

For the toppings, prepare all ingredients separately.  On a large serving tray, the lettuce leaves can be arranged on the outside, with a bowl of the filling in the middle.  Each topping can be placed in a separate small serving dish-- apart from the peanuts and the coconut which can be mixed together.

To make a 'popcorn', take a piece of lettuce, put about 1/2 tsp - 1 tsp of filling, 1/4 tsp ginger, 1-2 pieces of lime, 3-4 pieces of chopped cilantro, 1 small piece of hot pepper (opt), 1/2 tsp of peanut/coconut mixture , and fold over the lettuce leaves and pop in the mouth!

Everyone loved these little treats!
Another option is to prepare each 'popcorn' yourself and toothpick them to hold them together and serve on a tray.

Lots of fun!

South Asian Noodle Extravaganza

makes about 4-5 servings

Cook enough noodles enough for 2
leftover quinoa and beans (1/4 to 1/2 cup each)

2 tsp oil
1/2 tsp cumin powder
1 tsp hing (Indian Spice, garlic powder can be used in place of)
1/2 tsp amchur or mango powder (indian spice, optional)
2 tsp coriander
1/2 tsp salt
2 tbsp nutritional yeast
1 tsp sriracha sauce
1/2 tbsp red thai curry paste
1/4 cup of water
 1 small cauliflower chopped
1 tomato chopped
1 red bell pepper chopped
1 bunch broccolini chopped
2 tbsp tahini
3 tbsp peanut thai sauce
1 tbsp tomato paste
1 tbsp balsamic vinegar
juice of 1 lemon
1 tbsp cilantro

Heat the oil with the cumin and the hing.  Add the cauliflower and the rest of the vegetables.
Add the mango powder, coriander, salt, and nutritional yeast and water.  Cook for 5-10 minutes.

Mix the tahini, curry paste, peanut sauce, tomato paste,sriracha, and vinegar in a separate container.

Add the mixture to the vegetables and stir.  Add a can of beans, package of mushrooms or some leftover quinoa or rice -- if you have it. Let the sauce and ingredients heat up for 5 minutes.

Once vegetables are desired consistency and temperature, take off the stove and mix in the lemon juice and cilantro.

Serve :)