Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer

Author:Allyson Kramer
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2013-06-23T04:00:00+00:00

YIELD: 4 SERVINGS

1 can (20 ounces, or 560 g) hearts of palm, drained and chopped into small bites

1 tablespoon (3 g) dulse flakes

1/2 teaspoon sea salt

Juice of 1 lime

1 tablespoon (15 ml) olive oil for sautéing

1 green bell pepper, chopped

1 yellow onion, diced

1 teaspoon crushed red pepper

1 tomato, seeds removed and diced

2 cloves garlic, minced

1 teaspoon additional sea salt

1 can (13.5 ounces, or 400 ml) coconut milk

1 tablespoon (10 g) superfine brown rice flour mixed with 3 tablespoons (45 ml) water

1/2 cup (8 g) chopped cilantro

3 cups (555 g) cooked rice or quinoa, for serving

Place the hearts of palm and dulse flakes in a small bowl. Toss with sea salt and lime juice and cover. Let rest at least 1 hour, up to 3. Drain and set aside.

Once the hearts of palm have marinated, place a large, deep frying pan over medium-high heat and add the olive oil, bell pepper, onion, red pepper, tomato, garlic, and the sea salt. Sauté about 7 minutes or just until peppers become tender.

Add the coconut milk and hearts of palm and cook over medium heat for about 10 to 15 minutes or until the bell peppers are thoroughly cooked. Drizzle in the flour slurry and whisk quickly to combine into sauce. It will thicken immediately. Let cook briefly while stirring constantly.

Toss in the chopped cilantro and serve immediately over cooked rice or quinoa.

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