*NEW* Peanut Watermelon Poke!
I'm putting my new recipe book together, and hope to have it ready for you all by somepoint in July! It is a collection of 43 recipes I've showcased over the last few years during my Rythmia Facebook Live cooking demos. It includes some of my fave go-to dishes, like:
Sunflower Seed Cookies
Tofu in Maple Teriyaki Sauce
Stuffed Butternut Squash
Pulled Carrot Sandwich
Chik ’n Yucca Waffles
Meg’s Go to Taco Salad
And this new one, Peanut Watermelon Poke!
4 cups seedless watermelon, rind removed, cut into 1 cm cubes
1/4 cup rice vinegar
2 tbsp toasted sesame oil
3 tablespoons soy sauce
juice of 1/2 lime
2 tablespoons peanut butter
1/2 tablespoon maple syrup
1 tablespoon sesame seeds
1/2 cup cilantro leaves, chopped
Place watermelon in a large resealable bag or glass storage container. Blend rice vinegar, oil, soy sauce, lime juice, peanut butter, and maple syrup in a blender until smooth. Pour over watermelon, seal bag/container, and chill at least 4 hours or overnight.
Heat a large skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes
Bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer until thickened.
Chill watermelon and sauce separately at least 1 hour.
To serve, toss watermelon with sauce and top with sesame seeds and cilantro; serve with rice and fresh veggies.