Asian Chicken Skewers with Peanut Dipping Sauce


Serves 6

1 pound organic chicken breasts, cut into 1-inch strips
1/4 cup Soy Vay marinade

1/3 cup smooth peanut butter
1/3 cup chicken broth
1 garlic clove
Juice of 1 lime
2 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon ground ginger
1 teaspoon sriracha
1 tablespoon fresh cilantro

Crushed peanuts, to garnish
Cilantro, to garnish
Lime wedges, to garnish

1. In a glass bowl, toss chicken in Soy Vay until coated. Cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

2. Meanwhile, add all remaining ingredients to Vitamix.

3. Grill chicken, about 2-3 minutes per side, on medium-high. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.


Olive Tapenade with Crudîtes


Photos by Erin Mosher


Makes 1 cup

2 garlic cloves
Kosher salt + pepper
1/2 cup niçoise olives, pitted
1/2 cup oil-cured Mediterranean olives, pitted
2 teaspoons capers, rinsed
1 tablespoon lemon juice
Zest of one lemon
1/2 cup olive oil
2 tablespoons parsley
2 cups raw vegetables, such as radishes, carrots, jicama, cucumber

1. Purée all ingredients in your Vitamix until combined. Serve with crudîtes.


Dairy-Free Green Goddess Dressing


Photos by Erin Mosher


Makes 3/4 cup of dressing

1/3 cup tahini (or almond butter)
2 tablespoons Italian parsley
1/3 cup green onion, chopped
1 tablespoon sesame seeds
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
Juice of 1/2 lemon
1/3 cup light coconut or almond milk
1/4 cup olive oil
1/3 avocado
2 garlic cloves
Salt + pepper

1. Add all ingredients to your Vitamix. Pulse until smooth; taste and add more salt if needed.

adapted from cotter crunch blog