Chick’n Satay
[Vegan]

For the Chick'n:

• 1/2 bag soy curls (110 grams [use only the large pieces])
• 8 Bamboo skewers, soaked for 2 hours in cold water

For the Marinade:

• 2 tablespoons low-sodium tamari
• 1 tablespoon maple syrup or xylitol
• 1/4 Nori sheet, cut into small pieces
• 1/4 cup canned coconut milk
• 1 tablespoon Thai seasoning or curry
• Black pepper, to taste
• 1 tablespoon fresh ginger, shredded
• 3 cloves of garlic, sliced
• 1 tablespoon grapeseed oil (or oil of your choice)
• 1 tablespoon water

For the Peanut Dip: 

• 3 tablespoons peanut butter
• 1 tablespoon low sodium Tamari
• Garlic powder, to taste
• 1 teaspoon fresh ginger, shredded
• 2 tablespoons maple syrup or xylitol
• Juice from 1 lime
• 1 teaspoon Thai chili sauce, optional