• Assorted colorful seasonal vegetables , sliced in a range of sizes
• 1/4 teaspoons sea salt or juice of 1/2 lemon

• 2 tablespoons chopped peanuts or peanut butter
• 1 teaspoon minced scallions
• 1 teaspoon finely chopped chili pepper
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons tomato paste
• 1/4 cup hoisin sauce
• 1 teaspoon sugar
• 1/3 cup water
• 1 teaspoon vegetable oil

• 1 teaspoon finely chopped chili pepper
• 1 tablespoon minced garlic
• 2 tablespoons grated carrot
• 1/4 cup fish sauce
• 8 tablespoons lemon or lime juice
• 3 tablespoons sugar

• 1 cup plain nonfat yogurt
• 1 teaspoon salt
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin

To prepare vegetables: In a large pot with a steaming basket insert, bring 2 cups of water to a boil. Add salt or lemon juice to enhance flavor. Place vegetables in steaming basket and cover. Cook 3 to 5 minutes; remove steamer from pot.

To make sauces: In 3 small bowls, mix each set of ingredients together and stir. Sauces can be prepared and refrigerated up to one day in advance; serve alongside steamed vegetables.