This sauce is quick and easy to make and can be used for a couple of different meals.
This is something of a "treat" because it definitely violates our "no added sugar" rule. But we really like it, so it is an exception we allow.
The recipe is based on "Almost Instant Peanut Sauce" from The China Study Quick & Easy Cookbook. There are a couple of different recipe books put out by the folks who published The China Study, but we were drawn to the "Quick & Easy" part.
- ½ Cup Organic peanut butter
- ¼ Cup low-sodium Tamari (or soy sauce)
- ¼ Cup Brown rice syrup
- 2 T Rice vinegar
- ¾ tsp Ground ginger
- ½ tsp Chipotle chili pepper
We have substituted Agave syrup for the brown rice syrup, so use whatever liquid sweetener you have. Honey would probably be okay, too. The truth is it's all just sugar, but at least these options are less processed than white cane sugar.
- Combine all the ingredients into a mixing bowl
- Use a wisk to mix the ingredients until smooth
I said it was easy. You can store this in the fridge, covered, for a week.
There are two main dishes that we recommend.
Spicy Thai Noodles
We use Annie Chun's Brown Rice Noodles, which Amazon has in a pack of 6 for a good price, but any noodle you like will do. Simply cook the noodles, spoon in the desired amount of Peanut Sauce and mix. Garnish with cut green onions and crushed peanutes, if you want. You can also dust a but more chili pepper on there if you want it to be more spicy. You can serve this warm or chilled.
Wilted Spinach with Peanut Dressing
Melt a Tablespoon or so of Coconut oil in a pan over medium heat. Add some onions, garlic, pine nuts and/or whatever else you want in your warm salad. Saute these items until they are about done (whatever that is for you). Add copious amounts of spinach. Warm the spinach, turning occasionally until it is very wilted. Move to a bowl and spoon on some warmed (a short time in the microwave will do it) peanut sauce. Mix it in a bit and serve.