Asian Peanut Sauce
Source of Recipe
Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time by Lorna Sass
Recipe Introduction
With this sauce on hand, you can create a multitude of habit-forming
dishes. Toss peanut sauce with pasta and grains as well as steamed
vegetables, salads, and slaws. When chilled, it's thick enough to use as
a condiment on a sandwich of grilled vegetables.
List of Ingredients
1 cup unsalted nonhydrogenated peanut butter
2-1/2 tablespoons tamari
1 to 2 teaspoons brown rice or seasoned rice vinegar
1/4 to 1/2 teaspoon cayenne (depending on your tolerance for the heat)
2/3 to 3/4 cup boiling water
Finely minced garlic and fresh ginger to taste (optional)Recipe
1. Place the peanut butter, tamari, rice vinegar, cayenne, and 2/3
cup boiling water in the bowl of a food processor.
2. Process to blend, adding additional boiling water, if necessary
to create a thick but pourable sauce.
3. Use immediately, or transfer to a jar and refrigerate for up to
2 weeks. When ready to serve, blend in garlic and ginger to the portion
you'll be using. If necessary, thin the sauce to the desired consistency
with hot water.
Preparation time: 10 minutes
What is tamari? Similar to soy sauce, tamari is made from soybeans but
it does not contain wheat. It is thicker than soy, and has a smoother
flavor because it is brewed over time, sometimes six months. Although
sometimes used in cooking, it is more frequently used for basting or as
a condiment.
|
|
member logon
