Peanut Sauce

Recipe adapted from the original posted on The Food Revolution Network. It has been rewritten and altered by Dr John
Makes: 1/2 cup

Peanut Sauce is versatile. It is a wonderful addition to vegie whole grain and bean bowl combinations or placed on roasted vegie dishes and salads. You will like this recipe. Dr John

Ingredients:
  • 1/4 cup peanut butter smooth or crunchy
  • 2 Tbsp coconut aminos- or use low sodium soy sauce or tamari
  • 2 to 3 tsp pure maple syrup or molasses or use half and half.
  • 1 Tbsp rice vinegar or apple sider vinegar
  • 2 Tbsp ginger fresh minced or grated- or use 1 1/2 tsp ground ginger+/-.(Optional)
  • 1 tsp tahini [sesame seed paste]
  • 2 Tbsp lime juice [the juice of about 1lime]
  • 1/2 tsp red pepper flakes or 1 tsp of a red pepper paste like
  • Sambal Oelek or other favorite hot sauce (Optional)
  • 1 to more Tbsp water to desired consistency
Instructions:
  1. Whisk all ingredients together in a bowl. You might microwave the peanut butter or tehini for 15 seconds to make mixing easier.
  2. If the sauce seems too thick whisk in an additional 1 or 2 Tbsp of water.
  3. If sauce needs thickening you may add a tsp of corn starch or a little more peanut butter.
  4. Use now or keep in the fridge before using. It will keep in the fridge for a week. It may be frozen for up to 3 months.

Serving: Mix some directly on your vegie-grain bowl, on roasted vegies, or a as a sandwich spread . Alternatively, place it on the side in a small bowl for individual use.

Notes:
Sodium:
Many clients need to drastically reduce sodium intake. It can make a big difference in decreasing or eliminating hypertension or heart failure as examples. Substituting low salt soy sauce and tamari helps a little. There is even less sodium in coconut aminos or certain brands of vegan Worcestershire saucehave as little as 40 mg Na in each tsp.

Caution:
People with established Heart Disease, Atherosclerosis, previous Stents, Bypass procedures, or who have Diabetes, are advised to be cautious about added fats, even plant-based oils. These include: Nuts, Tahini, and Avocado. Use dressings as flavorings only.
Use dressings and sauces sparingly. You may also add a little Balsamic Vinegar, Brown Mustard, or Salsa to your salad for additional flavor and enjoyment. These “stretch” the dressing; and you use less oil😊.