Hello Dear Reader-
When it comes to vegan cooking, it’s all about the dressing or sauce! That’s the secret to enjoying the healthiest foods on the planet: fruits, vegetables, whole grains, legumes and beans, nuts and seeds. And when it comes to quick and easy preparation…I’m all about batch cooking. Yes, if you’re cooking things like roasted vegetables, quinoa, brown rice, chickpeas, lentils and toppings like Sweet and Spicy Almonds, why not double or triple your recipe? Store some in the fridge and freeze some for later. Open your fridge- and voila you have a palette of plant-based foods to chose from.
The recipe uses these ingredients:
Starting with the water on the upper left and going clockwise that’s garlic, natural peanut butter (without any added oils or sugar), salt, lime juice, soy sauce, Sriracha, minced ginger, and maple syrup. This is a wonderful whole food plant-based sauce. In other words, it is made from whole minimally processed ingredients without any added oils and sugar.
The next step is simple. Add all of the ingredients to a blender. Blend them until smooth and pourable, adding more water if necessary. Keep in mind that the sauce will thicken as it becomes cooler in the refrigerator and you can always add a bit more water later if necessary.
I love to keep a batch of this Asian Peanut Sauce in the fridge for bringing all sorts of dishes to life like Rainbow Buddha Bowl, Spicy Asian Salad and Pad Thai /Peanut Noodle Stir Fry. All of these dishes are nutrient rich, relatively low in calories, complete devoid of cholesterol and full of antioxidants and phytonutrients. And they follow the Healthy Vegan Made Easy system so they can be prepared with little time and fuss.
Asian Peanut Sauce
- 1 ½ cup smooth natural peanut butter
- 2 medium garlic cloves
- ¼ cup lime juice
- ¼ cup soy sauce or tamari
- 1 tbs sriracha or more for increased spiciness
- 1½ cup water
- 3 tbs agave nectar or maple syrup
- 2 tbsp freshly grated ginger
- 1 tsp salt or to taste
- Add all of the ingredients to a blender. Blend until smooth and pourable, adding more water if necessary. The sauce will thicken as it becomes cooler in the refrigerator.