When I first began making this sauce, there was no way my toddlers were going to embrace it or the veggies I usually serve it with. But as they’ve grown bigger and less picky, this has become a go-to in our house. The peanut butter is a familiar flavor and the red pepper flakes can easily be omitted. Mostly it’s a great way to bring a creamy goodness to whatever’s coming from your garden. This type of sauce is probably most familiar stirred into fat noodles with a sprinkling of green onions on top. We like ours with pan-fried tofu and lightly sautéed veggies atop a bed of brown rice. This also makes a great dip for Vegetarian Spring Rolls. Any way you stir it, it’s a winner.
Makes 6-8 servings
- 3 cloves garlic
- 1 cup all-natural peanut butter (the kind I use, I grind myself and is made only of peanuts)
- 1/3 cup hot water
- 3 Tbsp. soy sauce (make sure yours is nothing more than fermented soy)
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. coconut oil
- 1 Tbsp. honey (local if you can get it)
- crushed red pepper, to taste
- diced cilantro or basil or green onions, if desired
- Place garlic in food processor to chop. Add peanut butter and water. Pulse until well-combined.
- Add soy sauce, vinegar, oil, honey and red pepper flakes. Pulse several times to mix well.
- Remove from processor into bowl and either mix into noodles or veggies and rice. You can also store in the fridge for a week or triple the recipe and freeze the extras for up to three months.