Thai peanut sauce
Thai peanut sauce (adapted from Sprouted Kitchen)
2 cloves garlic
1 thumb sized nub fresh ginger, peeled
zest and juice of two limes
1 jalapeno, seeds can be removed for less heat or left in for more heat
2 tablespoons honey or maple syrup
3 tablespoons soy sauce, or tamari
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
¾ cup creamy peanut butter
4 tablespoons coconut milk or water, to thin the sauce
1 handful cilantro
1 small handful basil leaves
Method: Blend all ingredients in food processor or blender, except the fresh herbs. Add more coconut milk/water to thin the sauce more if desired. Finally, add in fresh herbs and pulse until they’re a consistency you like.
-This sauce is delicious on top of white or brown rice, soba noodles, or even quinoa! We like it with a mixture of whatever vegetables are in season. A mixture of raw, thinly sliced vegetables along with quickly sautéed vegetables is delicious!This is a wonderful meal to have leftover the following day, just double the sauce ingredients and cook up a big batch of grains for future meals.