One thing has become a stable in my cooking is peanut sauce. Who doesn’t love peanut butter in a smooth, pourable form to put on everything from sweet potatoes, to noodles to salads and dips. It is so simple and versatile – it’s a must.
Lately, I am making the effort to transition to a plant-based and whole foods focused diet. Through having more of a conscious effort of the ingredients I use, from a nutrient and also ethical standpoint, I have been challenge to experiment more with my food. In a way it brings life back to the cooking process, allowing you to create different substitutions and come up with new ways to prepare a dish. Also, I feel a lot better. Through filling my body with fresh, whole foods I feel more satisfied and sustained.
Peanut Sauce Recipe
1/2 cup all natural peanut butter (no sugar, no salt – just peanuts)
3 tbsp soy sauce
1 clove garlic, crushed
1 tsp ginger, grated
1/4 tsp chilli sauce or flakes (adjust to preferred spice level)
Add all ingredients except for water into a bowl and stir. Slowly add water and stir until desired consistency. If using as a dipping sauce, less water and more for things such as a dressing.
So, what I did – and what is an excellent make ahead dish – is roast up some sweet potatoes in the oven at 400 degrees for about a half hour, slit them open and stuff them with some lightly sautéed kale. Lastly, top them with sliced scallions, cilantro and of course… a good helping of our beloved peanut sauce. Enjoy!