PROTEINS

Peanut Sauce

low carb vegan recipe

½ cup creamy peanut butter
1 tsp minced ginger, squeeze strained
½ tbsp minced garlic, squeeze strained
2 tbsp tamari or soy sauce (low-sodium)
1 tbsp rice vinegar
1 tbsp water
Juice from 1 lime, hand squeezed
1–2 tsp stevia or monk fruit, optional
Super Spice to taste, ~½–1 tsp
Garnish with chopped peanuts or cilantro (optional)

Makes 6–8 servings.

The peanut butter will totally stick to whatever measuring instrument you’re using, making it rather fascinating, or at least challenging, to figure out how much exactly ½ cup is.

Hand-squeeze the minced garlic and ginger to get the water out, squeezing, like, very hard. When you’re done squeezing, it should look like grated or finely chopped treatments.

In a small saucepan at high simmer (or low low) heat, combine and stir the peanut butter, tamari or soy sauce, rice vinegar, lime juice, water, and hand-squeezed minced ginger and garlic. Stir and examine consistency as the peanut butter starts to melt, adding additional water as needed (and it will be needed).

Add stevia or monk fruit to sweeten if desired. Add the Super Spice for more, um, well, spiciness?

Keep stirring, watering, tasting and ingredient adjusting until you get the peanut sauce of your protein enhancing dreams.

Brush or pour over tofu or seitan. Garnish with chopped peanuts or cilantro. This also works as a vegetable dipping sauce. Don’t eat if you’re allergic to nuts.