THAI PEANUT SAUCE

I was in Thailand a few months ago and surprisingly, I do not recall seeing this sauce often on their menus. It seems to be a popular American fusion item that we have adapted domestically.  If a sauce has ingredients that are typical of Thai cuisine, even though the actual sauce is not from there, doesn't it make sense to market it as such? Americans are brilliant when it comes to marketing, especially with food items sold to the general public.  Yes, you can find Thai peanut sauce in the Asian section of the supermarket and it's name comes from manufacturers that try to bring foreign tastes to us.

Regardless of it's true origin, this sauce is so versatile, and tastes way better than any store brought version that you can find.  It goes amazing with quinoa + veggie bowls, spring rolls, noodles, salads, and so many more things.  It really takes no time to make, and has exotic flavors that are going to bring a unique elements to your dish.  I seriously could eat it by itself with a spoon... it's so yummy!  But then again, I have a little bit of a peanut butter addiction, and it seems to me that everything tastes good with peanut butter as an ingredient.  Well, probably not everything, but being pregnant, who knows... maybe it would. ;)

THAI PEANUT SAUCE

Ingredients:

1/2 cup of smooth roasted peanut butter

1/4 cup of coconut milk

2 tablespoons of lime juice

2 tablespoons of agave nectar

1 tablespoon of rice vinegar

1 tablespoon of tamari sauce

2 teaspoons of Thai red curry paste

3 garlic cloves

1 inch piece of fresh ginger, chopped

1/2 teaspoon of red pepper flakes  

1/2 cup of water

Sea salt to taste

Preparation:

Put all the ingredients in a high speed blender and blend until very smooth.

Enjoy!!

MISO, SAKE, AND MUSHROOM GRAVY

This gravy is ridiculously good and easy to make. It is great for the holidays over veggie loaf and potatoes but be my guest and enjoy it which ever way you like!



MISO, SAKE, AND MUSHROOM GRAVY


Ingredients:

1 tbsp. truffle oil
1/2 red onion, chopped small
3 garlic clove, chopped small
225 g Mushrooms, chopped small
6 tbsp. brown rice flour
1/2 cup sake
3 cups veggie broth
1 tbsp. tahini
3 tbsp. miso paste
2 tbsp. Bragg liquid aminos
1 tsp. cumin
1 tsp. sage
salt and pepper

Preparation:

In a large sauté pan, warm up the truffle oil under medium heat, and add the red onions. Sauté for 3-4 minutes.
Add the garlic and cook another minute.
Add the mushrooms, sauté for about 10 minutes until they are cooked through.
Add the rice flour and mix well for about 1 minute.
Add all the other ingredients, mix well  to dissolve the flour evenly while bringing to a boil under medium high heat.
Reduce the heat to medium low, and simmer for about 10 minutes, stirring often to thicken the sauce.

Enjoy!