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Random Vegetables with Savory Peanut Butter Sauce

A quick and easy last minute desperation sauce. I needed one. I had some “Thai” peanut and sesame baked tofu in the fridge that I wanted to serve with spaghetti squash and beet greens. I’ve been keeping them since my last visit to Park City’s Farmer’s Market. And we had company coming for dinner.

The problem was I had already stirred quite a bit of basil pesto into the spaghetti squash the night before and I needed a sauce that was compatible with both pesto and sesame peanut tofu.

I must have looked in five different cookbooks for inspiration when I came across Deborah Madison’s Quick Peanut Sauce in Vegetarian Cooking for Everyone. I have said it many times, ”If you want the best vegetarian cookbook out there, this is the one.”

Our pantry held the right ingredients and pretty soon this savory peanut butter sauce over spaghetti squash was on the dinner table.

The random vegetables are just that. Make this sauce for whatever you have on hand, whatever you feel like eating, or whatever you find in your CSA box, or whatever you bought at the Farmer’s Market.

Garlicky, tangy and sort of sweet, this, my variation of Ms. Madison’s sauce, enriches an assortment of vegetables, as well as grains and proteins. Serve it cold, spooned over your random whatever food choice.

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Random Vegetables with Savory Peanut Butter Sauce
This sauce is a surprise delight. It dresses up steamed vegetables, tempeh, veggie burgers, not to mention chicken or fish.
Ingredients
  • Heaping 1/3 cup chunky (unsweetened) peanut butter
  • ¼ cup rice wine vinegar
  • 2 or 3 cloves garlic , minced
  • 1 ½ tablespoons tamari soy sauce
  • 2 teaspoons agave syrup or honey
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon red pepper flakes
  • ¼ teaspoon Real Salt , or to taste
  • ¼ cup warm water
Instructions
  1. In a bowl, mix the peanut butter, vinegar, garlic, soy sauce, agave syrup, and red chile flakes. With a fork, mix in the warm water.
  2. If you think the sauce needs to be thinner, stir in a bit more water.
  3. Taste and add the salt if you deem necessary.

 

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