As promised: Simple Peanut Sauce

Makes 1 cup

“Peanut sauce is quick to make and delicious with cooked vegetables or with pasta.”

1/3 cup of peanut butter
1/2 cup hot water
1 tablespoon San-J Organic Wheat Free Tamari sauce (or any other gluten-free soy sauce).
1 tablespoon vinegar (cider or seasoned rice)
2 teaspoons of sugar (or organic agave nectar)
2 (to 6) garlic cloves, minced
1/4 to 1 teaspoon fresh ginger, grated
1/8 teaspoon of cayenne

Whisk all of the ingredients together in a small sauce pan, then heat gently until the sauce is smooth and slightly thickened. Add more water if the sauce becomes too thick.

Per tablespoon: 38 calories, 1 gram of protien, 2 grams of carbohydrates, 3 grams fat, 38 mg sodium, 0 mg cholesterol

We served this over brown rice spaghetti, topped with chopped scallions with a generous side of roasted vegetables.

I’ve also served it over acorn squash with excellent results – and it’s not too bad straight off the spoon either!

Recipe taken (and modified from) one of my favorite cookbooks of all time: The Peaceful Palate.

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6 comments so far

  1. […] art than science), they came out and got served up with a rice noodle and peanut sauce dish (recipe here) […]

  2. Lara on

    I am going to try this and the peanut sauce tonight. Sounds good.

  3. KJ on

    Great! Let me know what you think! It thickens quickly, so keep the heat low and keep stirring. It’s like nothing’s happening and then all of a sudden it’s thick!

  4. Lara on

    This was awesome. I added a bit more ginger, vinegar and tamerind. We had it with spinach and garlic sauteed in coconut oil. To. Die. For.

  5. KJ on

    Glad you liked it. I always put more ginger than the recipe calls for. Did you serve it over pasta or the spinach?

  6. Lara on

    I served it over the DeBoles GF pasta. The cooked spinach was on the side.

    We’ll be eating this again for lunch today.


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