Peanut butter is delicious! It’s also a great way to add a good dose of protein to a plant based diet. You can add this spicy, gingery, garlicky wonder to vegetables in a salad, as a marinade or dipping sauce. Because of its punchy flavors and thick body, it stands up to firmer or seemingly less fun vegetables like cabbage or raw kale. Massage it in and wait an hour and those tougher bites are tamed perfectly. Double this recipe and keep it for these multipurpose uses all week. I use it liberally in my Spicy Peanut Buddha Bowl.
RECIPE 1 small to medium clove of garlic, finely chopped ½ of one hot red chili, seeds removed for less heat, finely chopped ¼ small to medium yellow or white onion, finely chopped 60g (one small handful) roasted peanuts (if salted, reduce nama shoyu/soya by half) 60ml (¼ cup) raw apple cider, coconut or rice vinegar 40ml melted virgin coconut oil, unroasted sesame oil or other neutral vegetable oil 1 Tbsp tamari, nama shoyu, coconut/soy aminos or best quality soy sauce 1.5 tsp (splash) maple syrup or honey, as desired 1 lime
HOW TO Put the chopped chili and garlic in the vinegar and oil, leave standing for 5 mins. Chop your herbs and celery while this infuses. Add the infused mixture to the blender with sweetener, nama shoyu, tamari or soy sauce, peanuts and blend until creamy. Taste it and if it’s too chunky, you can add a squeeze of ½ a lime or drizzle up to 30ml of water in, bit by bit.