Naturally I wanted to use what I had in the house, and I knew I had fresh broccoli and carrots, and then I thought of how vegancore and amygeekgrl had both posted amazing looking peanut sauce dishes lately - and I knew what I wanted. I also couldn't keep the thought of spicy food out of my head today, so I kept spicing up my peanut sauce.
Lots of peanut butter goop goodness served over **udon** noodles:
I quickly marinaded some Trader Joe's organic tofu in tamari, agave nectar, crushed garlic and a dash of almond oil. I cooked it till brown on both sides in canola oil, more crushed garlic and some red pepper flakes. After I deemed it brown enough I removed it from the pan and layed on paper towels. I then added more crushed garlic to the oil and added chopped baby carrots, broccoli florets and broccoli stalk. I cooked these with the lid on for 5-8 minutes on medium.
Meanwhile, I made a peanut sauce of peanut butter, rice vinegar, agave nectar, cayenne pepper, tamari and pineapple-coconut juice I had in the fridge. Next time I hope to have just coconut milk, but I wanted to use up the juice, it wasn't a hit in the house.
My recipe for peanut sauce was approximately:
1/2 cup pineapple-coconut juice
2 tablespoons tamari
1/8 cup rice vinegar (I would use even less next time)
cayenne pepper pinches, to desired spice!
1 tablespoons agave nectar (or honey or brown sugar)
3/4 cup peanut butter
*of course, add ginger if desired, I didn't have any powder but I'm not a big fan anyway.
I whisked it together on medium/low heat for a few minutes, and sat on very low heat till I distributed onto my sauce.
Tofu and veggies:
Macaroni and Cheez with organic green beans: (My boyfriend's dinner and leftovers for the fridge)
Vegan cheez sauce~
These blueberry corn muffins are becoming a weekly tradition.