Meatless Monday's Peanut Sauce as the Secret Ingredient
Samples of Peanut Sauces Most people I know LOVE their peanut butter. I am sharing two recipes that are anchored with peanut butter. Two very different recipes, but two ways to love your peanut butter without the jelly! Both...
Most people I know LOVE their peanut butter. I am sharing two recipes that are anchored with peanut butter. Two very different recipes, but two ways to love your peanut butter without the jelly! Both of these recipes are meatless so they are great choices for a Meatless Monday dinner.
Peanut Noodle Sauce
- 1/3 cup creamy or chunky peanut butter
- 1/4 cup water or vegetable stock. Some have even suggested using some of the pasta water as an alternative.
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 1 teaspoon dry mustard blended with a little water to stock to make a paste
- 8 oz. spaghetti noodles
- Start by mixing together the peanut butter, water or stock and vinegar in a small bowl with a whisk.
- Add in the sugar, sesame oil, soy sauce and the dried mustard made into a paste. Combine well.
- Add in the prepared spaghetti noodles and serve immediately.
Possible Vegetables to Garnish:
- 3/4 cup steamed carrots, julienned
- 3/4 cup steamed green beans, julienned
- chopped green onions
A friend recently suggested using some frozen vegetables to garnish this dish. Preparing these frozen vegetables according to box/package directions and then using as a garnish or serving as a side-dish.
As the seasons change, soon we will have an abundance of zucchini and this next recipe is a wonderful way to use this summer vegetable. This cold salad is almost always in the fridge at my house in the late spring and summer. I like to garnish with fresh tomato slices instead of adding this to the salad.
Thai inspired fresh vegetables with Peanut Sauce
- 1 pound of zucchini, the green variety is the best for this dish, grated
- ½ pound of carrots, grated
- 1 pound of cherry tomatoes or any variety of tomatoes, small dice. Add these at serving time for best results
- 1 cucumber, peeled, de-seeded and diced. I prefer an English cucumber for this salad.
- 1 red onion, small dice
- 3 -4 cloves of garlic, minced
- 1 cup of fresh herbs, optional. Use these as a garnish. Best options, basil, mint and/or cilantro.
- ½ cup of roasted peanuts, optional. I use chunky peanut butter and omit!
- The original recipe suggests the zucchini be cut into noodles. Instead, I have substituted my food processor and saved time on the shredding of the zucchini, carrots, onion and garlic.
- I shred the zucchini first, draining this well in a colander and then squeezing out any excess water from this vegetable. Do not omit this step or your salad will become too watery after a day.
- Then continue the shredding of the carrot and add this to the zucchini. Finishing with the onion and garlic.
- I often will hold off to adding the tomatoes until serving time along with the fresh herbs.
Peanut Sauce Dressing:
- ½ cup peanut butter, I use chucky and omit the added nuts. This gives the dressing a texture.
- ¼ cup rice wine vinegar
- 1 tablespoon chopped ginger, you can omit this all together or use a teaspoon of dried ginger if you do not have ginger on hand.
- 1 tablespoon Sriracha hot chili sauce
- 1 tablespoon agave or honey
- 1 tablespoon soy sauce
- ¼ teaspoon of red pepper flakes if you would like to add more heat.
Directions for the Peanut Sauce:
- Mix all items in a large bowl with a whisk. I suggest that you taste before adding the red pepper flakes. These will continue to add heat.
- Pour this peanut sauce over the incorporated vegetables. Allow to chill a few hours before enjoying.
- I will often garnish with tomatoes and fresh herbs at serving time. You can still enjoy this without the fresh herbs. Basil is my favorite herb to add to this salad. Mint is very good as well.
What are your favorite recipes for using Peanut Sauce?