Thursday, September 06, 2007

For Jen, my darling patient friend.

I believed I promised you this recipe a jillion years ago. Sorry.


Serve over pasta, grains, salad, greens, or steamed vegetables.

1/2 cup smooth peanut butter
2 Tablespoon soy sauce (I use wheat-free tamari because of my daughter's gluten allergy)
1 teaspoon brown rice vinegar or other mild vinegar of your choice
1 teaspoon pure maple syrup
2 cloves garlic, pressed (I often use 3 or 4)
1/2 teaspooon ground ginger
1/8 to 1/4 teaspoon cayenne pepper, to taste (for BG and me, that's 0 teaspoons! - but you may like it)

1. Place all the ingredients in a blender**, and process until very smooth and creamy, using just enough water or broth to make a fairly thick sauce.

2. Serve at room temp. Will keep in refrigerator 3-5 days.

I almost always double this recipe because it is so unbelievably delicious and if there are no leftovers, I will be sad, sad, sad.

* I use almond butter instead of peanut butter, usually. It is fantastic.

**Blender is actually optional, but your arm will get kind a tired if you whisk it. Can be done, though. Good for the upper arm strength.