Wednesday, August 26, 2015

A Healthier Peanut Sauce

Spicy, sweet, and nutty...peanut sauce is easily my favourite part about the rice roll experience. However, it can also pack unnecessary amounts of refined oil and sugar. My take on this traditional recipe is made wholesome by blending entire peanuts (instead of peanut oil), and dates (instead of white sugar). Opting for whole-foods turned this traditionally translucent/watery sauce into a creamy side. We totally loved it! The spring rolls were made simply by re-hydrating rice paper wraps and rolling a variety of shredded vegetables into them. If you have leftover peanut sauce, you can toss it with rice pasta, mix it into a stir-fry, brush it on veggie-kabobs before barbecuing, or drizzle a spoonful on a soup.

Creamy Peanut Sauce 

In a high-speed blender, puree all ingredients. Adjust seasonings and add water or nut milk to achieve desired consistency.

  • Big handful of organic, roasted peanuts (or a combo of peanuts and cashews) 
  • 1 cup water or non-dairy milk 
  • Thumb of fresh, grated ginger 
  • Big splash of rice vinegar 
  • Big splash of tamari or soy sauce 
  • Small splash of fish sauce 
  • 4 dates
  • Juice of 1/2 lime 
  • 1 clove of garlic 
  • Pinch of red pepper flakes or 1/4 fresh chili pepper 
  • *Optional: Sriracha sauce to garnish

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