Ingredients
-1 cup chopped onion
-2 medium cloves garlic, crushed
-1 cup pure peanut butter
-1 tbsp. honey or 2 tbsp. demarara sugar
-1/4-1/2 tsp. cayenne pepper
-juice of one lemon
-1-2 tbsp. freshly grated ginger root
-1 bay leaf
-1 tbsp. cider vinegar
-3 cups water
-1/2-2 tsp. salt
-dash of tamari
-2 tbsp. olive oil for frying
Preparation
In a saucepan saute onions, garlic, bay leaf and ginger in 2 tbsp. oil and salt, until onion are clear, then add remaining ingredients. Mix thoroughly. Simmer on lowest setting for 25-35 minutes, stirring occasionally. Remove bay leaf. The sauce can be served over various cooked and raw vegetables: These either steamed or raw: shredded cabbage carrot slices celery spears These steamed: brocolli spears fresh whole green beans asparagus spears kohlrabi slices sliced potatoes peas cauliflower Raw:
*fresh raw mung bean sprouts *tofu chunks *hard boiled egg slices *cucumber *tomatoes *watercress Garnish:
sesame oil drizzle apples lemons oranges raisins toasted seeds and nuts NOTE: The variations here are endless! If you add less water, this is a wonderful dip! It can also be served over either a rice/veggie or a pasta/veggie base.
