Reply To This Post         Return to Posts Index           VegSource Home

From:	Deborah (Recipes.vegsource.com)
Subject:	Charlie Brown
Date:	July 5, 2008 at 5:01 pm PST

In Reply to: Peanuts! posted by shirah on July 5, 2008 at 7:33 am:

Peanut Sauces

Serve these over noodles, rice, Tofu, tempeh,
broccoli, other vegetables, stir-frys, and
anything else you want to make nuttier!

Also good for kids... my children's book!
www.jeriger.com

---------------

Peanut Sauce I

1/2 cup peanut butter
1/4 cup boiling water
1 can coconut milk or soymilk
1 tsp minced fresh garlic
1/4 tsp grated gingerroot
Salt to taste
Cayenne or hot sauce (to taste)
1/2 cup chopped peanuts

In a saucepan, bring water to boil.
Turn off heat.
Add peanut butter, and blend well.
Add remaining ingredients, except peanuts.
Heat gently, stirring constantly, until hot. Do
not boil.

Serve hot or cold, over rice, noodles, Tofu,
veggies, etc,
topped with chopped peanuts.

----

Peanut Sauce II

1/2 cup peanut butter
1/2 cup vegetable broth
1/2 cup coconut milk (or more)
Minced garlic (to taste)
Grated gingerroot (to taste)
Thai red or green curry paste (to taste)

Heat broth until hot but not boiling.
Dissolve peanut butter in the broth.
Add coconut milk until mixture is desired
consistency.
Mix in remaining ingredients to taste.
Heat gently, stirring constantly, until hot
throughout. Do not boil.

Serve hot or cold, over noodles, rice, veggies,
etc.

----

Peanut Sauce III

1/4 cup peanut butter
1/2 - 3/4 cup coconut milk
Minced garlic (to taste)
Grated gingerroot (to taste)
Few dashes hot sauce (to taste)
1/3 cup fresh basil leaves (optional)

Mix coconut milk with peanut butter until smooth,
using the larger amount for a thinner sauce.
Mix in remaining ingredients.

Serve immediately, over salad, sauteed veggies,
fried Tofu, etc.
If desired, heat gently (do not boil), and serve
hot.

----

Peanut Sauce IV

1 cup coconut milk
1/3 cup peanut butter
Thai red or green curry paste (to taste)
1/2 tsp minced fresh garlic
1/2 tsp minced gingerroot
Vegetable broth or water

Heat coconut milk to hot but not boiling.
Dissolve peanut butter and curry paste in some of
the coconut milk. Add to pot.
Add garlic, ginger, and basil or cilantro.
Add vegetable broth or water until mixture is
desired consistency.
Mix in curry paste to taste, dissolving it first in
some of the hot liquid.
Heat gently, stirring constantly, until hot
throughout. Do not boil.

Serve hot or cold, over fried Tofu, veggies, hot,
cooked noodles, etc.

Reply To This Post         Return to Posts Index           VegSource Home