the taste space

Tess’ Ultimate Peanut Sauce

Posted in Favourites, Salads, Sides by janet @ the taste space on November 11, 2012

I’ve told you my weekly menus now revolve around a new dressing.

Now that veggies may not necessarily be at their peak, a good dressing is key to eating raw salads.

Or, once you make this dressing, you may just decide to drink it instead. Forgetting the veggies altogether.

It took me a long, long while to finally make Tess’ peanut sauce.  Her recipe was daunting with the coconut milk, peanut butter and heavy use of agave. Tess’ last coconut-based sauce (the creamy Thai cilantro ginger sauce) was heavenly so I knew I should try it out. Eventually.

However, I was guarding the last of our molasses for the recipe. With my pantry purge and gusto of tackling old bookmarked recipes from October, I finally took the plunge. With less sweetener, less sodium AND using coconut beverage, we have a winner. A drinkable winner. The twist from the other peanut dressings comes from the bite from molasses and umami from the fermented black bean sauce. Use it to coat anything. Veggies, grains, beans, you name it. Here, I paired it with sliced carrots, thinly sliced sugar snap peas, julienned baby bok choy, kelp noodles and pea shoots.

I suppose this is a good time to let you all in on a challenge I started this month. A sweetener-free challenge. For 8 weeks along with Gabby and Megan. Leanne is also doing a 2-week sugar-free cleanse which is a bit too extreme for me. While I have already cut out refined sugars, I am going to limit my intake of other sweeteners, including dried fruit, maple syrup, agave and stevia. I decided to keep eating fruit that isn’t sweet (cranberries, green papaya, tamarind, etc) since they are more sour than sweet.  As I work through some of my recent recipe successes, a few may still contain sweeteners which is good for those of you still using them. :)

This is my submission to this week’s Presto Pasta Nights, hosted by Ruth (the last one!) and to Deb for this week’s Souper Sundays.

Veggie Noodly Salad with the Ultimate Peanut Sauce

1/2 cup sliced carrots
100g sugar snap peas, thinly sliced
3 baby bok choy, julienned
4 oz kelp noodles
1/4 cup pea shoots, ends trimmed
2-4 tbsp Tess’ Ultimate Peanut Sauce (see below)

1. Combine all ingredients and smother in peanut sauce. Enjoy!

Serves 1.

Tess’ Ultimate Peanut Sauce
Adapted from Radiant Health, Inner Wealth (recipe here)

2 cloves garlic, peeled
1/4 cup natural peanut butter (smooth)
1/2-inch segment of ginger, chopped
1 tbsp chopped white or yellow onion
1/2 cup coconut milk  (I used the coconut beverage)
1 tbsp low-sodium tamari (or soy sauce)
2 tbsp apple cider vinegar or fresh lime juice
1 tbsp dark molasses (do not use blackstrap)
1 tbsp toasted sesame oil
1.5 tsp fermented black bean sauce (optional)
salt, to taste
3 tbsp water, or thinned to your desired consistency

1. Place all ingredients, except water, in a blender and blend until smooth. Salt to taste. Add additional sweetener if desired. Add water until you reach your desired consistency.

Makes 1.25 cups (20 tbsp).

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29 Responses

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  1. Flavors of the Sun said, on November 11, 2012 at 1:03 PM

    I’ve never thought to add black bean sauce to peanut sauce–I can imagine that even that tiny amount lifts the flavors. Thanks!

    • janet @ the taste space said, on November 11, 2012 at 5:17 PM

      I never would have thought of it, either, but it works… and is still totally scrumptious without it. :)

  2. narf77 said, on November 11, 2012 at 5:25 PM

    This is what my poor long winter starved intestines are craving now that spring is here! I can’t wait till we get a glut of all things green and vital and crunchy and crispy on our grocery stands so that I can indulge in this heady cocktail of health and taste. Cheers for making me salivate on my keyboard and this amazing recipe :)

    • janet @ the taste space said, on November 11, 2012 at 5:55 PM

      Aw, thanks! trust me, this sauce can go on anything! Green and non-green things, too! :) Gosh, very jealous that you will be experiencing spring as we go into lock-down winter mode. :P

  3. moderngirlnutrition said, on November 11, 2012 at 8:09 PM

    Kelp noodles are so yummy! Thanks for sharing:)

  4. Deb in Hawaii said, on November 11, 2012 at 8:57 PM

    The dressing sounds amazing and it looks so great on the salad too. Thanks for sharing with Souper Sundays. ;-)

  5. Gabby @ the veggie nook said, on November 12, 2012 at 8:32 AM

    This looks so awesome Janet- all of Tess’s recipes always do!

    Had such a lovely evening last night :)

  6. Ruth said, on November 12, 2012 at 8:57 AM

    Not sure I’m ready for a sugar free diet, but a sugar free dish… I’m happy to try this one out! Thanks for sharing it with the last Presto Pasta Night Roundup.

    • janet @ the taste space said, on November 12, 2012 at 9:36 AM

      Glad to be a part of such a great blog event. Even though I don’t eat pasta that often, it was nice to join in from time to time.

  7. Eileen said, on November 12, 2012 at 1:58 PM

    This peanut sauce does sound amazing! We haven’t been getting enough raw veg lately, sad to say, so I think I may make up a batch and start shredding. :)

  8. Joanne said, on November 12, 2012 at 9:58 PM

    I am SUCH a sucker for a good peanut sauce!! I’d probably want to bathe in this. :) Kudos to you on your sugar challenge!! That’s awesome.

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