re[fresh]

I made something amazing this week. When in Toronto over Christmas this year, I bought a new cookbook. I love cookbooks. This one is from the restaurants in Toronto, called Refresh. Full of vegan/vegetarian goodness. I've been sick for what seems like forever [strep, chest infection, flu ... why all of them? why?] and have been overloading on my fruits & veggies. Which brings me to my point :

peanut sauce!

homemade peanut sauce. I'm shocked I've gone 32 years without having it regularly in my life. I love it, I love it, I love it. I've been racking my brain to think of any and all foods I can dip in peanut sauce. So I'm going to share the recipe with you because it's so damn good, I'm not sure how the people over at refresh would feel about me posting one of their recipes, but I also highly recommend buying the book because the recipes are really really yummy. Here it is ::

Thai Peanut Sauce

Ingredients

+ fresh garlic, minced

+ fresh piece of ginger root, minced

+ 1.5 cups of natural smooth peanut butter [this is important, ONLY use natural peanut butter, not jiffy or skippy or kraft]

+ 3/4 cup lemon juice

+ 5 tbsp tamari

+ 2 tbsp paprika [I didn't have paprika, so instead I used crushed chili flakes and loved the spiciness]

+ 2 cups vegetable stock

Method

1. Combine all ingredients in a bowl and whisk until smooth.
2. Heat gently for 10 minutes, stirring often. Serve hot.
[be careful re-heating, it burns really easily. 30 seconds in the microwave was too long]


Easy, right?



The last of my peanut sauce. Consumed tonight with a broccoli, carrot, and asparagus stir-fry and brown rice. Yum. Also, it can last in the fridge for up to a week. Happy eating!