Spiced Peanut Sauce
This sauce keeps well in the refrigerator. I toss it in near the end of cooking whatever vegetables and protein I have sautéed. The recipe comes from Kripalu Cookbook, by Atma Jo Ann Levitt.
2.5 tablespoons sesame oil
1 tablespoon ground cumin seed
1/2 tablespoon crushed mild chili peppers
1 teaspoon ground coriander seed
1 pinch cayenne pepper
1.5 cups peanut butter
2.5 tablespoons tamari
1/2 teaspoon black pepper
2 cups water
1 In a small skillet, heat oil and sauté the cumin, chili peppers, coriander, and cayenne for 1-2 minutes.
2 In a blender or food processor, blend together the spice mixture, peanut butter, tamari, and black pepper, adding water while blending, until desired thickness.
Yield: 3.75 cups – 2 tblsp servings
Nutrition (per serving): 87.8 calories; 74% calories from fat; 7.7g total fat; 0.0mg cholesterol; 144.3mg sodium; 91.9mg potassium; 2.8g carbohydrates; 0.8g fiber; 1.2g sugar; 1.9g net carbs; 3.4g protein.