I love peanut butter. In any form, in any meal, even right out of the jar. I found a version of this recipe by the No Meat Athlete and adapted it to work for us. These measurements make about a cup which means 2 meals this week!
Today for lunch I made a big bowl of brown rice and topped it with sautéed onions, red peppers, broccoli and a sprinkle of sesame seeds for good luck. Carrots, pea pods, green peas, scallions, tofu, tempeh and chickpeas work great too.
The deal with this sauce is the balance of garlic and ginger, the more the spicier, so it is up to you to make it work for you.
1/2 cup water, plus more for thinning out the sauce
1/2 cup all natural peanut butter
2 tablespoons tamari
1 tablespoon vegan coconut sugar
1 tablespoon rice vinegar
2 cloves of garlic (or garlic powder, to taste)
A piece of ginger (or ground ginger, to taste)
Place all ingredients in the blender. Let it rip and then add a few tablespoons of water to thin out the sauce to your liking. Store in an airtight container and toss into your meal when ready. Enjoy!