Very Versatile Peanut Sauce

Author: Heather Leno
Servings: 2-3, Total: 1 1/4 cups Prep Time – 5-8 minutes Cook Time – 5 minutes
Ingredients:

1/2 cup coconut milk, low fat also works well

1/2 cup water

1/4 cup no-salt peanut butter or almond for those with allergies

2 tbsp low-sodium soy sauce

1 teas cornstarch

2-3 teas lemon juice

1/4 teas garlic powder

1/2 teas ginger powder, packed into measure

1/4 teas red pepper flakes or chili paste, opt.
Instructions:
  1. Combine in kettle, careful to dissolve cornstarch before cooking.
  2. Cook and stir until thickened — May add a tablespoon of water if too thick.
  3. Serve over vegetables as in the “Swimming Angel”–fresh spinach, and cubed firm tofu, over brown rice (The tofu can be eaten plain, “cooked” in a nonstick pan or “baked” in the oven to absorb extra moisture and firm it up).  Also delicious over steamed broccoli and whole-grain angel-hair pasta or spaghetti. The warmed sauce may be eaten over salads such as freshly grated cabbage, carrots and sliced spinach, or a chopped kale salad mix served on a bed of rice. Your imagination is the limit!
Notes:

If you are using regular peanut butter, it can be very high in sodium, so you may want to make an adjustment in the soy sauce. I prefer using the unsalted nut butters because the soy sauce adds a lot of flavor to this dish.