Peanut Sauce Redux

As I’ve likely made clear on this blog, my favourite thing to eat (hot or cold) is peanut sauce. The only problem is that it’s pretty high in fat.

Today, I adjusted the recipe a bit, and, I have to say, the result is pretty good (and only 30 calories per ounce).

Here’s the new versions:

1 TBS Sambal Oelek

1 TBS soy sauce

1TBS balsamic (or other) vinegar

3 cloves garlic

2 tsp nutritional yeast

1 tsp Better Than Bouillon paste

1/2 cup hot water

3 TSB peanut butter

Blend it in the bullet, and there you go.

It makes ten ounces, at 30 calories per ounce.

I had 3 ounces on my lunch–a huge veggie feast of chopped carrots, celery, cucumber, and tomatoes atop a cup of brown-rice pasta, with a few sesame seeds sprinkled on top for good measure. It’s a 300-calorie feast:


Now, normally I make this with much more peanut butter (as my earlier recipe indicates) and top it with both an ounce of cashews and 1/4 of an avocado, but I’ve saved myself about 250 calories with this new version.

I also tried a lower-calorie version of Tali Sauce (for The Whole Bowl), and it’s pretty good as well.

Here’s my Tali Sauce Redux:

  • 1 heaping TBS tahini
  • 3 lemons, juiced
  • 6 clove garlic
  • 1.5 cup chickpeas
  • 1/2 tbsp dijon mustard
  • 1/2 cup nutritional yeast
  • 1/2 cup water

Blend all ingredients in a food processor until smooth. Add additional spices, 1 tsp each (tumeric, curry powder, chili powder, cayenne, onion powder). Blend again until smooth. Keep refrigerated.

Not quite as good as the high-fat version, but it’ll do, pig…it’ll do.

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