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.