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.