Yum! Tonight I whipped up the most fabulous peanut-y satay sauce and it was the perfect addition to some quinoa, tofu, veggie bowls. I wish I had thought to make a cold peanut satay style sauce before now! This stuff is fabulous, I will certainly make this again and again.
These dragon bowls were constructed with:
A quick fry of: onion, chards stocks and then chard greens which were lightly seasoned with lemon juice, olive oil salt and garlic.
Chili tamari seared tofu (spiced dry along with S+P then golden fried on all sides)
A good clipping of our window box microgreens
Some avocado slices
A garnish of cilantro
And of course a good dollop of this great peanut sauce:
Spicy Peanut Tahini Satay Sauce:
This sauce was pretty thick, if you wanted to use it more as salad dressing, I would add more oil and lemon juice, just taste it to ensure the flavors are balanced.
In a food processor combine until smooth and creamy:
1/2 small yellow onion
2 cloves of garlic
3 heaping Tbsp tahini
1 heaping Tbsp Peanut Butter
2 Tbsp (or more) lemon or lime juice
2-4 Tbsp olive oil
chili flakes + cayenne as much or as little as you like
S+P to taste