Ms Betterhome

Weekend cooking
April 11, 2010, 2:21 am
Filed under: budgeting, food, Uncategorized, vegan eating | Tags: ,

Mr Betterhome and I had a run-in yesterday – he had binned a banana I was saving to make this great peanut sauce from Sundays at the Moosewood Restaurant. I think I’ve posted about this recipe before, but it bears repeating – it’s good with veggies, in noodle stir-fries, as a sauce over grilled tofu, as a dip with raw veggies… you name it. You can adapt the ingredients ie use whatever fruit juice you have, use diluted tomato paste instead of tomato juice, use powdered or fresh ginger. It’s a cheap way to make plain ingredients much more interesting!

‘Sundays’ and ‘Low Fat Favourites‘ are my favourite Moosewood books. I’ve had both since I first went veggie in the late 80s/early 90s, and still cook with them. A lot of the recipes are not vegan (or even include fish!), but most are easily adapted if you’re reasonably skilled at replacing eggs & dairy with vegan ingredients.

Anyway, the banana was retrieved unharmed, & will soon become:

Peanut Sauce

Yields 4 cups

2 cups chopped onions
1 tablespoon peanut oil
1/4 teaspoon cayenne or other ground dried chiles (or to taste)
1/4 teaspoon ground ginger
1 very ripe banana, mashed
1 cup tomato juice
(I sometimes use V8)
1/2 cup apple or apricot juice
1/2 cup peanut butter
1/2 teaspoon salt (or to taste)

Sauté the onions in the oil until translucent. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Add the juices and simmer for 10 minutes. Stir in the peanut butter and salt to taste. Keep the peanut sauce warm on a heat diffuser until ready to serve.

Make a double batch of peanut sauce and refrigerate the leftovers. Peanut sauce will keep refrigerated for two to three weeks. Reheat gently before serving.


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