DL’s Peanut Sauce. Put it on Everything!
Blend the peanuts in a Vitamix or food processor until smooth.
Add the rest of the ingredients and blend. The sauce should be thick enough to hold on to the spoon slightly.
Sensory Cooking: Once you mix the ingredients, taste the sauce with a spoon. What does it need? is it balanced in flavour? (sweet, salty, sour, spicy, bitter, umami). Maybe you think it would be better with a bit more sweetness (maple syrup), saltiness (Braggs/soy sauce), acid (citrus/vinegar) etc. There is no right or wrong when it comes to sensory cooking, it’s about tasting/taste. I encourage you to trust your senses, and try this approach to cooking, which is a sensory rather than cerebral experience. Being creative in the kitchen allows you to adjust recipes to suit your taste/preferences!
Store in a squeeze bottle for easy use and to control the quantity used per serving. Enjoy as a sauce, dressing, or marinade!
This recipe is great as a dipping sauce for rice-paper rolls/lettuce wraps, baked crispy tofu/tempeh or as tofu/tempeh marinade. Enjoy it as the dressing in a crunchy asian slaw, squeeze a little into your stir-fries, had with zucchini/veggie ‘noodles!
Peanuts aka groundnuts are not actually a nut rather a legume! part of the Fabaceae family along with beans and peas. Like all legumes, peanuts are packed with plant-based protein, and other essential macro and micro nutrients. 100 grams of raw peanuts contains 25 grams of protein and 9 grams of fiber! They are also a source of unsaturated healthy monounsaturated, polyunsaturated, and omega fats. Peanuts contain Vitamin E, B vitamins, calcium, manganese, magnesium, and zinc.
Originating from South America, Peanuts were first found in Bolivia and Peru, where the wild varieties still grow. There are hundreds of varieties of peanuts, with the four most popular groups being Spanish, Runner, Virginia, and Valencia. Most shelled peanuts available on the market are Virginia’s, while Spanish peanuts are the ones typically used in salted snacks and peanut butter.
My favorite type of peanut is from Sudan, North Africa, the second biggest exporter of peanuts in the world after the U.S. Sudanese peanuts have a rich ‘peanut-y’ taste and deliciously crunchy texture. I highly recommend using this variety to make any/all peanut-dishes! Find these peanuts at ethnic grocery shops, as well as many bulk nut/dried fruit stores. I sourced them at PA in Montreal.
- 2 cups Sudanese peanuts (or dry-roasted unsalted regular peanuts)
- 1/2 cup Braggs Aminos (or low-sodium soy sauce)
- 1/2 cup maple syrup
- 1 tsp toasted sesame oil
- Sriracha or hot sauce to taste
- Juice from 1 lime
- Juice from 1 orange
- 1 inch knob of minced ginger
- 3 cloves of garlic
- Water to loosen until desired consistency.
Mix it all up in a blender and enjoy!