I have never been a huge fan of stir-fry, however my recent retreat hosted by chef Lauren Marshall of Coastal Healing, helped to turn a new leaf. A vegan version of stir-fry, cold or hot, topped with garlic tofu and a variety of healthy sauces, makes for an easy weeknight meal. This is one of those sauces. Oh She Glows has a version as well in her cookbook.
Why not throw a variety of veggies you have in your fridge in a pan (I like cauliflower, purple cabbage, zucchini, carrots, kale), or get out your spirilizer (great for carrots, zucchini, and beets), and top with this delicious asian peanut sauce. Ta-da, it's a buddha bowl!
- 1-2 garlic cloves
- 1/2 cup peanut butter or almond butter
- 2-3 tbsp lime juice
- 1/4 cup soy sauce/tamari
- 1/4 cup water (add more if needed)
- 2 tbsp maple syrup
- 1-2 tbsp sesame oil
- 1 tbsp minced ginger
- 2 tbsp apple cider vinegar
- Blend all ingredients together in a blender, adding oil in last to emulsify.
- It will solidify somewhat when stored in the fridge, therefore you can add more water or oil if necessary to thin out next meal.
- Make a double batch for leftovers and store in the freezer.
Smother buddha bowl, stir-fry, or veggie burger with sauce and enjoy!
In health & happiness,
p.s Lauren hosts retreats throughout the year. The upcoming one in November is Indian themed! The next one in January is focused on Detox with ND Dr. Adrienne Wood. All information is in link above.