We all know eating more vegetables and plants in general is one of the best practices for daily food intake. And as things like sweet sugar snap peas and summer squash and eggplant have arrived at vendor’s stalls, it’s the perfect time to mention a cooking tip: sauces.
Again, pulling from that vegetarian bible, The Moosewood Cookbook, I offer you a favorite topping to both raw veggies, grilled veggies, and even just plain old rice if it comes down to it. If you put atop grilled veggies, cook them beforehand, perhaps with a bit of oil, salt and pepper, then mix to just coat. Bon apetit!
Peanut sauce
you’ll need: 1/2 cup good peanut butter ( I prefer crunchy); 1/2 cup hot water; 2 Tbs soy sauce, 2 Tbs sugar (try honey instead!); 3 medium cloves garlic, minced; 1 tsp cider vinegar; 2 Tbs minced fresh cilantro; cayenne to taste; salt to taste (if peanut butter is unsalted)
Place the peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or small whisk until uniformly mixed. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
