“Peanut” (No Peanut) Sauce

Where have I been with my weekly posts of big batch cooking, you ask?  You’ve missed seeing my recipes and pictures of vegetarian food I make for Mr. Batch, and Paleo-inspired foods I make for myself, you say?  What have we been up to after I’ve Made a Lot / Frozen Some / and then Gone and Played?!?  I’ve missed y’all too! (insert Southern twang)

Here’s what’s been keeping me busy! I’m redesigning myself into a freelance grant writer, technical writer and blog contributor!  I’ve fallen so in love with telling my stories here on BatchBitch.com, that I’m going to make a “go” of telling more stories! My grant writing will help convey the stories of nonprofit organizations to funders. My technical writing will tell companies’ stories of “how to.” And, among other topics, my blog contributions will tell the stories of what we’re loving about living in Rochester, NY. Stay tuned!

I have also been volunteering with two organizations close to my heart for their missions to help with food insecurity: Foodlink and the Rochester Public Market‘s Market Token Program for SNAP Benefit Recipients.  More about the Public Market in forthcoming posts.

Modified slightly from their website: Foodlink is a regional food hub and the Feeding America food bank serving 10 counties in the Rochester area. Their operations target the root causes of hunger.  They do this by distributing food to a network of human service agencies, serving meals through their commercial kitchen, and offering more than 30 food-related programs. Read more about them here. Their motto is “Abundance Shared.”  (Swoon!)

I have been helping on their Curbside Market trucks, and in their warehouse sorting donations. The Curbside Market brings fresh, affordable produce to areas in Rochester where fresh fruits and vegetables are not easily accessible. It’s been inspiring to hitch my wagon (pun intended) to these efforts to empower and improve the lives of Rochesterians, and I feel fortunate to have this opportunity to help!

Which brings me to helping bring deliciousness to you all! New this year, I’m going to shorten my blog posts to one recipe at a time. I think having recipes and tips in smaller bites (man, I’m punny today!) might be easier to digest. (groan!)  Would love to know what you think!

Without further ado, I present “Peanut” (No Peanut) Sauce — a sauce made with almond butter versus peanut butter, for those avoiding peanuts. If you’re a peanut lover, substitute peanut butter!  You can also substitute any other nut butter, including sunflower seed butter:

Yield: 6 servings

Combine the following in a blender or food processor and puree:

  • 3 Tablespoons grated ginger (one 3″ piece)
  • 1 jalapeno, seeded, chopped
  • 1 cup cilantro leaves (approx 30 stems), coarsely chopped
  • 8 green onions, sliced
  • 2 garlic cloves, minced
  • Juice of 1 lime (approx 1/8 cup)
  • 1/2 cup almond butter (mine was creamy & included salt, but you can sub chunky and/or unsalted)
  • 2 Tablespoons coconut aminos (or soy sauce, if you aren’t avoiding gluten)
  • 3 Tablespoons vegetable broth, chicken broth or water
  • 1/2 teaspoon salt

Taste, and adjust seasoning.  Add sriracha or other hot sauce if you want it spicier. Adjust consistency with more broth or water, or even a teaspoon or more of sesame oil, which might also enhance the flavor. Play around with it and make it your own! <smooch!>

This was created because I wanted noodles and peanut sauce — but I can’t keep peanut butter or peanuts in the house for the temptation to gorge. I’ve got much more self-control around almond butter and almonds … and I tend toward Paleo which doesn’t include peanuts … and a lot of you out there can’t have peanuts … so this recipe was born!

Mr. Batch ate it over rice noodles with tofu, edamame and shrimp — pescatarian, but leave out the shrimp and it’s a vegan meal. I ate mine over sweet potato noodles with chicken and spicy sausage. We sprinkled chopped, toasted almonds for added texture:

The veggies I included were sliced onion, carrots & zucchini that I sautéed with grated fresh ginger and garlic:

Another use for this recipe would be as a dipping sauce for a veggie plate. How else might you use yours?

As the tagline says: Make A Lot. Freeze Some. Now Go Play!

Mr. Batch and I have both been recuperating from the severe cold we caught while in NYC over the holidays. So my report is of the marvelous movies we’ve watched:

Two food documentaries — both delicious! The Search for General Tso and DeliMan.

And we went with a Daniel Day-Lewis theme and watched My Left Foot and In The Name of the Father.  Both powerful!

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