CREAMY PEANUT SAUCE

Australian and Indonesian

In Indonesia you can order a plate of steamed seasonal vegetables with this sauce on the side for dipping.  The traditional version uses peanut as its base; in Australia they use tahini and cashew butters.  It is delicious on Chinese noodles, baked potatoes, shredded vegetable tofu salad, or just rice topped with fried shallots or chopped green onions.

INGREDIENTS

  • 1/2 cup (125 g) chunky peanut butter, tahini, or cashew butter
  • 1/2 cup (125 ml) hot water or coconut milk
  • 1/4 cup chopped onion
  • 1 tablespoon honey 
  • 1 tablespoon lime or lemon juice
  • 2 teaspoons tamari or soy sauce
  • 1 teaspoon finely chopped fresh ginger root
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne or a finely chopped small fresh chili pepper

METHOD

MIND REFRESHER

Stand straight, breathe normally, and taste the nut butter.  Concentrate on the taste in your mouth, returning to it when your mind wanders, 30 seconds.

  • Blend all ingredients in an electric blender or food processor until smooth, adding more liquid as needed.

Makes 1/2 cup (125 g)

RED LENTIL BOLOGNESE SAUCE

Italian and Indian

Red lentils, popular in Indian cuisine, give substance as well as protein to a classic tomato sauce.  Serve this sauce over pasta, rice, potatoes, or tofu.  Kids might prefer it blended--they usually hate chunky things.

INGREDIENTS

  • 1/2 cup (150 g) red lentils
  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup)
  • 1 medium carrot, diced (about 1 cup) 
  • 2 medium celery ribs with leaves, diced (about 1 cup)
  • Generous handful finely chopped fresh herbs (rosemary, thyme, basil, oregano) (about 1/4 cup)
  • 2 cloves garlic, peeled and finely chopped
  • 1 can (14 1/2 ounces) peeled and diced tomatoes or 4 fresh tomatoes, peeled and diced (about 2 cups)
  • 2 cups (500 ml) water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

METHOD

  • Cover lentils with water.  soak 10 minutes, drain in a colander, rinse twice, and set aside.
  • Heat oil in large nonstick skillet over medium heat; add onion and cook, stirring occasionally, until soft.

MIND REFRESHER

Stand straight, breathe normally, and watch the mind's thoughts for 30 seconds--nothing else to do.

  • Stir in carrots, celery, herbs, and garlic; cook, stirring, 5 minutes.
  • Add lentils, tomatoes wth their juice, water, salt, and pepper; bring to a boil over high heat.
  • Reduce heat to low, cover, and cook, stirring occasionally, 45 minutes or until lentils are cooked.

Makes 2 cups (500 g)

RAOSTED TOMATO SAUCE

Mexican

This is an excellent sauce over pasta, rice, potatoes, tofu, or eggs.  The key to its earthy color and taste is roasting the tomatoes, chili, onion, and garlic before blending them.  In Mexico the vegetables are roasted on a flat skillet over an open fire until charred.

INGREDIENTS

  • 2 medium whole tomatoes
  • 1 small, whole, green or red serrano or other chili
  • 1/2 medium onion, with skin
  • 2 cloves garlic, with skin 
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon sea salt

METHOD

  • Roast tomatoes, chili, onion, and garlic cloves in a dry medium skillet over medium-high heat or under the broiler, turning occasionally, until tomatoes become soft and vegetables char.
  • Remove skins from onion and garlic.
  • Put vegetables in an electric blender or food processor and blend until smooth.

MIND REFRESHER

Stand straight, relax and breathe normally.  Appreciate whatever is happening.

  • Heat oil in skillet over medium-low heat; add vegetable blend and cook, uncovered, stirring, 10 minutes or until sauce begins to darken.

Makes 1 cup (250 ml)

SUGGESTIONS

Tomato Soup:   Use the sauce as a base; add carrot, corn, zucchini, and vegetable broth; simmer 20 minutes.  Serve garnished with corn tortilla strips.

Sauce Over Tofu:   Fry a tofu cutlet, add sauce, and garnish with shredded cabbage, cilantro, and feta.