SMOKY SUNBUTTER N MISO SAUCE
Recipes created by Teri Gentes – Permission required to republish
How do you get non-veggie eaters to eat their veggies? Why you drizzle them with an absolutely irresistible sauce that’s how and this is just the sauce. It’s a little sweet, a little smoky and it has just the right amount of sass to please all kinds of taste-buds, young and old.
We may think its kids that don’t want to eat their vegetables yet
statistics show most adults are sadly missing the mark with their recommended daily intake of 5-13 servings produce too. This smoky SunButter sauce is your solution to increasing daily consumption. Make a batch and have it on hand for your salads, sandwiches, wraps, Buddha bowls and any veggies you can think of such as the braised green beans in this picture.
INGREDIENTS:
1 inch piece ginger, peeled, shredded or minced
½ cup SunButter – your favorite version
2 tbsp light miso, choose non-GMO or organic (sub with Tamari if miso is unavailable)
1 tbsp fresh lemon juice
1-2 tsp raw, locale honey, as desired
1 tsp smoked paprika
Pinch cayenne pepper, if desired
Sea salt and freshly ground black pepper, to taste
GARNISH:
Micro greens or cilantro and black sesame seeds
DIRECTIONS:
TERI’S TIPS:
Recipes created by Teri Gentes – Permission required to republish
How do you get non-veggie eaters to eat their veggies? Why you drizzle them with an absolutely irresistible sauce that’s how and this is just the sauce. It’s a little sweet, a little smoky and it has just the right amount of sass to please all kinds of taste-buds, young and old.
We may think its kids that don’t want to eat their vegetables yet
statistics show most adults are sadly missing the mark with their recommended daily intake of 5-13 servings produce too. This smoky SunButter sauce is your solution to increasing daily consumption. Make a batch and have it on hand for your salads, sandwiches, wraps, Buddha bowls and any veggies you can think of such as the braised green beans in this picture.
- Sauce, condiment
- Prep time: 5 minuets
- Vegan, nut, gluten and dairy-free
- Makes about 1 cup
INGREDIENTS:
1 inch piece ginger, peeled, shredded or minced
½ cup SunButter – your favorite version
2 tbsp light miso, choose non-GMO or organic (sub with Tamari if miso is unavailable)
1 tbsp fresh lemon juice
1-2 tsp raw, locale honey, as desired
1 tsp smoked paprika
Pinch cayenne pepper, if desired
Sea salt and freshly ground black pepper, to taste
GARNISH:
Micro greens or cilantro and black sesame seeds
DIRECTIONS:
- Measure of the ingredients except salt and pepper, along with approx. 1/2 cup warm water or light coconut milk, and stir well or blend with a hand held mixer adding more water a drizzle at a time if needed, to create a smooth, creamy sauce similar to a creamy salad dressing.
- Season to taste with salt and pepper yet be wary for miso is quite salty.
TERI’S TIPS:
- This can be made up to 3 days ahead; stored in a glass gar in the refrigerator. Before using, bring to room temperature or heat gently in a warm water bath. It’s best not to cook the miso.
- Increase the healing power with 1 tsp turmeric and a pinch of black pepper for the anti-inflammatory and anti-cancer benefits.
- If you like it spicy add 1-2 tsp Sriracha sauce, as desired.