Peanut Paste

This is a very basic recipe that produces a thick, versatile base for many applications. It can be thinned out with water to make a dipping sauce for spring rolls. You can double the recipe and add a few tablespoons of veggie stock for a wonderful sauce to add to noodles or a stir-fry. The ingredients I have listed are merely a base. Please increase or decrease the amounts to your taste. I honestly have never measured this out before and always add whatever I feel is necessary for the dish I’m making. Sometimes a little toasted sesame oil sounds good. Other times, I want more heat so I add sriracha or chili flakes.

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Ignore my caffeine stash in the background.

Actually, the first time I made this was my first experience with molasses. It was, well, weird. Over the years, I have come to understand the health and flavor benefits of this magical juice. It has 20% of your daily recommended dose of calcium and iron, and a nice amount of potassium. When you don’t eat meat or dairy, this is an awesome source for these nutrients! It also imparts a beautiful caramel flavor to tea and coffee. Ladies, I drink green tea every day with 1 tablespoon of unsulfured blackstrap molasses and haven’t touched Midol or any other pain killer during “that time of the month” in over four years! It’s important to get unsulfured blackstrap. I have tried a lot of different brands and like the taste of Plantation the best. It’s available at Whole Foods. Wow, I didn’t expect that molasses tangent, but I just had to spread the good word.

All right. Back to peanut paste. Add a teaspoon of molasses to 1 tablespoon of all-natural peanut butter along with a teaspoon of rice vinegar and half a teaspoon of liquid aminos. If you don’t have liquid aminos, soy sauce will do. I just prefer liquid aminos because the flavor is more concentrated and it’s gluten free. I prefer all-natural peanut butter because who needs added sugar and chemicals? Throw in a dash of garlic powder and ginger powder. Just a tiny amount. You don’t want these flavors to overpower your recipe. If you only have fresh garlic or ginger, by all means, use that. The paste will just be a little chunky. The final ingredient is white miso paste, but just a touch, like 1/4 teaspoon. This stuff is very salty. If you don’t have any, just add a few extra  drops of aminos or leave it out. I happen to like salty foods, so I enjoy it. If you prefer a sweeter result, 1/4 teaspoon of agave or coconut sugar can be added. Now, just mix everything really well. That’s it!

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Recipe:

  • 1 tablespoon all-natural peanut butter
  • 1 teaspoon unsulfured blackstrap molasses
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon liquid aminos
  • dash of garlic powder
  • dash of ginger powder
  • 1/4 teaspoon white miso paste

Mix all the ingredients thoroughly. Use immediately or store in the refrigerator for up to two weeks.


 

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