Farmer's Peanut Sauce
At the end of each day at Many Hands Farm, Coucou Home founder, Mary Warner, looked forward to gathering at the main house for supper. By afternoon, she'd let John or Nyla know that she'd be joining them and arrive at eight for a plate of whatever the farm had to offer. Imagine her delight when John presented her with sautéed greens over brown rice with peanut sauce and nasturtiums. "The combination melded the far East with local flair into an unforgettable flavor," Mary says." She asked John for the recipe and was sent a list of things that go into the sauce but no instructions. As former restaurant cook, he eyeballs the measurements and tastes as he goes along. We've created a version to top your favorite rice bowl, but you can use this sauce for crudités, as well.
1/2 cup peanut butter or any favorite nut butter (If using sweetened, omit sugar.)
1/2 clove garlic
1/2 inch piece fresh ginger
1/2 lime, squeezed
1/2 cup water
1 tsp brown or cane sugar
1 1/2 tablespoon Bragg’s Amino Acids
1/8 – 1/4 tsp red pepper flakes
fresh cayenne pepper, julienned, for garnish & heat(optional)
- To the blender add garlic, ginger, lime juice, sugar, Bragg’s, and red pepper flakes and pulse until mixture is incorporated.
- Add peanut butter and water and blend until smooth, adding more water — by the dribble– until the mixture is a consistency that will coat the back of a spoon.
- Refrigerate for up to a few days. Bring to room temperature before serving and garnish with a few julienned bits of cayenne pepper.
Makes about a cup.