Thai Peanut Sauce

A high-protein sauce that is great at a cookout. Dip vegetable kebobs in it or spread it on rice cakes or chips.

Ingredients

1 cup coconut milk
1/2 cup water
1 tablespoon dried vegetable flakes
1/2 teaspoon salt
3 tablespoons molasses
1 tablespoon grated fresh ginger
1 teaspoon hing (asafetida)
1 teaspoon cumin seed, ground
6 small hot roasted jalapeño chilies
1/4 cup peanut butter
2 tablespoons fresh lime juice

Method

1. Combine all ingredients except peanut butter and lime juice in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 10 minutes.

2. Add peanut butter and simmer for a few minutes.

3. Purée in a blender.

4. Stir in lime juice.

5. Store in a covered container in the refrigerator for up to 1 week.

Makes about 2 cups.

About The Author

Linda Haynes is a schoolteacher, avid gardener, and practicing artist. She lives in New Hampshire, where she loves to experiment with vegetarian cooking for her family. This recipe is excerpted with permission from The Vegetarian Lunchbasket: Over 225 easy, lowfat, nutritious recipes for the quality-conscious family on the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com, toll free ordering number 800-972-6657 Ext. 52.
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