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TWO ASIAN-INSPIRED SAUCES

August 17, 2016

TWO ASIAN-INSPIRED SAUCES

SWEET CHILI-LIME SAUCE

 1/2 cup water

3 tbs Ethiopian Tahini

1 tbs lime juice

3 medjool dates

2 tbs tamari

1 garlic clove

1/2" chunk of fresh ginger

1/2 tsp red chili flakes

 Place all ingredients into a high-speed blender and blend until creamy. Makes about 1 cup. Store any leftovers in a sealed glass container in the fridge for up to 5 days.

Note: make a triple batch to use on your fresh vegetable salads, wraps, noodle dishes and stir-frys. 

 

THAI RED CURRY SAUCE

1/2 cup water

1 tbs lemon juice

3 medjool dates

3 tbs Ethiopian Tahini

2 tbs tamari

2 tbs red curry paste (Thai Kitchen brand)

Place all ingredients into a high-speed blender and blend until creamy. Makes about 1 cup.

Store any leftovers in a sealed glass container in the fridge for up to 5 days. 

 

Created by plant-based chef, Kristine Keating.

Instagram account: @kristi.keating 




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