Oh boy, Monday again. Actually this one isn’t too bad since I’m not on call for work this week and I’m taking a much needed day off. Mondays are a great opportunity to start the week of food off right. In one of the raw vegan recipe classes I went to awhile back, we were taught a genius little recipe for a “stirred, not fried” dish that basically mimicked the flavors of a stir fry in a sauce that raw veggies were coated in and maybe even marinated in. Tonight I decided to create a heartier version of that for a stir fried themed salad using a traditional ginger-based sauce recipe that I gave a raw vegan makeover.
Creamy Asian Sauce
- 2 tbsp. sunflower seed butter or almond butter
- 2 tbsp. rice vinegar
- 1 pitted medjool date
- 1 clove of garlic
- 1/8 tsp. ground ginger
- 1 large carrot, chopped
- 1 tbsp. white miso paste
- 1/2 cup of water, as needed
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4 servings. Use as a dip, salad dressing, stir fry sauce, or spread in wraps.
The color is vibrant and texture very creamy.
I added sauteed tofu to the salad for a hearty protein to make it a meal.
And coated the salad of spinach, sprouts, chopped pepper, tofu, and chopped apple with the sauce.
Then topped my serving with nutritional yeast and dried chives for a little added pizazz.
The sauce is loaded with a strong and tangy flavor, just the right amount of kick from the garlic and a rich creaminess from the sunflower seed butter with a great balance of sweet and savory.
For the dessert, I chopped up more watermelon which hit the spot after a high of 92 degrees today!
Miko agreed since it’s one of his favorite foods too.