It’s been fun getting back into the grind after an action-packed weekend with a hectic couple of days at work. And we still have a house full of dogs that sometimes get along, we’re still dog-sitting my dad’s dog and she has such a sweet, smiling face.
We think she’s part husky, samoyed, and corgi due to her short legs. But she’s all sweetie and has really adapted to our schedule, she’s always in the kitchen waiting at dinnertime and starts getting excited and restless around our evening walk time. Leela is still not thrilled to have her here and even Miko gets a little cranky when she goes for his dinner, sharing is so hard.
I am usually a huge fan of stir fry dishes because of the flavor combo possibilities and because they’re so fast and easy on a busy work night. But after hearing Cherie Soria speak recently, I’m trying to cut back on the amount of fried foods I make at home. So my inspiration with this recipe was to create a sesame stir fry style sauce to coat a raw massaged kale and tempeh salad as a partially raw alternative to the stir fry.
Sweet, Sour, and Not Fried Sauce
- 1 banana, peeled and chopped
- 2 pitted medjool dates
- 2 tbsp. lemon juice
- 2 tbsp. tamari
- 1 tbsp. sesame oil
- 1/2″ thick chunk of fresh ginger
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a dressing, sauce, or dip. Makes 4 servings.
The sauce is thick, creamy, tangy, sweet, and savory at once.
I coated a simple massage kale, pepper, and chopped tempeh salad in the sauce.
And topped a generous serving with a dash of pepper flakes for a little flare and kick.
The sauce tastes very much like a sweet and sour stir fry sauce, but sans the processed sugar, and has a creamier texture – my type of sauce.
Miko agreed since he was more than happy to sample some kale and tempeh.