Tuesday, July 17, 2012
Rutabegorz, an oldschool health-foody restaurant chain in Southern California, the kind that serves up 1970's-style meals in an old house. The "Veggie Thai Salad" is not very Thai at all, but it is so good and so huge. Aside from a vast array of vegetables, it has brown rice with raisins and peanuts, which sounds weird but is actually really delicious. I topped off this version with some miso-ginger baked tempeh and garnished it with lots of toasted peanuts and sesame seeds. This recipe is just what I made this time around. Play with flavors, make it rich and make it exactly as you want it!
Balance flavors according to your taste. This can hold up to a lot of spice!
1/2 cup peanut butter
2 tbs miso, light or dark, or soy sauce
1 inch fresh ginger, minced or grated
1 clove garlic, minced
1 tsp. ground coriander
1-2 tbs. sriracha, or hot sauce of your choice
1 tbs. agave nectar, or sugar
juice of 1 lemon or lime
vinegar, to taste
salt, to taste
water, as needed
Start by adding a few spoonfuls of water to peanut butter. It will still be thick, but easier to combine with other ingredients than peanut butter alone. Add miso (or soy sauce), ginger, garlic, coriander, hot sauce, agave and lemon juice. Stir vigorously to combine. Chances are it will still be very thick. Add water, one little splash at a time, until it begins looking like peanut sauce. Taste and adjust seasonings, adding vinegar as needed to make dressing. Depending on how much salt (and maybe sugar) your peanut butter has, you may need to add more. I like extra hot sauce. It should be thin and pourable when you're finished, about the texture of ranch dressing.