After many failed attempts at making a spicy peanut sauce, I have finally learned how to make a super flavorful one, and have now been making a lot of stirfried noodles with veggies to accompany these sauces. The trick for me was learning to add the right amount of water and balance the sweet and spicy profile of the sauce. This time I did a twist on a peanut sauce and made a spicy almond butter sauce and accompanied it with this amazing organic edamame pasta (the only ingedient is edamame so it’s vegan, gluten free and super high in protein); I also topped it w/ some Fully Belly farm broccoli, kale, carrots and almond slivers. Very filling and nutritous – enjoy!
1. Almond butter (creamy or crunchy) – 1/2 cup
2. Water – 1/2 cup
3. One garlic clove
4. Braggs amino acid (you can sub soy sauce if you don’t have this ) – 1 tbpsn
5. Rice vinegar – 1 tbspn
6. Agave – 1 drizzle
7. Chile flakes – 1/2 tbspn to start (add more if you want spicier)
1. Brcocoli – 1/2 head
2. 1 carrot – peeled
3. Kale – 1 cup
4. 1 tbspn olive oil
Pasta: Organic edamame spaghetti (I got this at Costco, but it seems to be a rotational item so you can also get on amazon)
1. To make the sauce, put all the ingedients for sauce in a blender. If you have a Vitamix, do this on setting 4 for about 1 minute. Taste the sauce and adjust as needed – if too thick, add more water. If too watery add more almond butter and if not spicy enough add more chile flakes!
2. Pasta: Follow instructions on package (cook for 4-5 minutes once boiling); set aside pasta
3. Cut up all veggies. For just the broccoli which takes longer to cook steam or blanch for just a couple of minutes to slightly soften.
4. Heat a saucepan on medium heat with olive oil. Once hot pour in all the veggies (including the broccoli that has been blanced) and generously coat with the entire amount of almond butter sauce. On low to medium heat, stirfy for about 10 minutes or until all veggies cooked
5. Top the edamame pasta with the almond sauce coated veggies and mix.
Optional: Top with sriracha for added heat and/or chopped almond slivers for added crunch!
These delicious nut butter bites are great as a pre or post workout snack or are fun to serve as a sweet vegan treat at a party too. They are really easy to make – the only thing you will need is chocolate molds (I got these on Amazon and love the variety of shapes, particularly the hearts and the circles and rectangles embedded with swirly designs). They should take no longer than 10 minutes to make and will set in the freezer and be ready to eat in about 1 hour. Note you do need to keep them in the freezer and serve immediately when taking out since the coco oil and nut butter combo make these prone to melting, especially in high heat. You’ll get protein from the nut butter, healthy fat from the coco oil, and an energy boost and aphrodisiac kick from the maca 🙂
I’ve been drinking a lot of young thai coconuts lately and playing around with different recipes where I can use all the luscious raw coconut meat. These creamy, decadent raw vegan treats are a great protein packed sweet indulgence.