Sauces for the week

bc sauce is never optional

I am a sauce girl through and through which means that most of my meals involve some sort of sauce or ‘moistening element’ if you will (sorry for the phrasing). So in the interest of saving time during the week, I like to prep my sauces ahead for use on a variety of meals. The sauce lineup recently has been a peanut sauce, spinach pesto and green mayo, which pretty much satisfy my sauce needs for the week.

Peanut Sauce

A long time fav, best on my tofu and rice bowl (coming soon), soba noodle salad, stirred into warm udon, rice noodles or drizzled on rice noodle rolls, as a dip for crispy tofu and veggies, served with summer rolls, etc.

• 6 tbsps peanut butter

• 2 tbsp soy sauce

• 1/2 tbsp rice vinegar

• 1/2 tbsp maple syrup

• 1/2 tbsp sesame oil

• 1/2 tsp garlic powder

• 3-4 tbsps cold water

Add peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and garlic powder to a bowl and stir until smooth. Then add water 1 tbsp at a time and stir until smooth, adding water until a pourable consistency is reached. Store in an airtight jar in the fridge for up to a week.

Spinach Pesto

Stir into pasta or spread on toast or in sandwiches. OR use for pesto eggs.