This recipe is adapted from one by Sassy at http://www.vegancoach.com
Peanut Butter Coconut Sauce (will serve 2 -4)
1/2 cup organic peanut butter
1/2 cup coconut milk lite (eg SoDelicious Coconut milk)
2 TBSP Braggs Liquid Aminos
1/4 cup cashews
1/2 TBSP Lemon Juice
1/2 TBSP vegan Worcestershire sauce
1/2 TBPS pure maple syrup
1/4 – 1/2 tsp salt to taste
1/4 tsp cayenne pepper
Place all ingredients in a blender and process until smooth and creamy. If using a Vita-Mix, process on high until warm. (I love my Vita-Mix) other wise can transfer to a small saucepan and stir on low until warm. For gluten free check your sauces are gluten free or use a gluten free soy sauce.
Garbanzo Spinach Rice (Serves 2 -3)
2 cups of cooked brown rice
2 green onions finely chopped
3 cloves of garlic crushed
1 tsp cumin
1 bunch fresh spinach washed and coarsely chopped
1 TBSP lemon juice
pinch of salt
Place rice, garbanzos, green onions, garlic, and 1/4 cup of water in a nonstick pan on medium heat. Stir until warmed through and then add cumin and Bragg’s, stir to mix. Once heated through add the spinach and a further 1/4 cup of water and stir until the spinach is wilted. Add lemon juice and salt to taste.
Spoon rice on serving plates and then cover with the Peanut Butter Coconut Sauce. Garnish with chopped green onions or cilantro.
Can be served with warm tortillas or Naan or other whole grain bread.
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