Finally...a Peanut Sauce Recipe to Write Home About

The Meat Lover's Vegetarian Cookbook Steven Ferry and Tanya Petrovna

Here's the recipe from the book:

Makes 4 cups
10 minutes

2 tablespoons olive oil
1/2 onion, chopped medium
6 cloves garlic, sliced finely
3/4 cup roasted peanuts
1 14-oz can of coconut milk
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
1 tsp red chili flakes

1. Saute onions and garlic in oil until transparent.
2. Place onion and garlic mixture in a blender or food processor, together with other ingredients. Blend thoroughly into smooth paste. Serve warm.

Here's how I did improv with the ingredients I had laying around:

I used oat milk instead of coconut milk and bragg's instead of soy sauce and ground peanut butter instead of whole peanuts and a combo of agave and maple syrup. Oh, and no chili flakes...SO, one could say this is an entirely different recipe! All that is missing are cilantro and green onions!