This satisfying alternative to traditional peanut sauce I was honored to share with Robin Robertson for her cookbook, Nut Butter Universe, blends ginger, garlic, and sesame, to create a robust flavor combination that will have everyone in your family (including kids!) clamoring for more.
Noodles & Greens in Gingery Almond Sauce
By Allison Rivers Samson
12 ounces whole-grain gluten-free spaghetti or rice noodles
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds
2 large bunches kale or chard, washed well and chopped finely
1 cup water
1/2 cup roasted almond butter
1/4 cup wheat-free tamari
2 tablespoons brown rice vinegar
1 tablespoon mirin
2 teaspoons freshly grated ginger
1 clove garlic, minced
1. Noodles: Cook the noodles in a pot of boiling salted water according to package directions. Drain well and return to the pot. Cover and set aside.
2. Greens: In a large skillet over medium-high heat, add the remaining 1 tablespoon sesame oil, sesame seeds, and greens. Sauté for 5 minutes, or until the greens are bright in color and wilted.
3. Sauce: In a small saucepan, whisk together the remaining ingredients. Cook over low heat, whisking as it bubbles gently. Cook for 5 to 8 minutes. Cook longer for a thicker sauce, or add water for a thinner sauce.
4. Serve: Place a mound of greens on a bed of noodles, and drizzle the sauce over the top.
© Recipe by Allison Rivers Samson, Self-care Coach, award-winning vegan chef and author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.
Photo credit: Hannah Kaminsky
Published in Nut Butter Universe by Robin Robertson. © 2013 Robin Robertson.
Used by permission from Vegan Heritage Press.
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