Spicy Almond Butter Sauce

I've been making this sauce for several weeks, but I'm just now getting around to writing it down. It's a modification of my old Peanut Sauce recipe.  This is a great sauce for stir-fry, coleslaw salad or a dipping sauce for spring rolls.  I rarely use a real measuring spoon.  It's okay to adjust the ingredients to your own tastes, but don't skip any.  It has the perfect blend of fat, sweet, spicy, savory, salty, and sour.  You can use any nut butter you like.  

Tonight, we had this sauce over a quick stir-fry with a couple cups of coleslaw mix, about 5 handfuls of spinach and a package of steamed broccoli.  It's a very easy recipe!

Almond Butter Spicy 'Peanut' Sauce

(2 servings)

2 T Almond Butter (or peanut butter, cashew butter, etc.)
2 tsp Coconut Crystals (or other natural sweetener)
1 T Chili Garlic Sauce 
1 T Ginger Garlic Paste (see how to make it in the video below)
2 tsp Coconut Aminos (or soy if you don't have a sensitivity to it.)
2 tsp or more lemon or lime juice or white wine vinegar
Water to thin.

Mix everything together with a fork.  Add water to thin to desired consistency.

This is how you make the awesome ginger garlic paste!

Mushroom Butter Nut Squash Coconut Curry

This doesn't look like much, but the flavors EXPLODE in your mouth.  It's so good!

Saute:
2 T ghee or light olive oil
2 T garlic/ginger paste (see instructions here or see video below)
3 cups or more sliced mushrooms (I used white button mushrooms & baby portabellas)
Cook until the mushrooms start to release liquid.
Add:
3 small sliced zucchini
Cook until they start to get soft.

Add:
1 T Red Curry Paste

1/2 can coconut milk (If using light coconut milk, use a full can and omit water.)

1/2 cup or more water 

2 cups shredded cabbage

2 cups fresh spinach

2 cups steamed butternut squash, cubed

Cook until the spinach is wilted and all ingredients are heated through.  

This makes a filling meal on it's own (due to the squash), but it can be served over brown rice to add more fiber to the meal.