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I am currently obsessed with peanut sauce. I’m participating in a work/trade program at the organic farm at school, so for four hours of work a week I get a huge CSA box. It’s pretty rad. The biggest challenge is finding things to do with all of the veggies every week, and I found I’ll very glady eat pretty much anything with peanut sauce on it.
Last night I made something inspired by M Cafe’s “Kale with Spicy Peanut Dressing” but on steroids.

Here I’m frying up the kale, carrots, onions (these three from the farm), mushrooms, and shoyu-marinated dry-fried tofu.

I’m also really digging on the beet chips lately, especially because I’ve never really liked beets that much and there are massive amounts of them on the farm right now. Hand-sliced, that’s what’s up.

They’re just tossed with olive oil and sea salt and baked at 400 for about an hour. It’s incredibly effective in creating tastiness.

Sure, it may not look that pretty now…

But what doesn’t look great wrapped in a tortilla? It’s international fusion!

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