New Buddha Sauce
Ingredients
- 3 tbsp olive oil
- 1 cooking onion, diced
- 6 tbsp minced fresh ginger
- 6 cloves of garlic
- 2 tsp curry powder
- 1 tsp cayenne pepper
- 1-1/3 cups carrot juice
- 3/4 cup rice vinegar
- 1 cup filtered water
- 2 cups natural smooth peanut butter
- 1/4 cup lemon juice
- 2/3 cup tamari
- 2 tbsp toasted sesame oil
- 1/4 cup sunflower oil
Preparation
- Heat oil in a pot. Add onion, ginger and garlic. Cook 5 minutes or until onion is soft.
- Add curry powder and cayenne pepper. Cook for 2 minutes. Remove from heat.
- Add remaining ingredients. Stir and let cool. Puree in a blender until smooth.
- Before serving, heat gently in a saucepan over low heat.
- Serves 6.
- Sauce lasts for about 5 days in the fridge and also freezes well.
Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).
Tuna avacado salad
Ingredients:
- 1 can tuna, packed in water
- 1 x avocado, pitted and peeled
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 x green onion, sliced
- 1/2 cup chopped parsley
- Salt and pepper
Directions:
- Place tuna and water into a bowl.
- Chop avocado and add along with the rest of the ingredients.
- Toss well and serve with crisp bread.
Tuna sandwich
Ingredients
1 can of water-packed tuna
1 tsp lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1 tbsp minced red onion
1 tbsp minced celery
1 tbsp chopped parsley
Salt and pepper
4 slices of whole wheat bread
handful of potato chips
Directions
Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.
Spread a thick layer of the tuna salad on two slices of bread. Top with a layer of crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips then have a huge bite. Remember to share the other one!
Source: http://www.foodtv.ca/recipes/recipedetails/recipe%5F6053.asp