Steve Mishos

Ingredients

• 5 cloves of garlic, minced
• 1 inch ginger root, peeled and minced (I use way more than this)
• 1 1/2 cups smooth peanut butter
• 3/4 cup lemon juice (I just use the freshly squeezed juice from two lemons)
• 5 tablespoons tamari
• 2 tablespoons paprika
• 2 cups vegetable stock

Directions

1. Combine all the incredients in a sauce pan
2. Heat gently for 15 minutes, or until hot (keep the heat fairly low and stir often - peanut butter can burn)
3. Use an immersion blender if you like your sauces smooth.
4. Serve hot.

Notes

• Add more water or vegetable stock if the sauce is thicker than you'd like.
• Serve this is with rice and marinated tofu cubes (pour the sauce on the tofu cubes to heat them up) and pile on your favourite veggies (I like raw grated carrot, tomato, cucumber, and sunflower sprouts with this combo).
• The absolute best way to use ginger is to freeze whole fresh ginger root, and use a micro grater to finely mince as much as you need. Put the unused ginger back in the freezer until it's needed again.

Ingredients

• 1/2 cup apple cider vinegar
• 3/4 cup tamari
• 1/4 cup filtered water
• 1-1/2 tbsp sunflower oil
• 1 9 oz (250g) block firm tofu, cut into 64 cubes

Preparation

• Mix vinegar, tamari, water and oil thoroughly in a large bowl.  Pour marinade over tofu cubes.
• Marinate cubes for at least 15 minutes.
• There is enough marinade in this recipe to cover two blocks of firm tofu.  Stored in a sealed container in the fridge, the cubes will last up to three days.

Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).

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).