Steve Mishos

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).