I love peanut butter. I can eat it by the spoonfuls, but the best part about eating peanut butter for me is, the high plant based protein and antioxidants it has in it. Yay me. Good for my body and my skin. I actually came across an amazing peanut butter a few weeks ago, when I was being interviewed by Mara Davis, television and radio personality, also GURU of all that is too know about food and where to get it. She is the host of Atlanta Eats radio and television show. I absolutely love this woman, she knows food and she makes me laugh until my ribs crack.
Well as we were having our interview at Krog Street Market, here in Atlanta, she took me to Natures Garden Express and turned me on to this amazing peanut butter, Georgia Grinders. The owner Michael at Nature’s Garden Express was generous enough to give me a jar to take home and try. I have been hooked ever since. This recipe came about when I was just craving a spoonful of their peanut butter. A quick note here: if you are allergic to peanut butter you can substitute another nut butter of your liking. This recipe is super simple, loaded with vitamins, vegan based protein, lots of flavor. You get protein everywhere in this dish, the chick peas, the quinoa , the peanut and a little here in the brussels sprouts.
Thai Peanut Sauce
1 1″ piece ginger, peeled
1 1/2 cup Georgia Grinders peanut butter
3 tablespoons reduced-sodium soy sauce
2 tablespoon fresh lime juice
2 teaspoon (packed) light brown sugar
1/2 teaspoons srirachi sauce
1 tablespoon coconut oil, melted
Add ginger into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, srirachi sauce, coconut oil, and blend. ADD A LITTLE WARM WATER IF IT IS TOO THICK, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.
Set a side some of the sauce for garnish. Add the remaining sauce over chick peas that have been drained and rinsed. Toss the chickpeas in the sauce until they are covered completely. Place the chickpeas on a cookie sheet lined with parchment paper, spread them out, so each one can roast properly. Roast for about 30 minutes or until golden brown.
Once they are roasted remove from the oven and allow to cool. Once cooled use a fork to separate them from one another. Set a side.
Cook 1 cup of quinoa, brown rice or your favorite gluten free grain. Add the grain to the base of the bowl and top with your chickpeas and favorite vegetable toppings. Here I sautéed some brussels sprouts with garlic, lemon juice and a little sea salt in a non stick pan. I added tomatoes, carrot, red bell peppers and the sautéed brussels sprouts. I garnished with a little parsley, cilantro would be the best option, but I am without a car since it is in the shop, so parsley made it on this dish today.
The point here is being created and eating as much as the rainbow as possible.
You can add other raw vegetables here for example, cauliflower, yellow squash, avocado would have been a good options as well. Eating healthy is about creativity and exploration.
So enjoy being a food art is your kitchen.
Do not forget to Set the Table with Love