Who out there is feeling saucy!?
Oh who are you kidding, I know you all have some sauce when you want to.
You sassy minx, you.
And yes, I do too.
In fact, I have three!
It just so happened that my eats from Tuesday won out in the spread, marinade, and sauce category, so I’m here to spread (get it?) the love by sharing with you one of my ultimate favorite sauce recipes. And two other super easy recipe ideas along the way.
Today’s day of eats brought to you by the What I Ate Wednesday crew
Sauces don’t have to be fancy, ya’ll, but dang can they ever make a meal. What I love most about a good sauce is if you make a big batch, you can use it all through the week in all sorts of different ways… spicing up and reinventing meals each and every day.
Have you tried making your own cream cheese flavors yet? I found some fresh baked, Montreal style everything bagels at a local bakery, so I threw together my DIY Herb & Garlic cream cheese (a lil’ extra onion powder a lil’ extra garlic powder) and had the most stellar breakfast.
Everything bagel / Herb & Garlic cream cheese / blueberries
Have you ever had a true Montreal style bagel? They are incredible. As is this cream cheese. I did feel sorry for my castmates that morning though….. #garlicbreath.
If garlic doesn’t interest you, stir in some frozen berries and honey, some cocoa powder, or some smoked salmon. Mmmm.
When Heather posted a fabulous recipe for Tofu Bacon the other week, she reminded me that I wanted to revisit the recipe I had thrown together a long while back, and loved. Heather’s recipe is awesome, esPECIALLY if you don’t have/can’t have liquid smoke. If you do have your hands on that glorious (and potent) little condiment, however, I suggest giving it a go in a tofu or tempeh marinade.
After a couple tries to remember what I had done, I found success by throwing together:
1 Tbsp tomato paste + 1 Tbsp nuritional yeast + 2 Tbsp soy sauce + 1 Tbsp worcestershire sauce + 1 Tbsp maple syurp + 1/2 tsp onion powder + 1 1/2 tsp liquid smoke
For 1/2 a block of extra firm tofu (double if using entire block). Slice thinly and place in marinade overnight. Then fry on both sides until crisp (8-10 minutes).
Serve in your next vegetarian BLT sandwich or wrap!
“BLT” wrap: Mayo / Arugula / grated carrot / tomato / monteray jack cheese / tofu bacon
Mmmmm smokey BLT.
Alright well no sauces here. Though… yogurt IS an all star sauce enhancer. Like in my super healthy alfredo sauce...
Oikos super grains mixed berry yogurt / 2 chocolate dipped rice cakes
Side note: These new “super grains” oikos yogurts? I think there were, what, 3 chia seeds? Womp.
And then came the Buddha Bowl.
So there are a quadrillion “buddha bowls” out there. I love my bowls, so I’ve probably tried renditions of many of them. But to me, the only real “Buddha Bowl” is this one here. I learned the general recipe from my favorite restaurant, Fresh, and have been making it as my own homemade version for over 5 years now. I also know there are tonnes of different Thai Peanut style sauces out there, but I’ve never bothered straying away from the one I know. If it ain’t broke, don’t fix it.
So despite the fact that there are a million others out there, I’m sharing with you MY beloved version of The Buddha Bowl and my absolute favorite, never fail, Thai Peanut Sauce.
I’ve made this buddha bowl with brown basmati rice, rice noodles and soba noodles. They are all equally delicious (though I am a little partial to soba noodles).
I like to throw some steamed greens in along with my rice or noodle base. Either spinach, broccoli or bok choy, usually.
I fry up some large cubes of pressed, firm tofu in coconut oil (no marinade needed) until nice and crispy and throw them into the bowl (tip: freeze and then unthaw your tofu for that extra firm texture!)
Then I pour on the glorious Thai Peanut sauce (recipe below) and top the bowl with raw cucumber, raw tomato, green onion, cilantro, and an extra squirting of lime juice.
When I first made this I thought the raw veggies were weird. But BELIEVE me, they are what MAKE this dish. The cool, crispness of the tomato and cucumber are what really bring out the thai peanut flavors and balance out the spices. Oh gosh they just go soooo welllll togetherrrrrr.
Rice Noodles / Bok Choy / Fried Tofu / Thai Peanut Sauce / Cucumber / Tomato / Green onion / Cilantro / Lime
This sauce is not only good on rice or noodle bowls, but also amazing on chicken, spread on a veggie burger, in a wrap, and basically on any other leftovers you need to spruce up.
My favorite Thai Peanut Sauce and Buddha Bowl Recipe! #vegan #glutenfree #peanutbutter… Click To Tweet
And to cap off a great day of eats, I served myself a bowl of Liberte Mediterranee ‘s new CHAI flavor 9% yogurt and a side plate of chocolate.
Liberte mediterranee 9% yogurt / Lindt Chocolate / M&M Crispies
What’s your favorite sauce??
Popping in here for a real old-school What I Ate Wednesday (er, Monday…