Several of my coworkers started Whole30 yesterday, and I hate feeling left out, so I decided to do a modified Whole30 that includes legumes. I secretly do a little dance inside when I’m cooking for someone and they tell me they have a special dietary restriction. I really shouldn’t take so much pleasure in it, and I’m sorry that you can’t eat the thing, but I love having a chance to flex my creative culinary muscles.
Since legumes (including peanuts) are out for the rest of my coworkers doing Whole30, I decided to make a peanut sauce – but without peanuts!
*Note: If you make a double-batch, you can use half for the marinade and half as the sauce for your dish.
When making sauces, I like to let the ingredients meld for as long as possible, so the first step is to mix all of the wet ingredients (almond butter, sesame oil, coconut aminos, and water) together and set aside while prepping the veggies.
Grate the ginger and finely chop the dates and peppers and mix into the wet ingredients.
My skin seems to be really sensitive to capsaicin, so normally I’d wear gloves while handling the peppers (actually, I just ask the boyfriend to chop them for me… shhhh….). Since we’re out of gloves (and the boyfriend was taking a nap), I improvised and used a spoon so that I didn’t have to touch them.
Spread over your favorite protein and let marinate for at least 30 minutes before cooking. Once cooked, the protein goes great on lettuce wraps!
Thai-Inspired Almond-Ginger Marinade
Servings: Enough to marinate 1 package tempeh or tofu (or 4 chicken thighs for omnivores)
Active prep time: 15 minutes
Ingredients:
- 2 tbs almond butter
- A dash of sesame oil
- 1 tbs coconut aminos (soy sauce if not legume/gluten-free)
- 1 tbs water
- 1 thai chili pepper (can substitute serrano pepper), finely chopped)
- 1 medjool date, finely chopped
- 1 tbs ginger, grated
Instructions:
- In a small bowl, mix all the wet ingredients together (almond butter, sesame oil, coconut aminos, and water).
- Grate the ginger and finely chop the pepper and date.
- Combine.
- Spread on protein and let marinate for at least 30 minutes in the refrigerator before cooking.