from the gluten-free kitchen…

Gado Gado Sauce

This spicy peanut sauce is the topping for Gado Gado. However, it also pairs perfectly with salads, power bowls and wraps. Tahini replaces the more traditional sesame oil used in peanut sauce, and dates replace the sugar.

YIELDS: ONE-AND-A-HALF CUPS

¾ cup very hot water

½ cup peanut butter

2 pitted medjool dates, or 6 pitted deglet noor dates

2 Tbsp freshly squeezed lime juice

2 Tbsp tahini

1 Tbsp low-sodium or regular tamari

1 tsp tamarind paste (optional)

1 tsp chopped fresh ginger

2 cloves garlic

2 small hot chiles, or ½ tsp hot sauce

Put the water, peanut butter, dates, lime juice, tahini, tamari, optional tamarind paste, ginger, garlic and hot chiles in a blender and process on high speed until smooth. Use immediately or chill before serving. Stored in a sealed container in the refrigerator, the sauce will keep for 5 days.

Tip: Although the tamarind paste is optional, it gives this sauce a more authentic flavor. Because the sauce thickens with refrigeration, thin it with water as needed to achieve the desired consistency.

Recipe adapted with permission from Plant-Powered Protein: Nutrition Essentials and Dietary Guidelines for All Ages, by Davis, B., and V. Melina, and C. Davis, Healthy Living Publications© 2023.