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Yield: 6 Servings Difficulty: Medium
To those of you who are allergic to peanuts, I have something for you to replace peanuts, and that is soynuts. Who could imagine that by using soynut butter you can make a fantastic sauce. Instead of peanut sauce, I have soynut dressing that can be served as a dressing, marinade for your pan-fried tofu, or as a dip for your veggies and others that you can imagine.
Ingredients for Soynut Dressing
4 tablespoons Rice Vinegar
1/2 cup Santa Cruz Organic Apple Juice
4 tablespoons I.M. Healthy Soynut Butter
1 tablespoon Grated Fresh Ginger
1 teaspoon Frontier Chili Flakes (optional)
1/4 cup Chopped Cilantro or Basil (preferably fresh)
2 tablespoons San-J Tamari (more if needed)
1 tablespoon Spectrum Sesame Oil
Ingredients for Thai Pasta Salad
1 package Tinkyada spaghetti style brown rice pasta
1/2 pound snow peas, cleaned and trimmed
1 small red pepper
1/2 cup frozen green peas
1 tablespoon fresh mint, chopped
1 tablespoon fresh basil, chopped
3 tablespoons Bragg's Apple Cider Vinegar
Bragg's Liquid Aminos (to taste)
Frontier Black Pepper (to taste)
Soynut Dressing (above) as needed.
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1st Keep
 volcanoveggie
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