Help with Recipes

[easygoingfemme]

Originally Posted by nycfem

Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!

If you want to step away from the Asian flavors, this is my go-to topping for cooked or raw veggies/ dishes with grains, ...

• 1 cup Tahini paste
• 2 cloves garlic (or to taste)
• 1 handful fresh Cilantro
• 1tbsp maple syrup
• 2 tbsp tamari, or soy sauce
• Juice and zest of 1 lemon
• 1/2 c water (more or less to thin/thicken to desired consistency)

Blend well. Store in a jar in fridge for up to 10 days

[Bèsame*]

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

[Gemme]

Originally Posted by Bèsame*

I've discovered fresh ginger. Just grate a little or julienne cuts. Then, for me to spice it up, cause I'm the Spicey girl, red pepper flakes!

Ginger paste is good too!