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Peanut Sauce(from Sundays at Moosewood Restaurant)
We usually eat this served liberally over an all vegetable meal of something orange (steamed butternut squash, sweet potatoes, carrots), something green (kale, collards), and brown rice, but it’s also good over chicken and fried tofu.
2 cups chopped onions
1 tbsp peanut oil
¼ tsp cayenne
¼ tsp ground ginger
1 very ripe banana, mashed
1 cup tomato juice
½ cup apricot juice (apple may be sub.)
½ cup all-natural, freshly-ground peanut butter
½ tsp salt (or to taste)
Sauté the onions in the oil until translucent. Mix in the cayenne, ginger, and mashed banana and sauté, stirring often, for 5 minutes. Add the juices and simmer for 10 minutes. Stir in the peanut butter and salt to taste. Makes 4 cups (4 generous servings).