Sunshine Sauce Peanut Saucetahini Substitute Paleo Approved Recipes

SUNSHINE SAUCE (PEANUT SAUCE/TAHINI SUBSTITUTE) (PALEO--APPROVED

Sunshine Sauce (Peanut Sauce/Tahini Substitute) (Paleo--Approved image

Got this great recipe off the internet, not sure of the origin, but I thought I'd recreate it here to share and make it part of my recipe box. It's 100% paleo compliant. Great for folks with peanut allergies. Great for folks looking for gluten free sauces. I use this sauce for Thai cooking and anytime I need a "peanut flavor" in my food. It's a great substitute for tahini (if you are of the mind it is not already paleo), when making hummus. Marry this recipe with my Mango-Habanero sauce, any you'll be in heaven.

Provided by Pokey in San Antonio

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons lime juice
1 garlic clove (minced)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon ginger (powdered or greated)
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter (Sunbutter (no sugar added)
1/4 cup coconut milk
1/4 teaspoon cayenne pepper

Steps:

NOTE: If you are going to go to all this trouble, you might as well make a big batch, so use the whole can of coconut milk and multiply everything else by 7.
Place all ingredients (except the coconut milk) in a food processor and whirl until well blended.
Scrape the sides then add the coconut milk. Process until it's blended and smooth. Store covered in fridge.

Nutrition Facts : Calories 31.9, Fat 3, SaturatedFat 2.7, Sodium 2.3, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 0.4

PALEO PAD THAI WITH SUNSHINE SAUCE RECIPE - (4.6/5)

Paleo Pad Thai with Sunshine Sauce Recipe - (4.6/5) image

Provided by á-13

Number Of Ingredients 23

Ingredients

PAD THAI:
2 large eggs
2 teaspoons coconut aminos
3 teaspoons coconut oil, divided
1/2 medium onion, thinly sliced, about 1/2 cup
1 cup snap peas, thinly sliced lengthwise
2 cups cooked spaghetti squash
8 ounces tofu or veggie meat, cooked and thinly sliced
OPTIONAL GARINSHES:
Toasted cashews or almonds, chopped
Sunflower seeds
Sliced scallions
Minced cilantro
A squeeze of lime juice
SUNSHINE SAUCE:
2 tablespoons lime juice
1 clove garlic, minced
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter or almond butter, sugar added
dash ground cayenne pepper, optional
1/4 cup coconut milk

Steps:

PAD THAI: In a small bowl, use a fork to scramble the eggs with the coconut aminos. Heat a large skillet over medium-high heat, about 3 minutes. Add 2 teaspoons coconut oil and when it's melted, pour in the eggs and let them spread like a pancake. Reduce the heat to medium and cover with a lid, letting the eggs cook until they're set and beginning to brown on the bottom, about 3 to 4 minutes. Flip and lightly brown the other side. Remove the eggs from the pan and cut into strips with a sharp knife. Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil. Saute the onion and snap peas until they're crisp-tender, about 2 minutes. Add the spaghetti squash, tofu, and cooked egg to the pan and cook until heated through, stirring often, about 3 minutes. SUNSHINE SAUCE: While the veggies are cooking, place lime juice, garlic, coconut amigos, ginger, vinegar, nut butter, and cayenne in the bowl of a food processor and whirl until well-blended. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it's blended and smooth. When the veggies have cooked, add the Sunshine Sauce to the pan and stir-fry until everything is well-blended and hot. Sprinkle each serving with desired garnishes.

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