The greasy pizza that I picked up for lunch across the street pushed me over the edge. Coming at the end of three days of heavy (but delicious) eating–alfredo sauce, apple tart, hot chocolate, calzones, veggie sausage gravy with biscuits–my body felt terrible after just half of the personal pie.
It was past time for some vegetables.
This peanut butter dip has been one of my family’s favorites since I found it in a 2008 issue of Vegetarian Times. It’s creamy, has a bit of spice and is extremely versatile. Thinned out, it can be a sauce for noodles or in stir fry. As is, I enjoy it as a vehicle for eating a plate full of broccoli without a second thought. It’s that good.
Leaving work, I considered making a simple detox dinner of broccoli, tofu and brown rice. Then I remembered this sauce, which I hadn’t made in quite some time–I don’t know why, it really could be a regular condiment in the fridge. Paired with this sesame-crusted tofu, my broccoli and peanut dip helped me feel like a real person again. And it convinced me to lay off the greasy foods for awhile.
Broccoli Dipped in Wonderful Peanut Sauce
From Vegetarian Times
(I added some grated ginger leftover from the tofu recipe, and left out cilantro since I had none on hand.)
- 1 large bunch broccoli, separated into florets
- 1 cup smooth peanut butter
- ¼ cup chopped cilantro
- 3 T. sugar
- 2 T. low-sodium soy sauce
- 2 tsp. cider vinegar
- 2 cloves garlic, minced
- Pinch cayenne pepper
1. Bring large pot of water to boil. Cook broccoli in water 2 to 3 minutes, or until bright green and tender. Drain, and rinse under cold water to cool. Shake, and pat dry.
2. Whisk peanut butter with 1 cup hot water in bowl. Stir in remaining ingredients. Adjust flavors as needed. Dip broccoli into the sauce and enjoy!