My mouth is watering just writing about making this spinachy goodness!
600g clean spinach
60ml peanut butter (I prefer natural PB, but just use what you have (smooth, chunky))
30-45ml rice vinegar (or mirin) (depending on how vinegary you like things)
30ml soy sauce or tamari (tamari for gluten-free)
15-20ml sugar (white sugar, brown sugar, honey, etc., but no artificial sugar)
15-45ml warm water
45g toasted sesame seeds for topping
Wilt the spinach in a steamer or add a couple of centimetres of water to a pot. Stuff that spinach in. It will wilt in only a couple of minutes, so watch it carefully so it doesn't get mushy. (No one likes mushy vegetables.)
Tip into a colander and let it cool.
In a blender, hand-held blender or food processor, blend together the peanut butter, tahini, rice vinegar, soy sauce, sugar and a bit of the water (add more if needed for a pourable, but thick consistency). Taste. Adjust.
Keep at room temperature until your spinach is ready to wear the glorious sauce.
Drain. Drain. Squish and drain. Use a colander, time and your hands. Get squishy with it. Trust me…you'll want this to be as un-watery as possible.
Then form it into balls about the size of an orange and set them in little bowls. I love little bowls!
Pop them into the fridge to set for about 30-60 minutes.
Pour over the sauce and top with the toasted sesame seeds.
Devour. You can most certainly try to eat this with chopsticks, but I bet you can't get it in your mouth fast enough…just fork it!
*I forgot to take a photo the last time...I was too busy inhaling the gomae. I'll add one some other time.
Nutrition information - click on image to enlarge.
2 1/2lb sweet potatoes (slice to desired size, but not too thick or too thin)
deep fry oil (if you deep fry rather than bake)
2-3 handfuls cornstarch ((and a holeless bag))
1 heaped teaspoon oregano (or to taste)
1/2 teaspoon chili powder or smoked paprika powder (or to taste)
1 heaped teaspoon onion powder (or to taste)
1 heaped teaspoon garlic powder (or to taste)
salt + pepper (to taste)
1/4 cup mayonnaise (light, regular or vegan)
1/2 cup kwark or greek yoghurt
chipotle peppers (here you can use a sauce, dried or fresh peppers or a powder...the amount will depend on which type of chipotle pepper you use)
salt + pepper (to taste)
1-2 clove garlic (minced)
1/2 teaspoon smoked paprika powder (to taste)
We like to eat these about once a month. You can eat them with a veggie burger or other main dish or eat them by themselves. We tend to choose the latter. 🙂
Cut the sweet potatoes, but not too thickly or thinly —leave the skin on if you wish.
Immerse cut sweet potatoes into a microwaveable bowl of hot water. Microwave on high for about five minutes. You don't want the sweet potatoes to cook and get soft...it's just to get the cooking process started.
Drain the water from the sweet potatoes, but don't dry them off. You will need the excess water still clinging to the potatoes to adhere to the dry ingredients.
Mix all of the dry ingredients in a bowl.
Then add a handful to the bag along with a couple of handfuls of the uncooked, damp fries. And shake, shake, shake until the fries are coated. They should be lightly coated, not glommy.
Now, you can either deep fry the sweet potatoes or bake them in a 425°F/ 220°C oven.
My experience shows that with the oven method, you will have to turn the fries and monitor them for done-ness. It takes a long time. Anywhere from 20-45 minutes.
I hate to admit it, but the deep fry route works a lot better and (of course) tastes a lot better than the oven method.
Mix together all of the dip ingredients and adjust to taste.