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.
Once again, I haven't really measured anything, but here is my hapless recipe for delicious arugula pesto that you can use with pasts, on sandwiches or as a dip.
1 handful pine nuts
1-2 clove garlic
a few handful arugula
1/2 cup parmesan (adjust to taste)
1/2 cup mild/light olive oil (adjust to consistency)
salt + pepper
If you want to use less oil, add warm water to replace some of the oil (but not all of it).
Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Roughly chop the garlic in the food processor.
Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Salt and pepper to taste.
On the first day, I used the pesto with some mushroom-filled ravioli. On the second day, I used in in veggie wraps. The wrap pictured contains arugula pesto, leftover rice, leafy greens, red pepper, cherry tomatoes, brown mushrooms and cheese.
Half or quarter the recipe for less, but I bet you'll wish you didn't!
1 cup tahini
1-2 clove garlic ((or to taste))
1/4 cup water
1/4 cup sesame oil (TOASTED sesame oil is preferred)
4 tablespoons apple cider vinegar (can also use red wine vinegar)
5-6 stalks green onions ((to taste))
2-3 tablespoons lemon juice (freshly squeezed)
2-3 tablespoons soy sauce ((to taste))
1/4 cup toasted sesame seeds
salt + pepper ((to taste))
We use this dressing on all kinds of salads and it is also delicious as a dip. You can drizzle it on a falafel sandwich, dip some spanikopita in it, dress a fresh spinach salad with it or add it to a rice /veggie bowl!
Add all ingredients to a blender, hand blender or food processor.
Mix until smooth...remember you have green onion and garlic in there!
Taste. Add water/vinegar/lemon juice or soy sauce if it's too thick or to perk up the flavour. Add more tahini if it's too thin...but only a bit at a time.
Pour into mason jars or recycled salad dressing bottles and store in the fridge.