Tag Archives: peanut butter

Spinach gomae

Spinach gomae

Serves 4-6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Soy, Tree Nuts
Dietary Vegan, Vegetarian
Meal type Appetizer, Dips, Lunch, Salad, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold
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))
  • 15ml tahini
  • 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


Step 1 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.
Step 2 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.
Step 3
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.
Step 4 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.
Step 5
Nutrition information - click on image to enlarge.

Satay veg bowl

If you love peanut butter…or better yet, satay…you will love this deliciously, peanuty, spicy sauce.

Satay veg bowl

Serves 2-3
Allergy Peanuts
Dietary Vegan, Vegetarian
Meal type Main Dish
From book The Coup Cookbook



  • 250ml natural crunchy peanut butter ((smooth is also fine))
  • 250g water
  • 50ml soy sauce
  • 2-3 cloves garlic (minced)
  • 25ml fresh lemon juice
  • 200ml coconut milk
  • 25ml brown sugar
  • 15ml green curry paste (or to taste)


  • 175ml tofu
  • 1l seasonal vegetables of your choice cut into bite-sized pieces
  • 500ml quinoa
  • 1/2 bunch cilantro (roughly chopped)


I make this often.

1 – It is served in a bowl. (I ~might~ have a slight bowl fetish.)

2 – It is freakishly delicious.

3 – Who doesn’t like peanut butter for dinner?!

It is out of a cookbook from a fabulous vegetarian restaurant in Calgary, Canada called The Coup. I’ve made a few, little changes from the original version.


Step 1 In a pot on medium heat, mix peanut butter and water together. Continue to mix until a smooth consistency —watching that you do not burn the peanut butter.
Step 2 Add the rest of the sauce ingredients and continue to cook at a low heat, stirring often for about 20 minutes to let the flavors mingle.
Step 3 Remove from heat, taste to adjust spice (if necessary) and place a lid on it to keep it warm.
Step 4 In a large pan, sauté tofu until the edges get crispy, add vegetables + sauté until tender but still crispy, you might need to add a little soy sauce or water for liquid so veggies don’t stick to the pan.
Step 5 Add peanut satay sauce and heat until it bubbles. You can also serve the sauce separately.
Step 6 Portion grain out in each bowl and add veggie mixture on top of each.
Step 7 Garnish with cilantro.