photo coming soon!

I remember when Jessica Seinfeld’s Deceptively Delicious cookbook came out.  I was intrigued by the addition of squashes and beans added (deceptively) to make kids (and adults) think they are eating something decadent when they are really eating something healthy.  The thing is, I don’t really believe in adding things deceptively to unsuspecting eaters.   I like to veganize favorite dessert recipes and then announce it to the people enjoying them and wait for their reaction.  For this recipe I did not want to be deceptive, just delicious. I wanted to jazz up a Thai inspired nut butter sauce and to turn it a really pretty green color to serve over whole- wheat spaghetti since I never seem to have Soba noodles on hand.  I also wanted this to be a powerhouse of nutrition.  I think it measured up.  It turned a really pretty green color by the addition of spinach and edamame and it contained whole grains (whole wheat spaghetti), protein (cashew butter and edamame), and a healthy dose of greens compliments of the spinach.

This is perfect lunch food because it can be served cold.  It would also make a good dipping sauce for dumplings, served over or beside tofu/tempeh, or even as a delicious vegetable dip.

Thai Green Nut Butter Sauce

3 big handfuls spinach or baby spinach
1 pkg. shelled edamame cooked according to pkg. directions
1 handful of basil
2/3 c cashew/almond/peanut butter
2 inches of fresh ginger
5 garlic cloves
1 tblsp. coconut oil
2 1/2 tblsp. honey
2 tblsp. soy sauce
½ tsp hot red pepper flakes (more or less according to your liking)
½ c hot H2O

Put everything into a food processor and grind till fairly smooth.  Serve over whole- wheat spaghetti.