1 cup chopped onion
2 cloves garlic, minced
1-2 tsp chopped ginger root
Saute these ingredients in 2 Tbsp butter until translucent
1 cup real peanut butter
1 Tbsp honey
1 Tbsp cider vinegar
juice of one lemon
@ 1 tsp salt or less
@ 1/4 tsp cayenne or more
couple dashes of soy sauce
Stir well and gradually add 3 cups of water very slowly, mixing thoroughly
Cook uncovered for 30- 45 mins over lowest heat
Serve over rice or pasta or cooked or raw veggies...can add chicken, raisins, apples, whatever.
We enjoyed this dish when Karen was a vegetarian for a while ...high in protein and just yummy! I usually doubled or tripled it when I made it. Lasts a week in the refrigerator and freezes well.