Peanut sauce
- ¼ cup creamy peanut butter
- 1 tbsp bragg’s liquid aminos or other light soy sauce
- 1 tbsp mellow miso
- 1 tbsp rice vinegar
- 2 tsp sriracha sauce
- 1/2 tbsp agave nectar
- ½ cup coconut milk
Blend everything to a smooth sauce.
- 4 servings of rice
- 2 tbsp Vegetable broth
- 2 cups shredded red cabbage
- 2 medium carrots, peeled and ribborned
2 spiralized or peeled ribboned zucchinis
1 cup chopped green beans
1/2 cup spring onions
1 cup mung beanssprouts- 1 cup cooked chickpeas
1/2 cup coriander,minced
Cook rice according to package. Fry onions and cabbage, carrots, beans, and zucchini on medium heat in a wok. Add broth and cook on low heat until vegetables are soft about 10 minutes. Serve vegetables, cooked chickpeas over rice and mung beans and coriander and the peanut sauce.
