Noodle & Rice Dressing

Rice Cake - Peanut & Black Sesame & Cheese Spread

用料  

Noodle & Rice Dressing的做法  

1. Noodle（现做）-
   Soy Vinegar Dipping Sauce
   MAKES ABOUT ½ CUP
   
   ¼ cup soy sauce or tamari [GF]
   
   3 tablespoons unseasoned rice vinegar
   
   1½ teaspoons sugar
   
   1 teaspoon toasted sesame oil
   
   2–3 slices fresh jalapeño, or large pinch of red pepper flakes (optional)
   
   Stir together all the ingredients in a small serving bowl. The dipping sauce will keep, covered, in the refrigerator for about 1 week with fresh jalapeño or 2 weeks with red pepper flakes.

2. Noodle-Pre-Made
   Tahini Dressing
   
   4 and 1/2 tablespoons tahini
   1 and 1/2 tablespoons tamari
   1 and 1/2 tablespoons lime juice
   1 and 1/2 tablespoons chili garlic
   1 and 1/2 teaspoons sesame oil toasted
   1 tablespoon rice vinegar
   2-3 tablespoons water
   
   Using a whisk or small blender combine all ingredients, except the lemon juice, until smooth. Add the juice. Whisk again and if too thick just add a little more olive oil. Transfer to a jar with a lid and store in the fridge.

3. Noodle-Pre-Made
   Peanut Satay Sauce
   ½ cup no-stir organic peanut butter
   
   3 tablespoons soy sauce or tamari [GF]
   
   1 tablespoon grated fresh ginger
   
   1 tablespoon brown sugar
   
   1 tablespoon mirin
   
   2 teaspoons Sriracha or other chili-garlic sauce [GF]
   
   ½ teaspoon ground coriander
   
   1 cup water
   
   1 tablespoon freshly squeezed lime juice, more if needed
   
   In a small saucepan, combine the peanut butter, soy sauce, ginger, brown sugar, mirin, Sriracha, and coriander. Stir in the water. Heat the ingredients over medium heat, stirring to combine. Do not let the sauce boil or it will separate. The consistency of the sauce should be pourable, but it will likely thicken as it sits. When the peanut sauce is hot, stir in the lime juice. Taste the sauce and add a little more lime juice if you like more acidity. The sauce will keep, covered, in the refrigerator for about 1 week.
   
   VARIATION： Use smooth or crunchy almond butter instead of peanut butter for a healthy and delicious alternative.

4. Rice Cake-Pre-Made
   Guacamole
   
   flesh of 2 large avocados
   
   1 large tomato, diced
   
   juice ½ lime
   
   1–2 red chilies (depending on preference), deseeded and finely chopped
   
   handful fresh coriander, finely chopped
   
   1 tbsp extra virgin olive oil
   
   sea salt and black pepper
   
   pinch of paprika
   
   Mash the avocado to your desired consistency (leaving it a little lumpy can add more texture). Add the rest of the ingredients, except the paprika, and stir through. Sprinkle with paprika. Enjoy on sourdough toast, crackers, with eggs or any other way you like!

5. Rice-Teriyaki Sauce(现做）
   
   ½ cup mirin
   
   ¼ cup soy sauce or tamari [GF]
   
   2 tablespoons honey
   
   2 thin slices unpeeled fresh ginger
   
   1 clove garlic, smashed
   
   Pinch of red pepper flakes
   
   In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.

6. Cashew & Nutrition Yeast Spread
   MAKES About 1 cup (120 g)
   ¼ cup (30 g) nutritional yeast
   1 cup (150 g) raw, unsalted cashews
   1 tsp (3 g) salt
   Process all ingredients in a food processor until the texture is crumbly like coarse flour. Store in airtight container in fridge for up to 3 to 4 weeks.