SUNNY SAUCE

“The best of all sauces is hunger.”

This post is a tribute to all the varied leftovers that I found in my fridge this morning.  And to a simply amazing sauce.

INGREDIENTS:

1 T coconut oil

1 half onion, diced

1/2 cup frozen red, yellow, and green pepper strips

1 slice roasted cabbage, cut up (see Aug 5)

3 Meal Meatballs, sort of mashed (see Aug 3)

broccoli, if you happen to have 1/4 cup leftover lurking in the fridge

Sunny Sauce, heaven only knows when I posted this so I’ll give the recipe again

DISTRUCTIONS:

Heat up a large skillet and melt the coconut oil.  On medium heat sauté the onions for a minute or two and then add the peppers.

When you feel darn good and ready, layer on the cabbage.  My favorite thing is, at this point, to mound up all the ingredients in center of the pan and cover with a lid.  I want the lid large enough to cover the ingredients but not large enough to cover the whole pan.

Add everything else except the Sunny sauce, cover, and allow it to cook about 5 to 10 minutes on low heat.

After this is all cooked up place it into bowl, top with a scoop of Sunny Sauce, and top with a sprig of flat leaf parsley from your garden, which is optional – having a garden.

sun sauce

SUNNY SAUCE

INGREDIENTS:

1/4 cup sunflower seed butter

2 T lime juice

1 t coconut aminos

1/2 t rice vinegar

1/4 t powdered ginger

red pepper flakes, just a few

clove of garlic, minced

1/2 cup canned coconut milk

DISTRUCTIONS:

Place all the ingredients, except the coconut milk, into a jar and whip it up with a magic wand, which is a submersible blender stick.  Add the coconut milk and whip it enough to blend.  Use what you need/want and put a lid on the jar.  Store in the fridge.

This is a sauce that is better after a day in the fridge.  It gets thick and is delicious on just about any meat and veggie or veggie dish.  I don’t know how long it keeps in the fridge because once I make it I tend to use it up before it grows other life forms.

Sunflower seed butter was not that difficult to find but in a pinch I would use almond butter.  It a huge pinch I might even use peanut butter.  Life is filled with choices.  I love choices!

Loveya – The Grandma

 

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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