Happy week 8 of quarantine! Life is just crazy, isn’t it? I’m writing today on a rainy Saturday morning. It’s always a bummer when the weather is gloomy on the weekend, but it also provides time for rest. I’ve been keeping my existential anxiety at bay by working, and working out like a fiend! I’m absolutely loving Yyoga at home, especially the barre classes. A subscription is only 7$ a month, and I highly recommend it.
I have found that every week in quarantine brings new challenges, but also new interests. I was addicted to online shopping for a while, and now i’m addicted to taking personality tests. My friends will attest that I keep sending them different quizzes that i’ve taken online. My two favourites are the Enneagram, and Meyers-Briggs. I score as ENFJ on the Meyers Briggs, yet my enneagram is a bit more complicated. I’m between a 2 and a 3. 2 is the helper, and 3 is the achiever. I keep scoring 2 with a 3 wing, but when I think about what gets me out of bed every day, it’s achieving things, not helping others. Now is a great time for introspection, and I would encourage you to explore these tests and see what you think!
This week’s recipe is a major gift to all of you. Maybe I sound pompous, but this peanut sauce is incredible. Every time I give someone the recipe they tell me I should bottle it and sell it. The sauce has a great balance of sweet, salt and vinegar flavours. It’s an amazing way to get in a bunch of healthy foods like veggies, tofu, and grains, and have them taste amazing my dousing them in this sauce. The sauce is super easy to make, very hard to mess up, and absolutely delicious. I’m super proud to say that this recipe has made it all around the world! My best friend Keirra and all of her university classmates in Edinburgh made it weekly. When I met Keirra in Vienna last year, when we were both travelling, she introduced me as the “creator of the peanut sauce.” I need no other name that that.
This recipe originates from Tofino, where I lived with my wife, Megan. Megan and I ate this peanut sauce every day. We would roast broccoli, tofu, and cabbage, and make bowls with boiled eggs and quinoa. You could say we ate too much peanut sauce, but where’s the fun in that? When you find something you love, stick with it (just like you’ve stuck with me, Megan).
I always make big batches of this sauce when I meal prep, and eat it all through the week. My favourite bowl is quinoa, baked tofu, and roasted cauliflower and broccoli drizzled with peanut sauce.
Kendall’s wicked peanut sauce
Heaping 1/2 cup natural peanut butter (crunchy and smooth work)
1/4 cup soya sauce
1 tbsp rice vinegar
1/4 cup honey or maple syrup
1 tsp garlic powder
1-2 tbsp sambal oelek (or sriracha)
1 tsp sesame oil
1/4 cup + more boiling water (for consistency)
1.) Combine peanut butter, soya sauce, maple syrup, sesame oil, sambal oelek, garlic powder and rice vinegar in a container. I love using an empty peanut butter container.
2.) Add hot water and stir until desired consistency is reached! I like mine more on the runny side, but you can totally choose. I always end up adding more water later on, because as the mixture cools down in the fridge it gets more solid.