I made a grocery shopping error. I accidentally grabbed the salted roasted sunflower kernels. And then, still blissfully unaware of my error, I threw the entire bag into the food processor and made sunflower butter.
Just in case you’re wondering, I don’t recommend doing that.
But, now I have a jar of sunbutter that is really only suitable for savory applications.
No problem. I’m creative. And, I’ve been wanting to make an Asian No-Peanut Sauce. And, you know what? It’s downright tasty, as well as being nut-free, grain-free, vegan, and can be made entirely raw by skipping the sesame oil & using raw sunbutter. And, while I’m not entirely sure, I think it fits the whole paleo/primal diet, too. (Well, they’d probably top it with a giant chunk of free-range chicken.)
This should work with regular sunbutter as well. You may need to add a touch of salt, or increase the coconut aminos.
Kelp Noodles with Asian No-Peanut Sauce
1 bag Sea Tangle Kelp Noodles
1 carrot, grated
1/2 bag (4.5 ounces) bean sprouts
1 cup broccoli florets (steamed and chilled if desired, otherwise raw)
Open bag and soak kelp noodles in warm water for 20 minutes. Make sauce.
1 inch piece of ginger, grated or minced finely
1 clove garlic, sliced
1 green onion, sliced
1/2 small bunch cilantro
Juice of 1 lime
1 T coconut aminos
3 T. sunbutter (Use raw sunflower seeds to make this raw.)
1 T. toasted sesame oil (Skip or use raw sesame oil to make this raw.)
1 t. sweetener of choice (I used yacon powder)
1/4 cup sunflower oil
Put all ingredients except sunflower oil in the food processor and process until smooth. With food processor running, drizzle in the sunflower oil. Process until emulsified.
Drain kelp noodles and toss with sauce and veggies. Chill for at least an hour to allow flavor to develop. Garnish with additional cilantro and whole sunflower seeds, if desired.