Asian-y peanut dressing

Last Saturday was my annual holiday brunch. I invite my friends over and feed them my best guess at who-would-have-known-that-was-vegan fare and we all chat and I, at least, have a great time.

Last year, I added the Atlanta Humane Society’s Wish List items and we continued the tradition this year.

Here’s the collected loot:

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I am so lucky to know so many nice people. 🙂 And for that, I am so seriously thankful.

On the menu this year:

Curried not-chicken salad

Quinoa tofu salad with spicy peanut butter dressing (below)

Roasted vegetables

Oatmeal and raisin cookies

Cashew cheese and crackers

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I think my favorite was the curried not-chicken salad. I’ll share that recipe next, but I do love a dressing that involves peanut butter and red pepper – my two favorite things!

And this is a breeze – just a whiz in the food processor and you’re done.

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Peanut butter marinade and dressing:

  • Cup or so of your favorite peanut butter (crunchy or creamy would work)
  • Punch of red pepper flakes
  • Mound of ginger, peeled and grated
  • Couple garlic cloves
  • Juice and zest of two lemons (I used one Meyer and one regular)
  • salt and pepper

So good! I used as both the marinade for the tofu in the quinoa salad and thinned it out with some water for the dressing.

Also, am I the only person who almost enjoys the torrential mess, just to then clean it up? Every party!

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Happy holidays!

I tend to be a little Scroogey, but I can always get down with my friends supporting the cause!

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