Garlic Ginger Shoyu Sauce

Ingredients
 8 garlic cloves, chopped 80k
 8″ of fresh peeled ginger, chopped 80k
 4 tbsp of tamari/nama/soy sauce
 8 tbsp of lemon juice
 8 tbsp of tahini 840k
 4 tbsp of olive oil (or flax oil) 480k
 4 cup spinach 40k
 8 tbsp of water

Ingredients 4x
 8 garlic cloves, chopped 80k
 8″ of fresh peeled ginger, chopped 80k
 4 tbsp of tamari/nama/soy sauce
 8 tbsp of lemon juice
 8 tbsp of tahini 840k
 4 tbsp of olive oil (or flax oil) 480k
 4 cup spinach 40k
 8 tbsp of water

Serve with
Steamed broccoli, steamed, florets, kale, carrots, tofu, brown rice

Misc
Vegan, paleo, dairy-free, nut-free.
410k total, 35k per tbsp. Makes 6 oz (12 tbsp). Serves 4-6
I spent two years trying to reverse engineer the Green Goddess from Life Alive, here it is! Recommended Sides: tamari almonds, egg, avocado, hijiki.

Curry Miso Sauce

Ingredients
 2 lg garlic cloves (10)
 2 tsp ginger (5)
 2 tbsp miso paste (70)
 1 ½ tbsp honey (100)
 1 tsp curry powder (10)
 1/3 cup apple cider vinegar (5)
 1/3 cup cold water
 ½ cup oil (960)

Ingredients 2x
 4 tsp ginger
 4 lg garlic cloves
 4 tbsp miso paste
 3 tbsp honey
 2 tsp curry powder
 2/3 cup rice vinegar
 2/3 cup cold water
 1 cup oil
makes 1 cup (8 servings)

Swami Bowl (Serve with Curry Miso Sauce)
 tamari almonds
 raisins
 shredded carrots
 broccoli
 kale
 sweet onions
 brown rice
 steam carrots, broccoli, kale, onions
 toppings 1: crushed almonds, raisins
 toppings 2: nutritional yeast or shredded cheese

Misc
Vegan, paleo, dairy-free, nut-free.
1160k, 13oz, 26 tbsp, 45k per tbsp.

Peanut Thai Sauce

Ingredients
1/4 c peanut butter
1/4 c water
2 tbsp soy sauce
2 tbsp lime juice
2 cloves garlic, minced and crushed
2 tbsp rice vinegar

Ingredients 4x
1 c pb
1 c water
1/2 c soy sauce
1/2 c lime juice
1/2 c vinegar
8 clove garlic

Directions
Combine peanut butter, water, soy sauce, lime juice, garlic and rice vinegar in a saucepan over low heat. (Mixture will become easy to combine as peanut butter melts.)
Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy.

Misc
Vegan, paleo, dairy-free.
This recipe is perfect as it is, but you may want to thin it out a bit with more water, depending on what you’re using it for.
If you’re new to eating Thai food, this vegan peanut sauce can be a great introduction into the delicious cuisine of Thailand, since it is easy to make and not spicy. Thai cuisine is light, healthy, fragrant and full of vegetables. While it can have a fiery kick, it doesn’t have to. If you’re ordering out, be sure to specify you would like your dish mild, at least until you have a sense for the amount of spiciness you can handle.

Basic Tahini Sauce

Ingredients
 2.5c tahini
 2c water
 1/2c lemon juice

Extras to add
 coconut flakes
 white pepper
 1/2 tbsp monk fruit

Directions
Add everything to a jar and stir with a knife. Takes no time and no cleaning. It seems watery and curdled for a minute but then emulsifies effortlessly into a perfect creme-like consistency. One or two drops of sesame oil if you wanted, and you could sub some of the lemon juice for rice or cider vinegar. I’d do sesame and rice for Asian-y, or cider and a drop of walnut oil for more California cuisine. White or red wine vinegar for the latter. Try adding fresh ground black pepper and a small shallot too. Shallots are one big secret of restaurant food taste.

Misc
Vegan, paleo, dairy-free, nut-free.