Spicy Almond Sauce from the Cozy Dinners eBook

I cannot believe we are here, eBook #3!

In this collection of recipes I focus on our favorite warming dinners we enjoy during the fall and winter months. We have come to look forward to this season of food the past few years thanks to many of these meals and I am really excited to share them with you.

As many of you can probably align with when it comes to savory dishes, measuring rarely happens. It tends to be just a little of this or that, whatever we have on hand, and however heavy my hand feels like being at the moment with any given ingredient ;). Not an ideal recipe development method for sharing with others—haha! But writing this eBook helped me to focus in on what we were doing each night and with a lot of determination, and love, pull measurements out of the chaos.

These are 15 plant based dinners focusing on whole foods and variety—made regularly by Scott and I and hopefully soon by you too!

I want to give a heartfelt thank you to my wonderful recipes testers who volunteered from all over the world to make sure these recipes would translate into your kitchens. They gave me the confidence I needed to bring these pages to you here—and I am forever grateful for their kindness and selflessness.

Click on the button below to be taken to the eBook’s page for an entire list of recipes included in the eBook, some additional information, and a handful of photos as well! I cannot wait to hear what you think about this collection and am really grateful to be able to share with you in this way.

Wishing you the coziest season.

x Jessie

SPICY ALMOND SAUCE
From the Cozy Dinners eBook

Serves: 4
Prep: 10 minutes
Cook: 10 minutes

sauce
6 tbsp almond butter
2 tbsp lemon juice
1 tbsp coconut aminos 
1/2 tsp chili flakes
1/4 tsp cayenne
1/4 tsp garlic powder
1/2 tsp ground ginger 
1 tsp maple
1/3 cup water
salt to taste

to serve
baked sweet potato
black pearl rice, cooked
pan (or oven) crisped tofu
broccoli, steamed
red cabbage, steamed
scallions, sliced
freshly cracked black pepper
lemon juice

Combine the sauce ingredients in a bowl and add the water slowly, whisking well until smooth. Add more water if needed to get the right consistency.

Taste and adjust seasonings if necessary.

To complete the bowls as pictured, steam broccoli and sliced red cabbage in a steamer basket on the stovetop, covered, until fork tender (about 6 minutes).

Crisp cubes of tofu in a nonstick skillet while the veggies are steaming, and reheat roasted sweet potato wedges (if prepped, otherwise take into account extra time needed for baking).

Serve with sliced scallions, freshly cracked black pepper, and a squeeze of lemon juice (optional). Enjoy and store leftover sauce in a container in the fridge. Use within one week.