Roasted nut/seed 'butters" GREAT AND EASY RECIPES!!! Their many VEGAN uses Dressings, & fabulous sauces..RECIPES TGGD

If you have nut allergies try sesame seed paste ( tahini) or roasted sunflower seed butter.

These are great butters/spreads and I prefer mine roasted for deeper flavors.
Try and find as natural as possible and avoid any with hydrogenated oil/fat, and low sugars.
READ LABELS..a lot of low fat nut butters have high sugar and salt.


Some are higher in calories than others and the top  one (for nutrition and value is) is roasted almond butter, as it has less calories than peanut butter and as much protein, and naturally lower sugar. 
Almond butter also has mono unsaturated fats..the good fats.

Because roasted nut/seed butters are high fat they are also an emulsifier and are easily blended with hot water or an acid as in vinegar or lemon juice.
DO NOT ADD NUT BUTTERS DIRECTLY TO SOUPS, SAUCES, DRESSINGS AND STEWS AS IT WILL NOT BLEND IN .
It has to be diluted first with hot (boiled) water or an acid.



CHUNKY OR SMOOTH NUT BUTTERS ARE PERSONAL CHOICE, I PREFER MINE CHUNKY.

Please prepare all your fresh and LIVE market purchases as stated in THE GREAT GRANNY Diet before attempting any  of these recipes.

SALAD Dressings

Use any combination of neutral salad oil (do not use extra virgin olive oil as the nut oil will overpower and it is money wasted).
I prefer my dressings 2 parts acid (vinegar or citrus juice) to 1 part oil

"Pesto" Dressing
1/2 cup orange juice
1/4 cup safflower oil
2tbsp roasted almond butter
2 cloves garlic smashed and minced
2 tsp minced fresh rosemary or basil
1-2 tbsp hot water

Method;
Mix the minced garlic with the orange juice and oil.
Combine the nut butter with  hot water to make a smooth paste.
Whisk this in to the garlic mix and add the herbs just before serving.
perfect with arugula  and spinach

ASIAN style dressing
1/2 cup Seasoned rice wine vinegar
1/4 cup safflower oil
2 cloves garlic smashed and minced
zest 2 limes
1 inch ginger root grated

2-3 drops roasted  sesame oil
2 tbsp tahini or roasted almond butter
1 tbps hot water
dash hot sauce ( optional)
1/2 tsp light soy sauce


Mix the first 5 ingredients in a bowl
 Add the hot water to the tahini and mix to a smooth paste, add this to the garlic mix.
Drizzle in the seasonings ( sesame oil, soy sauce, hot sauce) ..this may be allowed to marinate for a couple of hours and is fantastic on crisp lettuce and napa cabbage.
Sprinkle with any chopped nuts
THIS IS ALSO GREAT WITH RICE WRAPS/SPRING ROLLS

Quick and delicious addition to any steamed or sauteed vegetables..this is wonderful also on roasted new potatoes and steamed dark greens.
To be added just before serving, or poured over when serving family style (where people help themselves)


per 2-3 cups cooked veggies:
1 cup nut butter (if using tahini use less water)
3 cloves garlic smashed
1/4 - 1/2 cup hot water
1 tsp sea salt
1/4 tsp ground black pepper

Add to a blender and process until smooth, then pour over vegetables
Variations you may add light soy sauce, fresh herbs of choice, chili flakes or hot sauce.

Sauce for Pasta  or Noodles

This is made like a thick paste then add some of the cooking hot water from the pasta or noodles to make the sauce.
It is far better spicy than mild.

This is per pound pasta or noodles uncooked

1 cup minced celery
4 cloves garlic smashed
1/2 cup roasted unsalted nuts (if using salted nuts omit the sea salt in the recipe)
1 tsp honey or agave syrup
2 tbsp light soy sauce (optional)
juice 1 lime or lemon (2 tbsp)

1/2 tsp chili paste or hot sauce or 1 chipotle pepper with 1 tsp adobe sauce

2/3 cup roasted nut butter

 In a mortar and pestle or food processor, add the first 6 ingredients, and mix to combine, then add the nut butter and chili paste, mix to smooth paste.
Allow to marinate overnight at least (this will keep for several weeks in not opened  in a sealed jelly jar in fridge)

Cook the pasta or noodles as specified by maker to al dente, drain and save 1/2 cup cooking liquor.

Place the cooked, drain pasta in a warmed serving bowl.
Blend the nut chili paste with hot water, in a blender adding just enough water to make a smooth sauce.

Add any cooked /steamed vegetables to the pasta and toss with the nut-chili sauce.
Serve with minced cilantro or parsley and chopped nuts with lemon  wedges on the side

Variations: you may add drops of sesame oil to the paste making;
This sauce is also great with greens, eggplants and mushrooms

Make it more Thai flavored and add fresh torn, basil, mint, and chili flakes at the end.