There aren’t really many meals or recipes that are complete without a good sauce. I mean, the sauce carries all the flavor! Mike calls food nothing but a ‘vessel for sauce’ and he likes to consider himself a ‘Sauce Connoisseur’. My fridge door is bulging and overflowing with bottles of sauce. That he never uses. Sauce Connoisseur my foot. This sauce is perfect in every way. It’s slightly spicy, a bit smoky, asian-inspired and oh-so-simple to make. Though it has a lot of ingredients, it comes together quickly, doesn’t require cooking and has the special perks of being gluten free, sugar free and so incredibly versatile! There is quite a bit of fat for a sauce, but I consider the fats to be good fats and that’s how I justify it. Mmmm coconut oil.
Original recipe found here
INGREDIENTS
2 tbsp Tahini or Nut Butter
2 tbsp Lime or Lemon Juice
1 tbsp White Wine Vinegar
1.5 tbsp Bragg’s Liquid Aminos or Soy Sauce
2 tbsp Sriracha Sauce
1/2 tbsp Honey
1 tsp Sesame Oil
3 tbsp Coconut Oil – Melted
2 tsp Ginger – Grated
2 cloves Garlic – Crushed
1 tsp Red Pepper Flakes
METHOD
– Combine all ingredients in a small bowl and whisk until smooth.
– Add to whichever dish you want! The original recipe had it in an awesome bowl of spaghetti squash, ground pork, spinach and broccoli florets. It was to DIE for! I have since used this sauce in a stuffed squash with ground turkey and quinoa with the same great results.
NOTES
– Use a paleo sriracha sauce if that’s how you roll. I have seen them bottled but there’s a recipe here
– An extra tablespoon of tahini wouldn’t hurt anybody!
NUTRITIONAL INFO
Serves 6
Weight Watchers points per serving – 3
Calories – 109.2
Fat – 10.3g
Fibre – .6g
Sodium – 306.3mg
Carbohydrates – 4.5g
Protein – 1.4g
alimentarykitchen 
YUM. I sautéed cauliflower, shallots, garlic & chickpeas in peanut oil, then added the sauce, brown rice and cashews. Delicious! I substituted maple syrup for the honey to keep the recipe vegan. Thanks Alisha!