Today has been a perfect Saturday day so far. I woke up with a touch of a headache (this may have been self induced from last nights G&T’s), and a hankering to go out for brunch. So, after wrestling with the idea of going up to Whistler, we decided on bunch and shopping (…well I secretly decided on shopping and just told Lincoln about that part of the plan after his belly was full). We went to a place called Fable on West.4th, and they made me a ratatouille which was awesome! The coffee was amazing as well.
After eating brekkie, we headed out to look around the mall…and we ended up with a new mattress! It gets delivered in 2 weeks, and I can’t wait! YAY! After walking out of the mall we headed to the Jazz Fest, where there were food trucks EVERYWHERE! I really wish that there was a vegan food truck here in Vancouver. Does anybody know of one?
Once I got home I was so hungry from all of the food truck goodness and decided to whip up a quick and easy snack to take away the hunger pangs. Taking a look in the fridge all I could see was the giant package of spinach from Costco, and thought “why not Gomae?!” I was out of tahini, so decided to just go with what I had on hand (this is a skill that I’m really trying to work on), so peanut butter is was.
As I was tasting the sauce and trying to figure out what was missing I remembered the bottle of sake in the cupboard and decided to give it a go. It was the perfect addition. Is it just me, or does booze really make everything better?!
My puppy* ( she’s actually 2 ½ yrs) Winni is also pretty good at making everything better:)
One of the craziest things in making this is the amount of spinach that you use and end up eating (which is always good when you can sneak in some more greens into the day). 4 cups of spinach goes from this….
Peanut Butter Gomae
1 tbsp organic peanut butter
2 tbsp water
2 tbsp sesame seeds
½ tbsp agave nectar
1 ½ tbsp tamari ( or soy sauce)
1½ tbsp sake
4-6 cups fresh Spinach
1. place a large pot of water on stove and heat to a boil.
2. While water is heating, toast the sesame seeds in a non-stick pan. You’ll know they’re done when they turn slightly brown and start to become fragrant.
3. combine the rest of the ingredients along with toasted sesame seeds in a pan and heat over low for a few minutes until the sauce starts to thicken.
4. Once water is boiling add in all of the spinach. Count to 20 and then drain using a strainer. Immediately run cold water over spinach to stop it from cooking more (this is called blanching).
5. squeeze any excess water out of the spinach with your hands.
6. Combine spinach and sauce in serving bowls and mix until all of the spinach is covered with the sauce.
I would love to get any feedback you have, so please feel free to leave a comment, question, or suggestion as to what you’d like to see more of.