After we shot the video on how to make almond butter the other day, Danny threw together a quick Asian-flavored sauce with it. He whisked together some of the almond butter, grated ginger, finely chopped garlic, rice wine vinegar, and toasted sesame oil until it dripped off the whisk. Slightly liquidy, still a little thick. He chopped some fresh asparagus, red cabbage, and carrots, then tossed them in the sauce. We had some cellophane noodles in the pantry, so he nestled those into hot water for a few moments until they softened, then slicked them with the almond-butter sauce.
Lunch was lovely that day.
I might have to make more today.