Meatless Monday Recipe: Top Anything Sauce

Robyn Griggs Lawrence thumbnailHere in Colorado, we’re in that weird in-between place in the growing season, after the early spring herbs and veggies but before the fresh tomatoes and summer squashes hit their prime. On this busy summer Meatless Monday, I need a quick, tasty and versatile recipe that will let me take advantage of whatever I find—or don’t find—at the market. Julia Butterfly Hill’s Top Anything Sauce is perfect for this time of year. I’ll whip up a batch (it truly takes minutes) and use it to dress up steamed veggies and quinoa for a protein-packed, meatless meal. (This sauce can also be used as a salad dresssing.) 

top anything sauce 

Photo by Joe Coca 

Julia Butterfly Hill’s Top Anything Sauce 

1/4 cup peanut butter or almond butter (crunchy or smooth)
1-1/2 to 2 tablespoons apple cider vinegar
2 tablespoons olive oil
1/4 cup orange juice
1 teaspoon of either herbed sea salt, regular sea salt, tamari, or shoyu
1 tablespoon chili powder
1 tablespoon maple syrup (optional)

Blend all ingredients together in a food processor or whip with a fork. Add water to achieve desired consistency.