Peanut Sauce Recipe:

Put into a blender, on high-speed, for 3 minutes:

8 cups water

8 cups organic creamy peanut butter, the pre-stirred kind with honey and sea salt added to it

2 cups organic carrots, pureed (or organic sweet potatoes, pureed), available in the organic baby food aisle

2 cups reduced-sodium tamari sauce, instead of soy sauce (msg-free)

3/4 cups rice wine vinegar

3/4 cups organic, dark sesame seed oil

1/3 cup organic garlic root, peeled, finely-minced

1/3 cup organic ginger root, peeled, finely-minced

1/3 cup lemongrass puree (fresh, in tubes, refrigerated produce section)

Optional:

Add miso paste, instead of the organic tamari sauce, reduced-sodium. It's in the refrigerated section at Pacific Ocean Market.

Add reduced-fat, organic coconut cream to recipe (1/4 the ratio of peanut butter used)

Add Thai red chili peppers, washed, de-stemmed, de-seeded, finely-minced (2 to 4 qty)