white bean and veggies in asian peanut sauce

i have been in love with PB2 - a healthier powdered peanut butter - for about the last 4 or 5 months. in the midwest, it can be found at most hy-vee stores with a nature section, but check out their website for other places to purchase it. it's about 53 calories per serving - compared to about 190 for regular peanut butter. it also has about 85% less fat. recently i came across a blog called megan's munchies where readers were challenged to come up with creative recipes using the powdery goodness.

thanks to megan who chose my recipe as one of the winners!

for the peanut sauce:

• 1/4 cup water
• 2 teaspoons sesame oil
• 1/4 cup rice vinegar
• 3 tablespoons nama shoyu or braggs (less for braggs)
• 1/3 cup pb2
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 3 tablespoons water
• 1 teaspoon agave nectar
• 1-2 teaspoons siriacha sauce (based on heat preference)

for the base:

• cook 10 oz northern white beans (according to package)
• marinate northern white beans overnight in peanut sauce
• steam your favourite stir-fry medley (i used birds eye - asparagus stir fry mix)
• marinate veggies with beans at least 4 hours

after marinating, heat up the bean and veggie mix (i microwaved mine for about a minute on medium heat - you could also gently heat on the stove). then serve with rice or over a bed of zucchini pasta (see the pics above).