Peanut Butter Recipes
Photo of Spicey Thai Peanut Noodles recipe shown left.
1 Cup butter
1 Cup white sugar
1 Cup brown sugar
1 16 oz. jar of Organic American Classic Peanut Butter Crunchy
2 Eggs
2 3/4 Cup flour
2 Tsp. baking soda
1 Tsp. vanilla
This recipe requires using a mixer.
Cream butter. Add sugars, cream well. Add peanut butter and
mix well. Add eggs, mix well. Add flour sifted with soda, mix
well. Add vanilla, mix well. Roll into balls about the size of tablespoon.
Flatten each cookie with a fork.
Bake at 375 degrees for 10 - 12 minutes.
Recipe compliments of employee-owner, Lisa Blatz
1 jar Once Again's American Classic Organic Creamy Peanut Butter
1 stick melted butter
4 c. confectioner's sugar
1/3 c. cream, milk or 1/2 and 1/2
Mix until smooth and creamy. Double ingredients for a truly immaculate life-changing peanut butter frosting experience.
Enjoy, savor, and buy a new jar (or two) for after you finish this first cake and just absolutely must have another.
Courtesy of:
Jennifer Mayberry
Dairy Buyer
Whole Foods Market Portland, Maine
1 cup of cold milk
(or soy milk)1 banana (cube into chunks for easier blending)
2 tablespoons of Omega-3 peanut butter
1 teaspoon of vanilla
1/2 cup yogurt (optional)
Put all ingredients together into a blender and process until smooth. Makes 1 serving.
This shake is great for after a run or workout.
4 tbsp of peanut butter
2 stalks of celery (cut into pieces)
1 1/2 cups of milk (or soy milk)
1 banana cut into chucks
Blend the celery and banana first, then add the remaining ingredients, blend well and process until smooth.
Vegan friendly recipe.
Spicy Thai Peanut Noodles
Once Again Organic Peanut Butter
Serves 4
Ingredients:
½ cup Once Again Organic Peanut Butter
½ cup fresh cilantro, chopped
¼ cup warm water
¼ cup sweet chili sauce
¼ cup fresh lime juice
2 tbsp rice vinegar
1 tbsp dark brown sugar
1 tbsp fresh ginger, peeled and minced
2 tsp soy sauce
2 tsp sesame oil
2 tsp Sriracha Hot Chili Sauce
1 clove garlic, chopped
1 8 oz box or bag Pad Thai rice noodles
1 cup carrots, julienned or shredded
1 cup red bell peppers, julienned
1 cup snow peas, julienned
2 tbsp vegetable oil
1 lime, wedged
1. Place the peanut butter, cilantro, water, sweet chili sauce, lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil, hot chili sauce and garlic in a blender. Purée until smooth. Set aside.
2. Heat the vegetable oil over medium high heat. Add the vegetables, season lightly if desired, and sauté for 3-4 minutes, until vegetables have softened but still maintain some crunch. Set aside.
3. Cook the noodles in simmering salted water for 1-2 minutes. Rice noodles cook very quickly. Drain the noodles and place back in the pot. Toss with the peanut sauce.
4. To serve, arrange the noodles in a shallow bowl or on a plate. Top with a large scoop of the vegetables. Garnish with a lime wedge.
5. Enjoy!
*Vegetarian
*Dairy Free
Yield: 4 to 5 servings
4 medium tomatoes, cut into 8 wedges or 1 28-ounce (795g) can diced tomatoes
3 to 4 cups (720 to 960 ml) chopped green cabbage
2 medium sweet potatoes or yams, cut into 3/4-inch chunks
2 carrots, sliced
1 large onion cut vertically into half-moon slices
2 cloves garlic, minced
4 cups (1 liter) vegetable broth, divided
1 6-ounce (170g) can tomato paste
1/3 cup (80 ml) raisins
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup (180 ml) natural unsalted peanut butter, smooth or crunchy
Cooked whole grains of your choice
1. In a large deep skillet or stockpot, combine the tomatoes, cabbage, sweet potatoes, carrots, onion, and garlic.
2. Pour in 3 cups (720 ml) of the vegetable broth and bring to a boil over high heat. Cook for about 5 minutes, stirring frequently, then reduce the heat to medium and simmer 10 to 15 minutes, or until the carrots and sweet potatoes are fork tender.
3. Add the remaining 1 cup of vegetable broth along with the tomato paste, raisins, salt and pepper and stir well. Cook for 1 minute, then add the peanut butter and stir until the sauce is smooth and creamy. Serve the peanut stew hot and spoon over cooked grains.
Recipe complements of:
Vegetarians in Paradise
http://www.vegparadise.com