Peanut Butter Recipes

West African Peanut Soup
Once Again Creamy Peanut Butter
Serves 8

1 tsp vegetable oil
1 onion, peeled / diced
2 garlic cloves, peeled / minced
2 inch piece fresh ginger, peeled / chopped
5 cups vegetable stock
1 (15 oz) can diced tomatoes in juice
1 cup Once Again Creamy Peanut Butter
2 cups peeled / chopped sweet potatoes
1 tbsp lightly packed dark brown sugar 
1/2 tsp cayenne pepper, more if desired
Salt to taste

  1. Heat the oil in a pot over medium heat.  Add the onion, garlic and ginger.  Cook for 2 – 3 minutes.
  2. Whisk in the vegetable stock, tomatoes in juice and peanut butter.  Add the potatoes, brown sugar and cayenne pepper. 
  3. Bring to a simmer.  Cover and cook until the potatoes are very tender. 
  4. Puree the soup until smooth using an immersion blender or in small batches in the blender.  If using the blender, fill only halfway and crack the lid just slightly to allow steam to escape. 
  5. Season the soup to taste with salt.  Serve warm topped with chopped peanuts if desired.

*Gluten Free

NUTRIENTS PER SERVING (8 servings): CALORIES: 290, TOTAL FAT: 16.7g, SAT. FAT: 3.1g, CHOLESTEROL: 0mg, SODIUM: 237mg, CARBS: 24.3g, FIBER: 4.3g, SUGARS: 7.0g, PROTEIN: 10.3g.

Recipe created by Caitlin Rogers

Peanut Tofu Lettuce Cups
Once Again American Classic Creamy Peanut Butter
Makes 6 lettuce cups; serves 6 (starter) / 2-3 (main course)

1/4 cup Once Again American Classic Creamy Peanut Butter
2 tbsp water
2 tbsp fresh lime juice
1 tbsp sweet chili sauce
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp dark brown sugar

12 oz silken firm tofu, pressed to remove moisture and diced
1/2 cup chopped peanuts

1 tsp sesame oil
2 garlic cloves, peeled and minced
2 tsp freshly grated ginger
1/2 medium red bell pepper, seeded and cut into matchsticks
1/2 medium carrot, peeled and cut into matchsticks
3/4 cup shredded green cabbage
1 tsp soy sauce

1/4 cup sliced green onions
1/4 cup chopped cilantro
4 large basil leaves, chopped
10 large mint leaves, chopped

6-12 large leaves of Boston bibb lettuce
2 limes, cut into wedges

  1. Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar.  Gently toss the tofu and half of the chopped peanuts with the peanut sauce.  Set aside. 
  2. Heat the sesame oil in a nonstick pan over medium heat.  Add the garlic and ginger.  Cook for 2 minutes, taking care not to brown.  Add the pepper and carrot.  Cook for 2 minutes.  Add the cabbage and soy sauce, and cover the pan tightly with a lid.  Cook for 2 minutes, until the cabbage just begins to soften.  Remove the vegetables from the heat and set aside to cool to room temperature.
  3. Toss together the green onions, cilantro, basil, and mint. 
  4. Lay out the leaves of lettuce.  One leaf will be enough if they are large.  Use two leaves, slightly overlapped, if the leaves are small.  Divide the tofu mixture evenly between the lettuce cups, then top with sautéed vegetables and herbs.  Garnish with the remaining chopped peanuts.  Serve with fresh lime wedges.  

*Dairy Free

Recipe created by Caitlin Rogers

Spicy Thai Peanut Noodles
Once Again Organic Peanut Butter
Serves 4


1/2 cup Once Again Organic Peanut Butter
1/2 cup fresh cilantro, chopped
1/4 cup warm water
1/4 cup sweet chili sauce
1/4 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. Pure until smooth. Set aside.
  2. Heat the vegetable oil over medium high heat. Add the vegetables, season lightly if desired, and saut 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!

*Dairy Free

Recipe created by Caitlin Rogers

Family Style Peanut Stew

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:

Zel and Reuben Allen, Vegetarians in Paradise

Lisa's Famous Peanut Butter Cookies

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.

  1. 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.
  2. Bake at 375 degrees for 10 - 12 minutes.

Recipe compliments of employee-owner, Lisa Blatz

The Greatest Peanut Butter Frosting.  Ever.

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

  1. Mix until smooth and creamy.  Double ingredients for a truly immaculate life-changing peanut butter frosting experience.
  2. 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

Peanut Butter Smoothie

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)

  1. Put all ingredients together into a blender and process until smooth.  Makes 1 serving.

This shake is great for after a run or workout.

Peanut Butter and Celery Smoothie

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

  1. Blend the celery and banana first, then add the remaining ingredients, blend well and process until smooth.

Vegan friendly recipe.

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