1 package firm siken tofu 1/2 cup melted semi sweet vegan chocolate chips 2 TS agave nectar 1/3
cup light peanut butter 1 ts vanilla extract
Not exact matches
2 tablespoons
peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can
light coconut milk 1/2
cup of
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black
Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
3 tablespoons sesame oil 3 tablespoons
peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute water) 1/4
cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute
light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
Cookies: 1 1/2
cups creamy - style
peanut butter (not natural - style) 1 1/2
cups light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons cornstarch 3/8 teaspoon baking powder
Vegan
Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut
Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can
light coconut milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate
peanut peanut butter
4 ounces unsweetened chocolate 1/2
cup butter, melted 1/2
cup creamy
peanut butter 2
cups light brown sugar 4 large eggs 2 teaspoons vanilla extract 1
cup all - purpose flour 16 -LRB-.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)
6 tablespoons unsalted butter, softened 1/2
cup natural chunky
peanut butter, salted or unsalted (I used Trader Joe's chunky salted) 1
cup sugar 1/4
cup light brown sugar, packed 2 eggs 1 teaspoon vanilla 1
cup all - purpose flour 1/4 teaspoon coarse salt (might want to add a bit more if using unsalted
peanut butter) 1 teaspoon baking powder 1
cup semi-sweet chocolate chips
Ingredients 1 Packed
Cup of Light Brown Sugar 1 Egg 1 tsp Baking Soda 1/2 tsp Vanilla 1 cup Chocolate Chips 1 cup Crunchy Peanut But
Cup of
Light Brown Sugar 1 Egg 1 tsp Baking Soda 1/2 tsp Vanilla 1
cup Chocolate Chips 1 cup Crunchy Peanut But
cup Chocolate Chips 1
cup Crunchy Peanut But
cup Crunchy
Peanut Butter
I tweaked a bit to make Vegan Choc Chip
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2
cup coconut palm sugar & 1/2
cup brown sugar 1/4
cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy co
peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy
light fluffy cookie!!
Javanese Chicken Soup -------------- 2 tbsp
peanut oil 1/2 lb boneless chicken breast, diced 1 yellow onion, diced 2 large cloves garlic, minced 1 tbsp ginger root, minced 4
cups chicken broth 1
cup snow peas 1 tsp ground cumin 1 tsp ground coriander 1/4
cup canned
light coconut milk 1/4
cup chunky
peanut butter 1/4
cup kecap manis Juice of 2 limes 2 tsp sambal 2 whole scallions, chopped 1.75 oz cellophane noodles
Here are the ingredients: 1
cup chunky
peanut butter 1 tsp vanilla extract 2
cups granulated sugar 1/2
cup water 3/4
cup light corn syrup 3/4 tsp baking soda 3
cups crushed gluten free cornflakes or frosted flakes 1 pound chocolate candy coating
Ingredients 2 1/2
cups granulated sugar 1/4
cup cocoa powder 1
cup evaporated milk (from a can) 1 tablespoon
light corn syrup 1/2
cup unsalted butter, divided 1/2
cup peanut butter 2 tsp vanilla extract
1
Cup White Farro Flour 1
Cup Whole Grain Farro Flour 1
Cup Coconut Palm Sugar 1 Teaspoon Ground Flax Seed 1 Teaspoon Baking Powder 1/2 Teaspoon Salt 1/2 Teaspoon Baking Soda 1 Teaspoon Ground Cinnamon 1
Cup Granola of Choice (I Used
Peanut Butter Granola 1 Teaspoon Vanilla Extract 1/3
Cup Olive Oil (Or Organic Virgin Coconut Oil) 1 1/2 Cups
Light Buttermilk Topping: Additional Granola
Ingredients 1 1/4
cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2
cup unsalted butter, softened 1
cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4
cup plus sugar — plus up to 1/4
cup more for sprinkling 1/2
cup firmly packed
light brown sugar 1 large egg, at room temperature 1 Tbsp milk 1 tsp vanilla extract 1
cup chocolate chips
1-1/2 sticks (6 ounces) unsalted butter 1
cup packed
light brown sugar 1/2
cup granulated sugar 2 teaspoons vanilla extract 2 large eggs 2-1/4
cups all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup semisweet chocolate chips 1
cup salted
peanuts
1/2
cup Nasoya ® Organic Silken Tofu 3
cups unbleached white flour 1 tsp baking soda 1/2 tsp salt 2
cups peanut butter 1
cup honey 1/2
cup light vegetable oil 1 tsp pure vanilla extract
Ingredients: 8 apples, any variety 1
cup chopped
peanuts or other nut of your choice (you can also use chocolate chips, chopped dried fruits, candy sprinklers, etc.) 1
cup heavy cream, divided 3/4
cup light corn syrup 1/2
cup (1 stick) unsalted butter 1
cup sugar 1 teaspoon vanilla extract Procedures;
ingredients CARAMEL AND
PEANUT POPCORN BALLS 1/2
cup popcorn kernels 1/2 teaspoon Kosher salt 3
cups peanuts (roasted, salted) 1 and 1/2
cups granulated sugar 1
cup water 1/2
cup light corn syrup 1/4
cup molasses 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 1/2 teaspoon Kosher salt cooking spray 1
cup white chocolate chips
Instead of using almond butter I used
light peanut butter and instead of 2.25
cups of oats I used 2.5.
The only thing I did differently from the recipe was to use an entire jar of
peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash
peanut butter out of my measuring
cup) and to beat the whipping cream to soft peaks and then add the
peanut butter / sugar mixture to the whipping cream and beat until combined and
light and fluffy.
1/2
cup (1 stick) unsalted butter, melted 1/3
cup creamy - style
peanut butter (not natural - style) 1
cup light brown sugar, packed 1 large egg, room temperature 2 teaspoons pure vanilla extract 1
cup all - purpose flour pinch of Kosher or sea salt 1
cup old - fashioned oats 3/4
cup semisweet chocolate chips 1
cup M&M s candy
For
peanut coconut sauce: 1/3
cup peanut butter 2/3
cup light coconut milk 1 clove garlic Juice from 1/2 lime 1 1/2 teaspoon soy sauce 3/4 teaspoon rice wine vinegar 3/4 teaspoon sugar 1/4 teaspoon crushed red pepper flakes 3/4 teaspoon ginger paste or minced ginger
1/2
cup (1 stick) unsalted butter 1/2
cup creamy
peanut butter 3/4
cup granulated sugar 3/4
cup packed
light brown sugar 2 large eggs 2 tsp vanilla extract 3
cups flour * 1/2 tsp salt 1 1/4 tsp baking powder 1/2 tsp baking soda 16 oz semisweet chocolate, chopped 3/4
cup chopped
peanuts, optional ** Up to a tablespoon of milk, if needed
1 1/2
cups unsifted all - purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 3/4
cup chunky
peanut butter 1/2
cup butter, softened 3/4
cup firmly packed
light brown sugar 1 large egg 1 teaspoon vanilla 2
cups Guittard Choc - Au - Lait Vanilla Milk Chips
Take 3 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms unsweetened almondmilk 3/4
cup (170g)
light brown sugar 1
cup (220g) homemade smooth + creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4
cups (175g) unbleached flour
Take 1 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms unsweetened almondmilk 3/4
cup (170g)
light brown sugar 1
cup (220g) creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1
cup (140g) white spelt flour
Ingredients: 1
cup sugar 1/2
cup light corn syrup 1
cup creamy
peanut butter 2
cups rice crispy cereal 1 12 oz.
unsalted butter, at room temperature 1/2
cup creamy
peanut butter 1/2
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg 1 tsp.
In large bowl, beat sugar, butter and 1/4
cup peanut butter with electirc mixer until
light and fluffy.
2
cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3
cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4
cups) unsalted butter, room temperature 1/2
cup creamy
peanut butter 1 1/4
cups (10 ounces)
light brown sugar 1
cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 pounds milk chocolate (either chips or chopped) Sea salt
Pretzels and
peanut butter might be more satisfying if youve had a
light lunch, and a
cup of applesauce gives you two servings of fruit for the day.
Beans, peas and lentils 1/2
cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2
cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3
cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1
cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1
cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1
cup (250 ml)
light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4
cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4
cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4
cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1
cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1
cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1
cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1
cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1
cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1
cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2
cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and
peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).
8 tblsps (1 stick) unsalted butter at room temperature 1/4
cup organic cane sugar 1/2 packed
light brown sugar 1 tspn baking soda 1 tspn sea salt 1 tspn vanilla extract 1 egg 1
cup gluten free flour (I love King Arthur Flour's gluten free flour mix the best) 1
cup dark chocolate chips 1
cup peanut butter chips or nuts (optional)
Take 3 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms unsweetened almondmilk 3/4
cup (170g)
light brown sugar 1
cup (220g) homemade smooth + creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4
cups (175g) unbleached flour
Take 2 3 tablespoons (36g) unrefined coconut oil 1/4
cup (55g) Califia Farms unsweetened almondmilk 3/4
cup (170g)
light brown sugar 1
cup (220g) creamy
peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 3/4
cup (105g) unbleached flour
FOR THE
PEANUT TOPPING 1
cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 3 large eggs 1/2
cup light corn syrup 4 teaspoons molasses 10 ounces (about 2
cups) unsalted roasted
peanuts 3/4 teaspoon fine sea salt