Place chicken breast in bag or bowl with the 1/4
cup peanut sauce and turn to coat.
Pin It Thai Chicken Pizza with Spicy Peanut Sauce Ingredients: 1 pizza dough 1/2
cup peanut sauce 1 cup cooked chicken (torn into bite sized pieces) 1 carrot (julienned) 1 handful bean sprouts 2 green onions (chopped) 2 handfuls mozzarella... Continue Reading →
Top dough with 1/4 -1 / 2
cup peanut sauce.
Add 1 1/2
cups peanut sauce mixture, 1/3 cup cilantro, and 1/3 cup peanuts and toss to combine.
Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon
peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy
sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy
peanut butter Salt to taste
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
1 1/2 tsp unflavored gelatin 1 1/2 Tbsp water 1
cup 1 % milk 1/2
cup buttermilk 1/4
cup honey 1 1/2
cups sliced strawberries 1/2
cup Sweet
Peanut Sauce
Vermicelli and Napa Cabbage Slaw tucked into red cabbage
cups and topped with ginger -
peanut sauce.
1/4
cup fresh lime juice 3 tablespoons creamy
peanut butter 3 tablespoons low sodium soy
sauce 3 tablespoons honey 1 tablespoon chili paste with garlic (available in the Asian aisle).
Crispy Bottom
Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
Peanut Butter Pie with Chocolate Fudge
Sauce Serves 8 3 tablespoons vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1
cup smooth
peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe fo
peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge
Sauce (recipe follows)
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4
cups 1 tablespoon
peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan over medium heat.
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon
peanut butter or
peanut - free substitute (as suggested above) 1 teaspoon soy
sauce Wedge of lemon for garnish
1/2
cup peanut butter 1/4
cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy
sauce 2 teaspoons fish
sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4
cup cilantro
For information on how easy and healthy sprouting can be click here: Sprout People Kids can help with the sprouting process and then help with the snacking once they're roasted up This batch included 2
cups of raw, dried Gorbanzo Beans, 1/2
Cup Soy
Sauce, 1/4
Cup Peanut Butter, 1/4
Cup fresh Orange Juice, and a Tbs.
Add about 2 tablespoons of soy
sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4
cup of hoisin
sauce, 1/2
cup of creamy
peanut butter and a drizzle of toasted sesame oil.
BBQ
Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
Sauce: 1/2
cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp
peanut butter 1 Tbsp soy
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional)
Add pastrami, 3/4
cup peanuts, celery, serrano chiles, bean paste, broth, sugar, and potatoes; stir constantly until well combined and pastrami is glazed with
sauce, about 3 minutes.
Marinade: 1/4
cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy
sauce 1 tablespoon
peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime
4 Tbsp thai sweet chili
sauce 3 Tbsp
peanut butter 1 tsp fresh grated ginger 1 Tbsp honey 1 Tbsp red curry paste 1 Tbsp sriracha 1/4
cup + 2 Tbsp coconut milk
Asian Dressing: 4 Tablespoons cider vinegar 1/2 teaspoon brown sugar 1/8
cup Tamari
sauce 1 teaspoon garlic and ginger puree 1 Tablespoon olive oil 2 Tablespoons pumpkin seeds 1/4 finely chopped red onion 2 Tablespoons
peanut butter
The
Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for g
Peanut Sauce: 1/2
cup red chilli paste (or red chillis pureed with water) 1/4
cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for g
peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4
cup minced
peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish
• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4
cup shredded carrots • 4 green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon
peanut oil • 1 teaspoon soy
sauce • 1 teaspoon minced fresh ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
1 tablespoon
peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4
cups tomato
sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2
cups corn kernels cut from cobs 3
cups baked, soft acorn squash (about 2 medium squashes) 1/2
cup terriyaki
sauce 3
cups water 3
cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1
cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons for garnish
3
cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy
sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3
cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4
cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted
peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
8 fresh New Mexican green chiles, stems on 3/4 pound snapper fillets, minced 1/3
cup water chestnuts, finely chopped 1 egg white, lightly beaten 2 green onions, minced 2 teaspoons
peanut oil, divided 2 teaspoons soy
sauce
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
Sauce 1/2
cup (4 oz / 125 g)
peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy
sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne pepper
Drain the noodles and toss with 1
cup of the
peanut sauce and set them aside while you finish prepping the other ingredients.
Reese's
Peanut Butter Sundae Dasher featuring Reese's Peanut Butter ice cream on top of a layer of peanut butter sauce, mixed with Reese's peanut butter cups and topped with a layer of fudge and whipped
Peanut Butter Sundae Dasher featuring Reese's
Peanut Butter ice cream on top of a layer of peanut butter sauce, mixed with Reese's peanut butter cups and topped with a layer of fudge and whipped
Peanut Butter ice cream on top of a layer of
peanut butter sauce, mixed with Reese's peanut butter cups and topped with a layer of fudge and whipped
peanut butter
sauce, mixed with Reese's
peanut butter cups and topped with a layer of fudge and whipped
peanut butter
cups and topped with a layer of fudge and whipped cream.
Ingredients 8 rolls
Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of r
Peanut sauce 140g (1/2
cup)
peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of r
peanut butter, crunchy Juice from one lime 2 teaspoon soy
sauce 3 tablespoon water 1 teaspoon fish
sauce Salt, pepper and hot
sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...
Salmon and Baby Bok Choy Ramen 6
cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy
sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp
peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1
cup bean sprouts salt and pepper
4 oz 1/3 less fat cream cheese, softened, Using Greek yogurt may be a healthier option 1/2
cup organic creamy
peanut butter 1/2
cup confectioners sugar 6 - 8 lady fingers, chopped 1/3
cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge
sauce 1/2
cup heavy cream plus 2 tablespoons confectioners sugar.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth
peanut butter or almond butter for paleo 1 teaspoon soy
sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4
cup edamame beans 1/2
cup sunflower seeds (or
peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish
sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted
peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
powder
peanut butter (I used p2b) 1/4
cup chia seeds 1/4
cup apple
sauce 1/2
cup agave nectar 2 tbsps.
3 tablespoons
peanut oil 1 tablespoons Thai red curry paste 3/4
cup water 1 1/4
cups tamarind soup 1/4
cup honey, plus more to taste (I added 1 tablespoon more at end) 1/4
cup fish
sauce 1 teaspoon sriracha Asian chili garlic
sauce
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half
peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2
cups carrots, cut into matchsticks 2
cups bean sprouts 6 scallions, sliced Other optional veggies: I added a
cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai
sauce, more to taste ** 1/3
cup peanuts, chopped 1/4
cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4
cups of cashews or
peanuts (optional) 1/2 red bell pepper cut into thin strips 1
cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy
sauce replacement) 1/4
cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
1 tablespoon vegetable oil, preferably
peanut oil 1 tablespoon minced celery 1 tablespoon minced fresh ginger 1 tablespoon chile with garlic
sauce 2/3
cup chicken broth
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry
Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate
Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile
Sauce Greenest Tahini
Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat
Sauce Peanut Butter S'mores Bars Pear
Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot
Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate
Sauce Pupusas!
all - purpose flour fat - free, less - sodium chicken broth Marsala wine or dry sherry brown rice sesame seeds natural
peanut butter olive oil apple cider vinegar low sodium soy
sauce sesame oil honey whole wheat pita bread (8 pieces — 4 for Monday, then freeze the rest for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato
sauce dried parsley dried basil dried thyme vegetable broth (1 quart) red lentils (1
cup)-- I usually find these in the bulk aisle
3 tablespoons
peanut butter (crunchy style) 2 tablespoons chili pepper jam or 1⁄4
cup sweet chili
sauce 1 1⁄4
cups hot vegetable stock 1 tablespoon toasted sesame oil 2 tablespoons soy
sauce or tamari 6 tablespoons coconut milk
Combine remaining 1 1/2
cups broth,
peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki
sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.
- In a small
sauce pan, melt 1
cup peanut butter and add in 3/4
cup peanut butter.
To plate, place 1
cup of the coconut brown rice on a plate, top with tofu and a side of broccoli, spoon over some of the
sauce from the pan and garnish with green onions and
peanuts.
That's right, we created a rich
sauce using a blend of soy, rice wine vinegar, seasonings, and chocolate -
peanut butter
cups.
Add noodles, 1/4
cup of the
sauce, 2/3 of the bean sprouts and 2/3 of the
peanuts.
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2 Tbsp rice vinegar 1 Tbsp soy
sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce for se
sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4
cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile
Sauce for se
Sauce for serving
For the
sauce: 1 (28 oz) can diced tomatoes, 1/4
cup fresh cilantro, 1/2
cup peanut butter (or other nut butters if you prefer), 2 garlic cloves, 2 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp cinnamon
1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4
cups) Salt and Pepper 2
cups vegetable broth 1 1/2
cups water 1/3
cup creamy
peanut butter 2 tsp chili garlic
sauce (use less for less spice) 3 Tbsp chopped
peanuts 2 Tbsp chopped cilantro
Ingredients 2 small heads broccoli, with stems (2
cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish
sauce about 3 tablespoons lime juice 1/3
cup roasted unsalted
peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)