Throw the quinoa, veggies, tofu, peanut sauce and
optional roasted peanuts & sesame seeds in there and mix until totally combined.
Not exact matches
Portion the salad into bowls, and top each with
peanuts and the
optional roasted chickpeas.
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)
1/4 c of creamy or crunchy
peanut butter (I used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of
roasted unsalted or salted
peanuts 1/4 tsp of salt (you can omit this if you decide to use salted
peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of dark cocoa powder 1 tsp of chia seeds (
optional) 1/4 c of chocolate chips (
optional)
8 ounces dried rice noodles 1/4 cup fresh lime juice 2 tablespoons reduced - sodium soy sauce or tamari 2 tablespoons brown sugar 1 to 2 teaspoons hot chili sauce 1 tablespoon water 2 teaspoons
peanut oil 3 cloves garlic, minced 1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK) 1 medium carrot, peeled and cut into narrow strips 8 to 10 green onions, halved lengthwise and then cut into 2 - inch pieces 1 cup mung bean sprouts 2 tablespoons chopped dry -
roasted peanuts 1/4 cup chopped fresh cilantro (
optional) 1 lime, sliced (
optional)
1/2 cup water 1/4 cup
peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped
roasted peanuts (
optional)
* 2 cups unsalted,
roasted peanuts, preferably organic * pinch of salt, or to taste * 1 - 2 teaspoons
peanut oil or organic, sustainable shortening: I used one made from coconut / palm oil (
optional - for creamier
peanut butter) * 2 teaspoons honey or pure maple syrup, or to taste (
optional - for sweeter
peanut butter)
3 Tablespoons High Quality Unrefined Coconut Oil 1/2 Cup Organic Yellow Popcorn 3 Tablespoons Butter 2 Tablespoons Raw Local Honey 1/4 Teaspoon Salt 1/4 Cup
Peanut Powder 1/2 Cup
Roasted Salted Peanuts (
optional)
Garnish: sprigs of Thai basil, cilantro, or mint; whole or chopped
roasted and lightly salted cashews or
peanuts; and
optional lime wedges
1 tablespoon
roasted peanut oil 3 garlic cloves, minced 1 cup creamy natural
peanut butter 1 cup coconut almondmilk blend 1/4 cup tamari (or soy sauce) 2 tablespoons rice vinegar 1 heaping teaspoon red pepper flakes 1/4 teaspoon dried cilantro,
optional Pinch of fine sea salt
3 tablespoons
roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper, seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire
roasted tomatoes 1 small can (6 ounces) tomato paste,
optional 1 cup creamy
peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy
peanuts, finely chopped (recipe follows) Fine sea salt, to taste
Add additional
optional garnishes of crushed dry
roasted peanuts, fried shallots, or Sriracha sauce.
The butter extract,
peanut butter chips and dry -
roasted peanuts are
optional, but highly recommended.
2 cups unsalted,
roasted peanuts 1 teaspoon honey (
optional) 1 teaspoon
peanut or safflower oil (
optional)