Pour 1/2 cup
peanut butter sauce into a small bowl; set aside for dipping sauce.
Not exact matches
I think one of the happiest days of my life in this country was when I found
peanut butter at my local grocery store and the 2nd was when I found barbecue
sauce, now every store I go
into has these and a lot of other products.
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
It's a
peanut butter cheesecake filled with chunks of snickers bars folded
into the cheesecake and topped with homemade brown sugar salted caramel
sauce and more snickers!!
I think this
peanut butter sauce may get me
into trouble with my health - conscious side!
1/4 c white wine vinegar 3 Tbsp canola oil 3 Tbsp
peanut butter 1 Tbsp reduced - sodium soy
sauce 1/2 tsp salt 1 lb broccoli, tops cut
into small florets and stems peeled and chopped 1/4 c dried cherries, cranberries, or raisins 1/4 c roasted
peanuts, chopped
Plain ol'
peanut butter can be turned
into a savory African - inspired
sauce with the addition of canned tomatoes, hot
sauce, and frozen veggies.
-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-...]
Once you're all finished, the homemade strawberry
sauce is great mixed
into yogurt, on top of ice cream, on toast with some
butter, or with
peanut butter sandwiches.
Pour batter
into baking dish, smooth out to fill dish, spoon strawberry
sauce and
peanut butter into repeating lines across the batter.
What's in it: The
sauce: 1 tablespoons sesame oil 1 tablespoons soy
sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy
peanut or almond
butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
into spicy)
A little garlic, a lot of ginger, some nice, mellow white miso (you can use any kind you like, though), a good, organic, unsalted
peanut butter, some soy
sauce, a little sugar, and a few other things go
into the food processor.
Meanwhile place the other 2 tbsp (30g) of
peanut butter into a small
sauce pan over low heat and stir until melted and smooth.
Combine all ingredients
into a small
sauce pan (minus coconut and
peanut butter).
Next, add the maple syrup,
peanut butter and rice vinegar and stir until all the ingredients combine and the spices are incorporated
into the creamy
sauce mixture.
Put coconut milk, soymilk,
peanut butter, soy
sauce, lemongrass, brown sugar and crushed red pepper, if using,
into food processor or blender; purée until smooth.
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)
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple
sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
In a small bowl add 1 teaspoon of Bigfat's 4o8 Jerk Style Hot
Sauce into 1/4 cup of
peanut butter and mix thoroughly.
With the
peanut butter turned
into a tahini-esque
sauce, these wings hit all the perfect sweet, salty, and roasty notes.
I puree vegetables
into our
sauces, make homemade «ice cream» out of bananas, protein powder, and
peanut butter, and introduce them to new fruits and veggies on a constant rotation.
Some of my concoctions have included: zucchini noodles with
peanut sauce or homemade tomato sauce, zucchini blended into green smoothies, and Flourless Peanut Butter -LS
peanut sauce or homemade tomato
sauce, zucchini blended
into green smoothies, and Flourless
Peanut Butter -LS
Peanut Butter -LSB-...]
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple
sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
What's in it: The
sauce: 1 tablespoons sesame oil 1 tablespoons soy
sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy
peanut or almond
butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
into spicy)
Soup — 1 potato cut
into cubes — 1 leek white part cut
into rings — 1/2 a chili pepper or hot
sauce — 4 tablespoons natural
peanut butter avoid the kind with palm oil — 1 tablespoon sweet soy
sauce (or kecap manis)-- 1 teaspoon tamarind paste — 400 ml vegetable broth / bouillon