Tossed with tender edamame and coated in
a smooth peanut sauce, spiced peanut noodles are also full of easy - to - digest protein, thanks to the legumes.
In these spiced peanut noodles, a silky
smooth peanut sauce coats ribbons of rice noodles.
You'll go nuts for this Thai - inspired dish, featuring peanut - coated chicken breast and
a smooth peanut sauce.
Not exact matches
To make the
peanut butter
sauce, combine the
peanut butter, dates, and water in a high - power food processor or blender and blend until totally
smooth - you may need a little more water to get it to your desired consistency for dipping.
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)
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T
smooth peanut butter splash of hot
sauce pinch of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
In a small bowl, mix the miso paste,
peanut butter (or
peanut butter alternative), soy
sauce and a little water to a
smooth even mixture.
In food processor or blender, process lime juice, coconut milk,
peanut butter, mint, basil, hot
sauce, soy
sauce, and 1 tablespoon water until
smooth; set
sauce aside.
The flavor bursting velvety
sauce of hearty pumpkin puree whisked with soy
sauce,
smooth peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry, ginger and whatever crunch of vegetables you choose.
Remove some of the liquid and mix it with the
peanut butter to make a
smooth sauce.
Add the
peanut butter, garlic, chutney, the oil, soy
sauce, lemon juice, and the chile and continue to process until
smooth.
To make the
sauce, blend or process the
peanuts until finely chopped, but not ground
smooth.
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural
peanut butter,
smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy
Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)
Add the sweet chili
sauce, creamy
peanut butter, red miso paste, honey, toasted sesame oil and rice vinegar and whisk until
smooth.
-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-...]
Pour batter into baking dish,
smooth out to fill dish, spoon strawberry
sauce and
peanut butter into repeating lines across the batter.
To make Spicy
Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until s
Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until sm
Sauce: Purée vinegar,
peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until s
peanut butter, soy
sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until sm
sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until
smooth.
In individual bowls / ramekins mix the ingredients together for the chocolate
sauce and
peanut butter
sauce, until silky
smooth
Meanwhile place the other 2 tbsp (30g) of
peanut butter into a small
sauce pan over low heat and stir until melted and
smooth.
Mix grated ginger, maple syrup,
peanut butter, sodium soy
sauce, and some warm water in a mixing bowl and whisk it together till the mixture turns
smooth.
Coconut
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
Peanut Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons
smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half
peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy
sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
sauce 1 teaspoon Worcestershire
sauce 2 teaspoons fish sauce juice of half a
sauce 2 teaspoons fish
sauce juice of half a
sauce juice of half a lime
To make the
peanut sauce blend all the ingredients for the
sauce until completely
smooth.
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 Thai
peanut sauce or 3 tbsp
smooth peanut butter 1 tbsp rice vinegar 1 tbsp soy
sauce 1 tbsp water 1 clove garlic 1 tsp sesame oil 1 tsp chili garlic
sauce 1 tsp honey or agave nectar 1/4 tsp ground ginger
In a food processor or blender, combine the soy
sauce, nutritional yeast,
peanut butter, tomato paste, miso, garlic, and water and process until a
smooth and creamy slurry is created.
Make the
peanut sauce: combine soy
sauce,
peanut butter, broth, garlic - chile
sauce, honey, salt and lime juice in a medium saucepan over medium heat, mixing and stirring well until
sauce is
smooth and blended.
It's the perfect marriage of varying textures from the chewy noodles, crunchy
peanuts and water chestnuts, all bathed in a
smooth and luscious damn - good -
peanut -
sauce.
Whisk oil,
peanut butter, honey, soy
sauce, rice vinegar, sambal and coconut milk together until
smooth.
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon
smooth natural no - sugar - added -
peanut butter 1 tablespoon tamari or soy
sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
Meanwhile, to make the dipping
sauce add
peanut butter, tamari, fish
sauce, lime juice and sriracha to a food processor or blender, and pulse until
smooth.
1 pound whole - grain spaghetti 3 tablespoons raw ginger root 2 cloves garlic 1 1/2 cups
peanut butter,
smooth unsalted 1 cup rice wine vinegar 1/3 cup sugar 1/3 cup soy
sauce 1/2 cup water 2 tablespoons sesame salad oil (or another cooking oil) 1 tablespoon red pepper flakes or cayenne pepper (or to taste) 2 1/2 pounds frozen mixed vegetables 2 tablespoons vegetable oil 3 tablespoons sesame seeds
In a medium bowl, whisk together
peanut butter, vegan fish
sauce, and curry paste until
smooth.
FOR
PEANUT SAUCE: Combine ingredients in a blender or food processor and blend until combined and
smooth.
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
For the
sauce: * 2 tablespoons
smooth peanut butter (I used organic) * 2 - 3 tablespoons water * 2 teaspoons Thai red curry paste * dash of lime juice - optional
ground cumin 1 3/4 cup tomato
sauce 1 3/4 cup water 1 cup
smooth peanut butter 1 disk (3.1 oz.)
Process oil,
peanuts, fish
sauce, sugar, ginger, garlic, and chili in a blender or mini food processor until
smooth.
In this hummus recipe, we've mixed in creamy
peanut butter, hot pepper
sauce for a little kick, coconut oil and a delicious drizzle of our Organic Amber Raw Agave; then we topped the
smooth chickpea hummus with unsalted
peanuts for a satisfying crunch in every bite.
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
2 tablespoons water 4 tablespoons chicken stock, homemade (page 62) or store - bought 2 tablespoons soy
sauce 2 teaspoons
smooth peanut butter 2 teaspoons Chinese sesame paste or tahini 1 tablespoon Chinese black vinegar or good quality balsamic vinegar 1 to 2 tablespoons chili oil, homemade (page 25) or store - bought 2 teaspoons dark sesame oil 1/4 teaspoon five - spice powder 1 teaspoon sugar 1/4 teaspoon ground Sichuan pepper (optional)