Ingredients: Cinnamon, Raw Cane Sugar, Peanuts, Cilantro, Mint Yield: 6 to 8 servings 1 1/2 pounds carrots (about 10 medium carrots) 1 tablespoon plus 1/2 teaspoon coarse sea salt 2
tablespoons peanut oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons maple syrup 1 teaspoon ground cinnamon 1 clove garlic, minced 1 teaspoon cumin seeds, -LSB-...]
2 - 3
Tablespoons peanut oil 1 (8 - ounce) package tempeh, cubed 1 cup orange juice 1/4 cup apple cider vinegar 1/4 cup soy sauce 1/4 cup coconut sugar or brown sugar 2 - 4 cloves garlic, minced 1 Tablespoon potato starch, cornstarch or arrowroot 4 cups thinly sliced greens (cabbage, kale, etc.)(see note below)
2 lbs boneless, skinless chicken thighs, in 1» pieces 1 tablespoon curry powder 1 tablespoon minced ginger 2 cloves garlic minced 1/2 cup small diced yellow onion 2
tablespoons peanut oil 1 stalk lemongrass, sliced diagonally in 2» lengths 2 Kaffir lime leaves (optional) 1 can (14 ounces) coconut milk 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 jalapeño, seeded and minced 1/2 cup rough chopped cilantro 1/2 cup toasted peanuts 1 cup thai basil leaves, whole 2 teaspoons fish sauce lime wedges
2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly sliced 1 (one - inch) piece ginger, peeled and thinly sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2
tablespoons peanut oil 1/4 cup sliced radish 2 tablespoons toasted sesame seeds
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2
tablespoons peanut oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1 tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame oil
Heat 2
tablespoons peanut oil in a wok or large skillet over medium - high.
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
For the tofu, I pressed it and dredged in 2
tablespoons peanut oil and 2 tablespoons soy sauce.
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
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
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 heat.
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
Broth: 2 tablespoons whole coriander seeds 1
tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
• 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
Add 1
tablespoon peanut oil to same skillet; heat over high heat.
1 1/2 lbs wild salmon filets, in 4 pieces 1/2 cup mirin 1/2 cup soy sauce 1 teaspoon minced ginger 1 teaspoon minced garlic 2 teaspoons toasted sesame oil 2 scallions, sliced 3
tablespoon peanut oil 1/2 cup sesame seeds, lightly toasted
500 grams fresh pink ling chopped into 2.5 cm cubes 1 teaspoon sea salt 1 teaspoon each cumin and black mustard seed 2 teaspoons ground turmeric powder 2 fresh cardamon leaves 1 dessertspoon finely chopped fresh ginger 2 long green chillies sliced diagonally 1 long red chilli sliced diagonally 1 tablespoon finely chopped purple basil 2 tablespoons chopped spring onion tops 2 black capsicums finely sliced (optional) 1 medium size red capsicum finely sliced 2 small cigar shaped egg plants chopped into half rounds (1 small standard eggplant will do) 6 medium tomatoes chopped into small pieces 1
tablespoon peanut oil 3 cups crayfish and laksa mint stock (see recipe)
1
tablespoon peanut oil 1 cup small broccoli florets 1 small head baby bok choy, sliced into 1 - inch strips 4 scallions, sliced 1 cup bean sprouts 1/4 teaspoon red pepper flakes 1/3 cup cashews, toasted and chopped
Not exact matches
3/4 cup Spicy Southwestern
peanut butter 2
tablespoons olive
oil 1 loaf French or sourdough bread, cut into 1 - inch cubes
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or
peanut oil 1
tablespoon lime zest 1/4 cup water
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
Heat a wok or heavy frying pan on medium high and add a
tablespoon of
peanut or vegetable
oil.
1 1/4 cups organic brown rice syrup 3/4 cup organic
peanut butter * 2
tablespoons organic virgin coconut
oil 6 cups brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark chocolate chips (optional)
Teff Cacao
Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
Peanut Butter Mini Muffins 1/3 cup
peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon s
peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut
Oil, softened 1/4 cup maple syrup 2
tablespoons almond milk 2
tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2
tablespoons Anthony's Coconut Flour 1-1/2
tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...
1 - 2
tablespoons extra-virgin olive
oil (
peanut oil would be great but I didn't want the added cost and I already had the olive
oil)
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut
Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2
tablespoons natural
peanut butter 3
tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
Add the brown sugar,
peanut butter, vinegar, soy sauce, hot sauce, vegetable
oil, and 1
tablespoon of sesame
oil.
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
3
Tablespoons reduced sodium soy sauce 2
Tablespoon peanut or canola
oil 1 teaspoon grated lemon zest (from 1 lemon) 2
Tablespoons fresh lemon juice (from 1 lemon) 1
Tablespoon minced fresh ginger root 1
Tablespoon minced garlic (about 2 cloves) 1
Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1 cup sunflower, or corn
oil 2
tablespoons toasted sesame seeds 2
tablespoons roasted salted
peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
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.
1
tablespoon vegetable
oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's
Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Ingredients 1/2 cup sugar (most recipes call for 2 cups) 4
tablespoons cocoa 1 stick butter 1/2 cup milk (I used Almond) 1 cup
peanut butter (I use all natural no sugar added — just
peanuts and
oil.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the
peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Meanwhile, combine
peanuts and remaining
tablespoon oil in a medium skillet set over medium heat.
Mix 3
tablespoons each of olive
oil and creamy
peanut butter in a large bowl.
Ingredients 1 cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled and diced 4 cloves garlic, miced 2
tablespoons fresh ginger, grated 1/4 cup
peanut oil (vegetable
oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
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
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond butter (
peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut
oil 3
tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea salt
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled
peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro
Peanut or vegetable
oil 1 heaped
tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
In a large nonstick skillet, heat 1
tablespoon of the
peanut oil over medium - high heat.
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 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
In a small skillet or heavy saucepan, heat 2
tablespoons of the chile
oil and lightly fry the chopped
peanuts and the sesame seeds.
Heat a wok over high heat and add 3
tablespoons of the
peanut oil.
1 medium onion, chopped 4 cloves garlic, minced 1
tablespoon olive
oil 1 cup hot water 1/2 teaspoon curry powder 1
tablespoon fresh ginger, grated 1 cup natural
peanut butter (or other nut butter; try cashew!)
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)
(2)
Peanut Butter Cup Chocolate Cookies: replace 1 tablespoon of the oil with peanut butter, add some mini chocolate chips, and then drizzle with more peanut b
Peanut Butter Cup Chocolate Cookies: replace 1
tablespoon of the
oil with
peanut butter, add some mini chocolate chips, and then drizzle with more peanut b
peanut butter, add some mini chocolate chips, and then drizzle with more
peanut b
peanut butter.
2
tablespoons (24g) unrefined coconut
oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) 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 (see notes for a GF option)