-LSB-...] started with # 1 on this list and
used the peanut sauce from the PPK.
HI Rebecca, This is a really unique idea for coleslaw -
using peanut sauce and it sounds quite tasty.
Not exact matches
If you are all about DIY recipes... you could even
use your homemade
peanut butter in the
sauce!
I would add the powder to smoothies and also mix it with water to
use in a
peanut sauce with chicken for an Asian flavor combo.
cooked chicken 2 tablespoons House of Tsang brand
Peanut Sauce A few slices of red onion I love bringing stir fry's to lunch because they are really filling, you can
use a ton of veggies...
Add the
peanut butter, coconut milk, fish
sauce (if
using), tomatoes and coconut water or broth and stir to mix.
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t Ground cumin 1t Ground coriander 1T
Peanut butter 1 - 2t Sriracha hot
sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I
used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
This sweet and tangy Thai
Peanut Sauce is quick and easy to make, and can be
used for so many dishes!
I was surprised that it turned out better than I expected - on its own, the satay doesn't really stands out much (perhaps I'm comparing too much to the satay I'm
used to in Singapore) but when combined with the
peanut sauce - it's very good, heightening all the aroma of the dish.
Vegetarian sushi GF vegan chocolate
peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd
using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta
sauce How to make your own candy corn Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
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
Peanut sauce is one of my favourite things to dip stuff in and
use as a salad dressing < 3
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
Cassie's Tip: There are so many ways that you could adapt this to make it your own:
use milk chocolate or white chocolate chips in addition to or instead of the butterscotch;
use Rice Krispy's Cereal instead of oatmeal (or any of your favorite cereals); add chocolate chips to the crust mixture; add
peanuts to the crust mixture; sprinkle nuts, chocolate chips, or drizzle caramel or chocolate
sauce over the caramel mixture... see what I mean?
This quick variation on sesame noodles
uses whole wheat spaghetti combined with edamame, stir - fried cabbage, sesame seeds and a light
peanut sauce to make an easy, meatless meal.
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame
sauce — made with sesame oil, rice vinegar, garlic, ginger, and
peanut butter — and
use it to dress just about...
I added purple cabbage and red pepper,
used cashews instead of
peanuts, and subbed fish
sauce for the soy.
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.
I
use a similar
peanut base as to the one for my
peanut tofu satay for the
peanut sauce.
I topped my salad with pre-cooked lotus root, carrot and corn and
used my favorite low - fat
peanut sauce for a dressing.
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 ch
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 ch
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.
Use up the mushroom water from making Kale - Shitake Asian Noodles with
Peanut Sauce the night before.
⇒ You know I love my
peanut sauce (I
use it here and here)!
For this, I heated some olive oil (you can
use sesame oil too), added sesame seeds, raw
peanuts (my favorite nut), Sirracha powder mix (my new invention which I feel is better than the
sauce and more versatile), Chinese long beans, salt and to add extra flavor I finished this dish with coconut flakes.
Do you have a good
peanut sauce recipe I could
use it in?
And it's the same with nut spreads, I
use peanut butter (not a nut) but nearly entirely in cooking savoury
sauces.
I'm quite partial to
peanut flour
sauce with a sprinkling of cocoa powder and cinnamon as a topping, or else Sun Warrior protein «frosting» (noooo, I can't believe I
used that phrase lol).
This super spicy salad was created
using a hybrid of Indonesian / Thai satay and Sichuan / Hunan
peanut sauces.
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
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)
I
use it raw, or cooked with vegetables, soy
sauce or
peanut butter, and sesame seed oil, depending on the flavor I want, to make a really tasty carb - conscious stir fry.
You can spread like it
peanut butter,
use it as a base for
sauces, soups and dressings or even as a flavoring in cookies and frostings.
Ever since I
used PB2 (affiliate link) to make Thai
peanut sauce for Thai Chicken Skewers and then for Thai Chicken Pizza, I've been keeping my eyes peeled for more chances to
use it again.
Double the
sauce and make sure you
use the suggested garnishes (
peanuts, onions, limes) when serving.
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 s
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 s
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.
The delicious
peanut sauce does have fat in it, but if you
use all natural
peanut butter, it is just fat from
peanuts, and it is a healthy fat.
I
used the
sauce for a spicy
peanut pasta toss with broccoli, mushrooms, carrots, and garlic.
powder
peanut butter (I
used p2b) 1/4 cup chia seeds 1/4 cup apple
sauce 1/2 cup agave nectar 2 tbsps.
I made Whole Foods 365 whole wheat linguine (instead of
using Asian noodles) and made Barbara's Five Heap
sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T
peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy
sauce, 2T rice vinegar, 1/4 t chili oil.
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
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)
No
peanuts, chickpeas, soy beans or any soy product, tofu, edamame, nor soy
sauce or soy lecithin, which is
used as a stabilizer in innumerable processed foods.
I
used the same sesame - garlic Tofurky Slow Roasted Chick»n and a dab of commercial Thai
peanut sauce in both, but added a layer of vegan cream cheese to the roll - ups, and omitted the cashews.
Instead of marinara
sauce, this pizza is lathered with Thai
peanut sauce made from scratch
using peanut butter, soy
sauce, fresh ginger, garlic and brown sugar.
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.
Using naturally sweet
peanut butter in a
sauce is no revelation, but here it balances perfectly with soy
sauce, rice vinegar, and sesame oil, altogether a great counterpoint for crunchy Chinese broccoli.
It can be
used in any recipe that calls for cooked chicken, such as chicken chili, cold Chinese noodles with chicken and
peanut sauce, or chicken curried fried rice.
That's right, we created a rich
sauce using a blend of soy, rice wine vinegar, seasonings, and chocolate -
peanut butter cups.
Be sure to
use low sodium soy
sauce or the
peanut sauce is too salty.
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