Gimme the spoon and the Peanut Butter jar!

If I didn’t know that consuming an entire jar of peanut butter was pretty bad to do, I’d have done it many times already. What is it that makes peanut butter so addictively yummy? There isn’t a much more simple pleasure than a thick layer of peanut butter on the end slice of bread (the crust is the best part!) or ryvita or something. I long to try out the various flavours of nut butters they have in the USA, such as Butter Toffee Peanut Butter, Vanilla Almond Butter, and many others found at Naturally Nutty. (Although, not all of them are vegan…But I shan’t be eating any anyway due to geographical problems!) I do long to try some cashew nut butter, or brazil nut butter one day but I am just put off slightly by the major price increase for a smaller jar.

Anyway, as promised, today I have the recipe for that sauce. But, even better – it’s a peanut butter sauce! I use it for mixing with bean salads, however I can easily see the quantity being upped and being used for stir-fries or other larger dishes.

Peanut butter sauceTo make enough for half a tin (200g) of beans, plus some onion and pepper or whatever you mix with your beans, use:

  • 1 teaspoon of peanut butter (Or more to taste)
  • 1 tbsp of tomato puree (Again, more or less to taste, depends how much you want the peanut taste to protrude)
  • 50ml soyamilk (or any other milk)
  • Cinnamon or paprika (or something similar, I find the cinnamon goes well when using with chickpeas and paprika when using something like kidney beans)

Put the peanut butter in the microwave for 10-20 seconds, this makes it runny and easier to mix in. To this, add the tomato puree and soya milk and mix very well untill blended. Add more soyamilk (or at this stage, water) untill at the desired consistancy. Only add a very tiny amount at a time though, it doesn’t take much to change it from lovely thick to wataery runny.

Here’s what I used mine for today, and most weekdays: bean salad

It’s a kidney bean salad; just kidney beans, diced onion, diced carrot, diced pepper and diced mushroom, all mixed up and tossed with the peanut butter sauce. It travels well with or without an icepack, although if it’s very hot I reccomend an icepack. I have it everyday in my packed lunch. It’s so much more exciting than a sandwich!


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