Posts Tagged ‘peanut sauce’

Mofo without Peanut butter?

October 2, 2009

mofo

The last couple of days have been really great; I now have a pretty full scedual! Tomorrow I’m going to a party/gathering, it should be fun, I’ll try not to get too tipsy 😛 Next thursday evening I’m going to the cinema, and friday too if I’m not working. I feel popular! Lol.

So how’s Vegan Mofo 2009 going for everyone? It’s only day two, but I still feel really inspired by it!

So what would Vegan Mofo for me be if I didn’t include peanut butter? That bring me to todays post:

Today I really craved spaghetti; I’d worked so hard in PE today, circuit training and exercise biking – It made me realise how unfit I am! I’ve only ever had spaghetti in your typical tomato sauce, so although I could have stayed with what I know and love, I decided to be brave and take a chance on Peanut Butter Pasta. Don’t let this combination put you off! I used the recipe from  The Garden of Vegan: How it All Vegan Again. Though I had to tweak it slightly, it calls for broccoli, but I only had cauliflower, so had to make-do.

peanut butter spaghettiIt was really tasty! If you like creamy pasta dishes such as carbonara, then you’d love this. I’ve only had carbonara once, but from what I can remember, this is a good substitite. The home roasted peanuts added a great texture and a nice crunch, and the cauliflower complimented it well.


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Gimme the spoon and the Peanut Butter jar!

July 2, 2009

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!