Peanut Butter recipes

[Guest guest]

I can only vouch for the Pasta with Szechwan Peanut Dressing. It is yummy,

quick and easy. The others sound good. Maybe one day I'll give them a try.

 

Laura

 

* Exported from MasterCook Mac *

 

Groundnut Stew

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 6 Preparation Time :0:40

Categories : Stews and Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c onion -- chopped

2 tbsps peanut oil

>>or<<

2 tbsps vegetable oil

1/2 tsp cayenne

1 tsp pressed garlic

2 c cabbage -- chopped

3 c sweet potatoes -- 1 inch cubes

3 c tomato juice

1 c apple juice

>>or<<

1 c apricot juice

1 tsp salt

1 tsp fresh ginger -- grated

1 tbsp chopped fresh cilantro -- optional

2 tomatoes -- chopped

1 1/2 c okra -- chopped

1/2 c peanut butter

 

Saute the onions in the oil for about 10 minutes. Stir in the cayenne and garlic

and saute for a couple more minutes. Add the cabbage and sweet potatoes and

saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro,

and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes

are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut

butter, place the pan on a heat diffuser, and simmer gently until ready to

serve. Add more juice or water if the stew is too thick.

 

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Per serving: 327 Calories; 20g Fat (53% calories from fat); 8g Protein; 33g

Carbohydrate; 0mg Cholesterol; 1111mg Sodium

 

NOTES : Serve over rice, millet, or stiff porridge. And alongside serve any of

the following: hard-boiled eggs, chopped scallions, chopped fresh parsley or

cilantro, cubed papaya, sliced bananas, mangos, pineapples, or oranges, grated

coconut, whole or crushed peanuts.

 

 

* Exported from MasterCook Mac *

 

Pasta with Szechwan Peanut Dressing

 

Recipe By : The 15-Minute Vegetarian Gourmet, Paulette Mitchell

Serving Size : 4 Preparation Time :0:15

Categories : One Dish Meals Pasta

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ozs linguine

2 c broccoli florets

1/3 c peanut butter

1/2 c vegetable stock -- hot

1 tsp soy sauce

2 tbsps rice vinegar

2 tbsps safflower oil

2 cloves garlic -- minced

1/2 tsp crushed red pepper

2 c cherry tomatoes -- halved

2 tbsps scallions -- chopped

 

Bring a large pot of water to a boil; cook pasta until al dente. While pasta is

cooking, steam broccoli florets.

 

In a medium size mixing bowl, whisk together peanut butter and stock or water

until smooth. Stir in remaining dressing ingredients.

 

When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add

broccoli and tomatoes; toss again. Garnish with chopped scallions.

 

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Per serving: 462 Calories; 19g Fat (37% calories from fat); 17g Protein; 59g

Carbohydrate; 0mg Cholesterol; 404mg Sodium

 

NOTES : Substitute frozen thawed peas for broccoli.

 

 

* Exported from MasterCook Mac *

 

West African Peanut Soup

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 8 Preparation Time :0:40

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 c onion -- chopped

1 tbsp peanut oil

>>or<<

1 tbsp vegetable oil

1/2 tsp cayenne

1 tsp fresh ginger -- grated

1 c carrots -- chopped

2 c sweet potatoes -- chopped

4 c vegetable stock

>>or<<

4 c water

2 c tomato juice

1 c smooth peanut butter

1 tbsp sugar -- optional

1 c scallions -- chopped

>>or<<

1 c chives -- chopped

 

Saute the onions in the oil until just translucent. Stir in the cayenne and

fresh ginger. Add the carrots and saute a couple more minutes. Mix in the

potatoes and stock or water, bring the soup to a boil, and then simmer for about

15 minutes, until the vegetables are tender.

 

In a blender or food processor, puree the vegetables with the cooking liquid and

the tomato juice. Return the puree to a soup pot. Stir in the peanut butter

until smooth. Taste the soup. Its sweetness will depend upon the sweetness of

the carrots and sweet potatoes. If it's not there naturally, add just a little

sugar to enhance the other flavors.

 

Reheat the soup gently, using a heat diffuser if needed to prevent scorching.

Add more water, stock, or tomato juice for a thinner soup.

 

Serve topped with plenty of chopped scallions or chives.

 

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Per serving: 362 Calories; 22g Fat (51% calories from fat); 13g Protein; 34g

Carbohydrate; 1mg Cholesterol; 1361mg Sodium

 

NOTES : Can substitute one 1 cup of white potatoe for 1 of the cups of sweet

potato.