We personally can only tolerate a very small
amount of roasted peanuts, but we’ve figured
that many of you, just like us, do enjoy peanut
butter.
So today we have 3 recipes using peanut butter
that are delicious, effortless and come together
in less than 15 minutes each.
Due to our allergy, we often use a peanut-free
alternative like soy butter in our recipes.
Check the description for some of our suggestions
for natural peanut butter as well as peanut-free
alternatives.
Now let’s get on with the deliciousness.
Our first recipe is a 15-minute one pot miso
peanut butter noodle soup which is easy and
very flavourful - perfect for a mid-week dinner.
Start off by adding 3 cups of water to a pot.
Add in a couple of lime leaves –they will
add a really nice fragrance to this soup – a
small piece of kombu and 1/2 teaspoon of minced
ginger or about an inch cube of sliced ginger.
While the water is coming to a simmer, prepare
the vegetables.
Peel the carrot, then continue to make carrot
ribbons with the vegetable peeler.
We will need about 1/2 of a medium carrot
per serving.
Slice the bok choy in half or cut into small
pieces if you wish and set aside.
I am using some oyster mushrooms for today.
So, I am just tearing them into smaller pieces.
You may use any other types of fresh mushrooms
and slice them to your preference.
The recipe serves one person and you can easily
increase the quantities or adapt the recipe
with what you have on hand.
Now let’s make the peanut butter sauce mix.
In a small bowl, mix one tablespoon of miso
paste (any type will do) with one tablespoon
of smooth or crunchy peanut butter depending
on your preference.
Add a teaspoon of soy sauce and a little water,
then mix well until you obtain a smooth even
mixture.
By now the water in the pot should be boiling.
Add in the noodles.
I am using brown rice vermicelli, about 75g
per serving.
Add the mushrooms.
These noodles won’t take long to cook so
simmer for about 3 minutes, then add the bok
choy.
Simmer for another 2 – 3 minutes, then turn
off the heat.
Now stir in the peanut butter and miso mixture.
Mix well and serve immediately.
Arrange everything into a bowl.
Top with the carrot ribbons and a wedge of
lemon.
If you prefer you can cook the carrot together
with the noodles but we like the raw crunchy
freshness that it adds to this soup.
The second recipe is a peanut butter courgette
or zucchini dip which again is really easy
to make and so tasty.
This recipe is very straightforward and all
you need is a blender.
I am just going to chop the courgette into
small cubes to help the blender.
Squeeze in the juice from 1/2 a lemon.
Next add a pinch of paprika or cayenne pepper
to your taste, some fresh cracked black pepper
and salt to taste.
Add two tablespoons of peanut butter or any
peanut-free alternative.
You can also add one or two cloves of garlic
if you like.
I added a little splash of water to help the
blending but not too much otherwise it will
turn out too watery.
Blend to a smooth puree.
Garnish with some paprika and chopped coriander
leaves and serve.
This dipping sauce keeps well in the fridge
for a couple of days.
You can serve it with vegetables as a snack
or as a spread on sandwiches.
I also like to use it as a dressing for cold
pasta salads.
It makes a nice and easy packed lunch or a
light dinner.
Our third recipe is a chocolate avocado mousse
with peanut butter.
It’s one of my favourite go-to dessert,
for when I want a little something sweet
after dinner
This is also an easy blender recipe.
Choose a ripe avocado.
Cut in halves and remove the seed.
Scoop out the flesh and add to the blender.
For some natural sweetness, I am using fresh
pitted dates, 3 to 4 depending on their sweetness
level or to your taste.
1/2 cup coconut milk or other non-dairy milk.
We have a video on the channel for how to
make your own coconut milk at home.
I’ll leave a link in the description or
up in the top right corner.
Add one tablespoon of peanut butter.
Two heaped teaspoons of cocoa powder and a
pinch of salt.
Omit the salt if you are using salted peanut
butter.
Blend to a smooth puree consistency and serve.
If you’ve had avocado mousse before but
without the peanut butter, then you should really
give this one a go.
It’s really delicious.
And with the peanut butter in there, you can
do with it being less sweet.
For dessert, I usually get two servings out
of one avocado.
Top with some dried fruits, coconut flakes
or whatever you like.
You can also have this for breakfast or any
time of the day.
I hope these recipes and tips have been helpful
and provided you with some ideas for yourself.
You’ll find the printable version for each
of these recipes on our website.
The links are in the description box below.
If you try any of these recipes, do tag us on
Instagram, Twitter or post a photo on our
Facebook page.
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channel, please do, as there are a lot more
deliciousness coming.
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updates.
Cheers and bye.
