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Apple and Peanut Butter Oatmeal

This has become one of my favorite breakfasts recently. Quick and so good on a rainy morning!

Apple and Peanut Butter Oatmeal

Ingredients:

  • 2 cups original almond milk (used Silk)
  • 1 cup old-fashioned oats
  • 1 apple, peeled, cored and shredded (used a Braeburn)
  • ¼ cup raisins
  • 2 Tbsp natural chunky peanut butter (used Adam’s)
  • 2 Tbsp dark brown sugar, packed
  • 1 tsp ground cinnamon

Directions:

Add everything to a heavy medium saucepan, bring to a boil. Turn down to medium-low and cook for 5 minutes, stirring often.

Divide between 2 bowls and top with more brown sugar as desired.

Serves 2.

~Sarah

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Double Peanut Butter Cupcakes – Only For Those Who LOVE PB!

Feeling inspired this afternoon I tried out another recipe from the bestest cupcake recipe book ever, Vegan Cupcakes Take Over the World. I know I sound like a rabid fan-girl but lets just say I ♥ the recipes! I took a couple of recipes and matched them up, so that we had a double peanut butter treat. Fair warning, the cupcakes are a bit er..oily…so consider using double liners when baking as it helps absorb it.

One note: I left the shortening out of the frosting that was called for. Is it needed? Maybe, maybe not. I just didn’t have any on hand so I didn’t worry! What is nice about the frosting is it isn’t as sweet as most buttercreams, the sugar is pretty low overall. I also used chunky and it was fine.

Peanut Butter Cupcakes (Based on page 59’s recipe)

Ingredients:

  • ¾ cup unsweetened soy milk
  • 2 tsp apple cider vinegar
  • ½ cup natural chunky peanut butter (used Adam’s)
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 2 Tbsp molasses
  • 1 tsp pure vanilla extract
  • 2 tsp ground flaxseed meal
  • 1 cup + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt

Directions:

  1. Preheat the oven to 350° and line a shiny metal muffin pan with double paper liners.
  2. Measure the soy milk in a glass measuring cup, add in the vinegar and let sit till it curdles.
  3. In a large mixing bowl beat the peanut butter, oil, sugar, molasses, vanilla and flaxseed until well combined. Stir in the soy milk mixture.
  4. In a small mixing bowl sift the flour, baking powder, baking soda and salt together.
  5. Add the dry ingredients to the wet and stir until just mixed.
  6. Divide evenly between the liners and bake for 23 – 30 minutes (check at 23) until a toothpick comes out clean.
  7. Let cool before frosting.

Peanut Butter Buttercream Frosting (Based on page  151’s recipe)

Ingredients:

  • ¼ cup Earth Balance Buttery Stick
  • 1/3 cup natural chunky peanut butter (used Adam’s)
  • 1 Tbsp molasses
  • 1 ½ tsp pure vanilla extract
  • 1 ¼ cups sifted powdered sugar
  • 1 – 2 Tbsp unsweetened soy milk

Directions:

Put the Earth Balance and peanut butter in a stand mixer bowl and beat till smooth, add in the vanilla and beat to mix. Slowly add the powdered sugar and beat in, it will be very stiff. Slowly add in the milk and beat till smooth on high, scraping often. If the frosting is too thin, add in another ¼ cup sugar.

Spread on the cooled cupcakes.

~Sarah

Book Review: The Everything Vegan Cookbook and A Recipe

Awhile back I had reviewed four books out of the “The Everything” series when this past week I received another book in the mail:

A great addition to the series is The Everything Vegan Cookbook, written by Jolinda Hackett. The book came out this past year and has more than 300 recipes, covering from breakfast to dessert to even ice cream. I flipped through the book last night while trying to find a dinner idea – with 45 minutes until eating time. I came across Sweet and Spicy Peanut Noodles on page 158 and decided to give it a try. I did a couple changes so that I could make it with what I had on hand. I really liked it but Kirk was middle of the road, mostly due to the texture of the pineapple. I happen to love cooked pineapple, him not so much. Oops! If I were to make it again I would add some sweet chili sauce to the sauce so it had more of a kick.

The book though is a great starting point for anyone considering more vegan meals. It is approachable and easy to use!

Sweet and Spicy Peanut Noodles

Ingredients:

  • 12 ounces spaghetti, broken in half
  • 1/3 cup chunky natural style peanut butter
  • 2 Tbsp lower sodium soy sauce
  • ½ tsp granulated garlic
  • ½ tsp dried ginger
  • 20 ounce can pineapple, packed in juice
  • 1 Tbsp extra virgin olive oil
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes
  • Chopped peanuts for topping if desired

Directions:

  1. Drain the pineapple into a small mixing bowl, reserving the juice. Press on the pineapple to remove more of the liquid and then finely chop up.
  2. Bring a large pot of water to a boil, cook the spaghetti for shorter time on package and drain. (Mine was 5-6 minutes, I did 5).
  3. Meanwhile in a small saucepan over medium-low heat the reserved juice, peanut butter, soy sauce, garlic and ginger.
  4. Heat the olive and sesame oils in a large skillet over medium-high. Add in the pineapple and pepper flakes, cooking till golden brown, shaking often. Add in the cooked noodles and start shaking/stirring for another minute till the noodles are starting to sizzle. Whisk the sauce and then pour over. Using tongs start tossing until the sauce thickens and coats the noodles.
  5. Take off the heat, dish up in bowls and top with peanuts.

Serves 3.

~Sarah

Vegan Pumpkin Pecan Cookies

You can swap out the peanut butter for any nut butter you like, as well you can use agave syrup or other liquid sweeteners if desired. The cookies are soft inside with a nice crunch on the outside. For best results use a mini food chopper to dice up the pecans, it will be uniform.

Vegan Pumpkin Cookies

Ingredients:

1 ¼ cup granulated sugar
1 cup canned pumpkin purée
2/3 cup canola oil
¼ cup natural-style chunky peanut butter
¼ cup pure maple syrup
2 tsp pure vanilla extract
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp freshly ground nutmeg
½ tsp ground cloves
¼ tsp kosher salt
¾ cup pecans, finely diced
1 ¼ cups all-purpose flour
1 ¼ cups rolled old-fashioned oats
1 tsp baking powder

Directions:

  1. Preheat oven to 325° and line 2 baking sheets with parchment paper. If you have a convection setting use it, this produces a better cookie IMO.
  2. In a stand mixer bowl, add the sugar, pumpkin purée, canola oil, peanut butter, maple syrup, vanilla, cinnamon, ginger, nutmeg, cloves and salt.  Beat on medium-low until smooth, add in the pecans.
  3. In a medium mixing bowl, stir together the flour, oats and baking powder.
  4. With the mixer on low speed add in the dry ingredients and let beat in, then turn up to medium and beat till fully mixed.
  5. Let the dough sit on the counter for 15 minutes or so, it will thicken up a bit.
  6. Using a 1 Tablespoon size disher drop 12 cookies per tray and bake for 20 to 25 minutes.  The cookies will be golden brown and mostly firm, not wet on top. Do not over bake or they will become crispy when cool.  Bake one tray at a time for best results.
  7. Take out of the oven, let cool for a minute or two and then transfer to a cooling rack with a thin spatula (metal works best).

Makes 3 dozen (36) cookies.

~Sarah

Peanut Sauce: My Love Affair

It is pretty easy to see how much I love making peanut sauces if you have read my blog over the years. It is easy, easy and did I mention easy? Well, that and it is very tasty. You can make them vegan, vegetarian or meat friendly easy enough. For me, peanut sauce based dinners are my fall-back “what do I make for dinner, it is 6 pm” days!

I play back and forth with peanut sauced noodles with recipes that make less sauce and to ones that I serve over rice. Tonight’s was another variation that we had over baked brown rice.

Tofu and Vegetables with Peanut Sauce

Ingredients:

Sauce –

  • 2 cups lower sodium vegetable broth (non-veg’s can use chicken, beef, etc)
  • 1/2 cup natural peanut butter, chunky style (such as Adam’s)
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp lime juice (bottled is fine)
  • 2 Tbsp sweet red chili sauce
  • 1 Tbsp agave syrup (or honey for non-vegan)
  • 1 Tbsp cornstarch
  • 1 tsp granulated garlic
  • 1 tsp ground ginger

Vegetables/Tofu –

  • 2 Tbsp canola oil
  • 1 package cubed extra firm tofu, well-drained (I can find it pre cubed)
  • 1 large onion, peeled and chopped
  • 1 14-ounce bag stir fry mix (example here)
  • 1/2 bag frozen sweet peas (8 ounces)

Directions:

In a medium bowl whisk the sauce ingredients together. In a large non-stick skillet heat the half the oil over medium-high heat, add in the tofu and cook till golden, stirring often. Take the tofu out and put in a heat safe bowl, if desired shake with another Tablespoon of sweet chili sauce for extra flavor. Add in the rest of the oil and the vegetables, cook till crisp tender. Stir in the sauce and turn down to medium-low. Stir often until it pulls into a creamy sauce.

Serve over a batch of hot baked brown rice:

Baked brown rice –

  • 1½ cups long grain brown rice
  • 2½ cups boiling water
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp kosher salt

Directions:

Heat the oven to 375°. Add the rice, boiling water, oil and salt to a 8×8″ glass oven-proof dish. Cover tightly with foil. Bake for 1 hour. Fluff up with a fork.

Serves 4 to 5 large portions.

~Sarah

Peanut Noodles with Tofu

The original recipe for my Peanut Noodles had chicken in them, so in our quest to remove as much animal based foods from our diet I did a make over for Kirk (as he loves this dish). This time around I added in veggies and tofu to round the dish out. On the tofu, Safeway carries an organic version that is pre-cubed (extra firm). It is worth it as it has a better texture than when I cube a big square of tofu up! On the sweet red chili pepper sauce and other items, I stock up at Costco as we go through these items fast. Red Chili is like spicy ketchup to us….

Peanut Noodles with Tofu

Ingredients:

  • 8 ounces spaghetti, broken into half
  • 1 cup carrots, peeled and diced
  • 1 cup sweet onion, peeled and diced
  • 8 ounces small cubed tofu, well-drained
  • 1 Tbsp vegetable oil

Sauce –

Directions:

In a large non-stick skillet heat the oil over medium high. Add in the onion and tofu, cook till the tofu is golden brown (if using fresh garlic add it in at the end to cook it). Stash it in a clean bowl. Add in the sauce ingredients, turn down to medium-low and stir till mixed. add the tofu back in, turn to low and let simmer till thick and gently bubbling.

Meanwhile bring a pot of water to a boil with the carrots in the pot. Add in the pasta and cook for time on package. Drain and toss with the hot sauce.

Serves 2 to 3.

~Sarah

Choco-Nut Spread

My friend Cat had sent me a recipe for making a vegan chocolate spread using garbanzo beans (chickpeas) as the base. I tweaked the recipe a bit, it had called for 1 part peanut butter to 3 parts olive oil and I don’t know…that just didn’t sound appetizing to have the oil in it so I instead used all peanut butter.

Chocolate Peanut-Chickpea Spread
Ingredients:

  • 15 ounce can chickpeas (garbanzo beans), rinsed and drained
  • 1/4 cup natural peanut butter
 (chunky or smooth)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 2 to 4 Tbsp water

Directions:

Add everything but the water into a food processor, thoroughly purée, scraping down with a spatula as needed, till fully ground. With the motor running, slowly drizzle in half the water and then the other half as needed, till you reach the thickness you prefer.

Store in the refrigerator tightly sealed between uses and use up in a couple of days.

~Sarah

Chicken Satay over Jasmine Rice

I often make lunch for Kirk and I when Ford is at school during the weekdays. Often it is what Kirk dubs ‘slop on top’ meaning a gravy or sauce over a carb choice. Maybe not the most appetizing way to describe the recipes but it is a funny way to classify them 😉

This sauce pulls together in the time the rice cooks and has 2 hearty servings.

Chicken Satay over Jasmine Rice
Ingredients:
1 cup Jasmine rice
1 cup onion, diced
1 Tbsp olive oil
2/3 cup plain light soy milk
1/2 cup plain non-fat yogurt
1/4 cup natural style chunky peanut butter
2 Tbsp lite/low-sodium soy sauce
2 tsp granulated sugar
1 tsp dried sliced garlic
1/8 tsp red pepper flakes
5 ounce can chicken breast, drained
Directions:
In a heavy medium saucepan bring 2 cups water to a boil, add in the rice and cover tightly. Turn down to low and let cook for 20 minutes.
Turn off the heat and let sit for at least 5 more minutes, then fluff up.
Heat the oil in a non-stick skillet over medium. Add in the onion and cook till browned. Meanwhile whisk the sauce ingredients together in a bowl. Add into the skillet, stirring well. Mix in the chicken.

Turn to low and let heat through but do not boil. Serve the sauce over the rice.
Serves 2.

~Sarah

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