3 ways with: peanut but­ter

Think be­yond toast and use the ubiq­ui­tous spread to cre­ate a hearty plant-based din­ner, an easy hum­mus or a wheat-free treat

Woolworths TASTE - - Contents -

But­ter­nut with Thai peanut

sauce and co­rian­der rice

Quar­ter 1 x 1 kg but­ter­nut length­ways. Steam un­til ten­der, about 15–20 min­utes. Sea­son lightly. To make the Thai peanut sauce, sim­mer ½ cup smooth peanut but­ter, 1 cup co­conut milk, 1 T Thai curry paste, 1 T fresh lime juice, and 1 t brown sugar in a saucepan for a few min­utes, whisk­ing un­til smooth. Sea­son with salt. To make the co­rian­der rice, soak 200 g jas­mine rice for 20 min­utes. Drain and turn into a small saucepan and add

1½ cups wa­ter. Bring to a bub­ble, then cover tightly and re­duce the heat. Sim­mer for 10 min­utes. Turn off the heat and al­low to stand for 5 min­utes. Fluff up with a fork and mix in 3–4 T chopped co­rian­der. Serve the steamed but­ter­nut with the Thai peanut sauce and co­rian­der rice. Sprin­kle with chopped peanuts. Serves 2 to 3.

Peanut but­ter-and

date bis­cuits

Pre­heat the oven to 180°C. In a large bowl, mix 6 T Woolies or­ganic peanut but­ter,

1 T co­conut oil, 1 t vanilla paste or ex­tract, 1 t ground gin­ger, 8 pit­ted, chopped dates, and 120 g al­mond flour. Roll the dough into 12 equal-sized balls and use a cookie cut­ter to press out any shape of your lik­ing. Place on a greased bak­ing tray and bake for 10 min­utes. Al­low to cool be­fore serv­ing. Makes 12.

Gar­licky hum­mus with peanut but­ter

Blend 1 x 400 g can drained chick­peas,

1 T peanut but­ter, ¼ cup olive oil, 1 clove gar­lic, the juice of ½ lemon and salt and pep­per un­til smooth. Driz­zle with olive oil and serve with Wool­worths veg­etable chips. Serves 4.




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