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
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.
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.