Peanut butter Archives - Feast of Plants

Roasted Pumpkin Satay Tacos (Vegan, GF)

Feast of Plants — Fri, 09 Oct 2020 14:30:46 +0000

With our first batch of the season’s pumpkin I’ve been a little creative. As soon as i got my hands on the small, mottled beauties I knew I wanted to do something spiced but not a standard curry. I know, this is probably a corruption of several different cuisines but it really works! Freshly toasted corn tortillas pair unexpectedly well with the satay sauce while the roasted pumpkin and rainbow salad made this light while still filling. If you’re not in the mood for salad then some great multigrain rice will work equally well. This is a quick and easy dinner to make, everything will easily pull together while you wait for the pumpkin to cook. Enjoy! Makes: Serves 4 Ingredients For the Spiced Roasted Pumpkin: 750g Pumpkin, skinned, deseeded & roughly chopped 85g Pineapple 60ml Soy Sauce Substitute (see allergy note below) 1/4 cup Brown Sugar 1 Tbsp Vegan Fish Sauce 1 Tbsp Lime Juice 2 tsp Sriracha 1 Garlic Clove 5g Fresh Ginger 1/2 tsp White Pepper 1 tsp Cumin 1 tsp Ground Coriander For the Satay Sauce: 1/2 Red Onion, Finely diced 1 Tbsp Thai Red Curry Paste 90g Natural Peanut Butter* 25g Brown Sugar 1 tsp Soy Sauce Substitute (See allergy note below) 1 Tbsp Rice Vinegar 125ml Coconut Milk Water, as needed For the Rainbow Salad: 1 Small Courgette 1 Carrot 1 Red Pepper 1/2 Cucumber Handful of Coriander For the Tacos: Corn Tortillas, taco sized** Chopped Peanuts Spring Onions, chopped Directions We’ll start with the pumpkin as it’s best to give it time to marinade. Putting the pumpkin to one side for a moment, combine the rest of the ingredients in a blender and blitz until smooth. Toss the chopped pumpkin with the marinade in a large bowl and leave to soak in the flavours for at least 30 minutes or upto overnight. Drain the pumpkin and put the marinade to one side – you’ll need this later. Roast the pumpkin in a 200 degree oven (400 F/190 Fan), tossed in a little oil, until soft and crisped around the edges – 30 to 45 minutes. While to pumpkin roasts, pull together the salad. I like to use a spiraliser for the veg here but thin strips will work equally well. Toss the salad with a tablespoon or so of the marinade and put into the fridge till needed. Heat a small pan on a medium to high height with a touch of oil. Fry off the onion until soft and translucent before adding the curry paste and cook for another minute. Now add in the rest of the sauce ingredients along with the reserved marinade. Stir well, adding water as needed to thin out until the sauce is the consistency of double cream. It should be ready to serve when heated through. Before serving, toast the tortillas in a dry pan and toss the roasted pumpkin in a little satay sauce. Serve family style so everyone can build their tacos as preferred but i like to start with a handful of salad, top with pumpkin, and smear with sauce. Sprinkle over a few peanuts and spring onions for crunch. Enjoy! Notes * I like to use a 2:1 balance of brown lentils to red but this works equally well with just brown lentils. ** We use Gluten free pasta but this should work with normal pasta too Allergy Notes; To make this gluten free, just use GF pasta per the note above. It Cashew nuts are a problem for you then there are plenty of tofu based ricotta recipes

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Vietnamese Noodle Salad with Fragrant Vegan Meatballs (Vegan & Gluten Free)

Feast of Plants — Fri, 28 Aug 2020 12:00:13 +0000

Vietnamese noodle salad, or Bun Cha as it’s also known, is one of those great dishes that is both light and filling. Perfect for warm summer days, it can be eaten without that horrible heavy feeling. Originating in Hanoi, Vietnam, this rice noodle salad is normally paired with pork meatballs. I’ve embraced the asian flavours here and created some truely delightful veggie meatballs that are both tasty and easy to make. Baked in the oven, these pair perfectly with the salad dressing. I like to serve this on a bug central plate, allowing everyone to build their bowls as they like and use the dressing for dunking the noodles, vegetables and herbs as much as you like. You’re aiming for thath perfect balance of fresh, savoury, sweet, herb, citrus, tender noodles, contrasted with crunchy nuts. This story of contradictions is the epitome of Vietnamese cooking that makes it just so unique. Makes: Serves 3-4 Ingredients For the Vegan Meatballs: 160g Cooked Red Kidney Beans 110g Cooked Rice* 1 onion, diced 3 Garlic cloves 190g Cooked Green Split Peas 25g Ground Almonds 2 Tbsp Tomato Puree 1 tbsp Soy Sauce substitute (See allergy note below) 1 tbsp Maple Syrup 15g Fresh Coriander 1 Chia Egg** 4g Methylcellulose 1 tbsp Vegan Fish sauce 1/4 tsp Ground White Pepper 2 tsp Ginger, grated 2 tsp Lemongrass Paste 1 tsp cumin 2 Lime Leaves 1/4 cup Peanut Butter 1/2 cup Oats 2-4 tbsp Chickpea Flour For the Noodle Salad: 300g Fine Rice Noodles, cooked according to the instructions 2-3 Carrots half a large Cucumber 1/2 Cup of Peanuts, roughly chopped Fresh Peas*** Fresh Salad Leaves, a mix of spinach and peppery rocket works well Bean Sprouts (optional) Fresh Mint Fresh Coriander For the Dressing: 2 Garlic Cloves, minced 2 tbsp Sugar 125ml Water 60ml Vegan Fish Sauce 60ml Lime Juice 2 Tbsp Rice Vinegar 1 Red Chilli, diced 1 Spring Onion, finely sliced Directions Starting with the meatballs, Preheat the oven to 200 degrees (180 Fan/400 F). Heat a tablespoon of oil in a pan over medium heat. Once hot, add the diced onion and garlic and saute until fragrant and just starting to brown. Remove from the heat and place into the bowl of a food processor. Add the kidney beans, split peas, rice, coriander, almond flour, lime leaves, peanut butter and oats before blending to a coarse texture. Putting the chickpea flour to one side, add the rest of the ingredients and blend until just combined. Now add the chickpea flour a tablespoon at a time until you get a thick dough. The mix will be sticky so with oiled hands, shape into balls and place onto a lined baking tray. Brush each ball with a little oil before baking in the oven for 25-35 minutes or until browned and cooked through. Mix together the dressing and taste for balance. If too sharp add a touch more sugar, too sweet more vinegar.Place to one side while you prepare the salad. Cut both the carrots and cucumber into thin strips, I use a peeler that shreds as well but you can use a knife. Roughly chop the herbs and place to one side mixed together. Now plate up. I like to have a distinct pile of each salad ingredient and the meatballs, topped with the herbs and nuts before sprinkling everything with a touch of dressing. At the table give everyone their own little dish of dressing so they can dip or dress their own portions to their hearts content. Enjoy! Notes * We’d run out of quinoa but this would work equally well here. ** If you’re not familiar with the process to make a chia egg it’s really very simple and makes a great binder. Mix together 1 Tbsp of ground Chia Seeds with 3 Tbsp of water and set to one side for at least 10 minutes. This should make a thick sticky paste, very similar in texture to a beaten egg *** Edamame makes a really good substitute here if you’re not trying to avoid soy. Allergy Notes; you may be a little tired of this note by now but those of you that don’t know, I’m going to keep saying this – Soy Sauce is NOT gluten free as the brewing process contains wheat. A good gluten free option is Tamari which normally (not always! check your brand) contains no gluten, is slightly less salty, and thicker than soy sauce. We use coconut aminos in our house, while not quite as rich as soy sauce, it’s both gluten free and soy free but different brands vary tremendously – you may have to look around before finding one that suits you. This recipe is vegan, gluten free, and soy free. If nuts are an allergen for you then try substituting the ground almonds and peanut butter for a mix of sunflower seeds and sunbutter.

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Chilli, Peanut Green Beans

Feast of Plants — Wed, 15 Apr 2020 12:00:00 +0000

Today’s recipe is a bit of an ugly duckling – so much so that I debating sharing this one. However, it’s tasty enough that I just couldn’t keep it too myself. This side dish is the perfect accompaniment to a buddha bowl or takeout-style evening. Inspired by my mother’s recipe for satay, this side dish has been simplified, uses similar flavours and is much easier to make. I’ve built this around frozen veg and other shelf stable ingriedients so it’s perfect for when you can’t get to the shops (like now!). However If you want to sub in fresh beans then this should work just as well. Makes: Serves 4 (as a side) Ingredients 4 Tbsp Coconut Oil 2 large onions (about 300g) 3 Garlic Cloves 400g Frozen Green Beans 2 Tbsp Natural Crunchy Peanut Butter 1 Tbsp Toasted Sesame Oil (optional) 1/2 tsp cumin 2 tsp Chilli flakes Salt & Pepper, to taste Directions Chop your onion and mince the garlic and that’s really all the prep you need to do for this recipe thanks to the joy of frozen veg. Heat a large pan, or even a wok, with half the coconut oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the cumin and garlic and stir, cooking an additional 30 seconds or until it become fragrant. Turn heat up to medium-high heat and add about half of the green beans. Stir well to mix the onions and garlic with the green beans. Leave it be, stirring only very occasionally and let the beans start to brown, but be careful not to let them burn. Add the rest of the green beans, along with the peanut butter, sesame oil, and the rest of the coconut oil. Stir well to make sure everything is fully combined and once again leave to brown turning only as needed. The peanut butter will cause the dish to brown quicker this time so keep your eye on it. Once the beans are browned to your liking, add the chilli flakes and taste – seasoning as needed. Serve. Notes Allergy Notes: This is one of those recipes that are just naturally gluten free and vegan but you might be in trouble here if nuts are an issue. I’d really be interested to know if crunchy sunbutter would work well instead of the peanut butter – let me know if you try it!

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Peanut Butter Rice Crispie Treats

Feast of Plants — Wed, 25 Mar 2020 11:00:25 +0000

We’ve started social distancing with both of us in the house working from home. Unfortunately I realised mid last week that we didn’t have anything sweet in the house that I could eat. I’ve raided our cupboard basics to make something that’s both easy to make and satisfying for your sweet cravings – if not totally moreish! If you’re looking for a kitchen activity that you can do with the kids to keep them entertained while at home then this is ideal. Its is really very simple, uses minimal equipment, and very forgiving if you don’t quite get the amounts right. There is some stove action and hot syrup involved so please do supervise kids closely at all times! Makes: 16 Squares Ingredients 125ml (1/2 cup) Golden Syrup 125 ml (1/2 cup) Brown Rice Syrup* 45g Vegan Butter 130g (1/2 cup) Natural Crunchy Peanut butter **(see notes for my nut free suggestions) 1/2 tsp Salt 150g Rice crispies Topping 30g Vegan Butter 60ml (1/4 cup) Golden Syrup 1Tbsp Natural Crunchy Peanut Butter Directions Line an 8×8 container (a baking try or glass casserole dish works well here) with parchment or wax paper – if you want yours to be slightly thinner than mine then feel free to use a slightly bigger tin. Place both the golden syrup and brown rice syrup in a small sauce pan over medium heat. Stirring regularly, bring the mix to a gentle boil, taking care not to burn. Cook for 4-5 minutes, until reduced by almost half. Mix in the peanut butter, butter and salt and cook until fully combined and smooth. To make the mixing easier, at this point I like to pour the mix into a large bowl but if you want to make them in one pan then you might want to use a slightly large one! Add the rice crispies to your bowl gradually, stirring through each addition before adding the next. Once done there should be no liquid left at the bottom of the bowl , your cereal should all be fully coated and clumping together. Pour the cereal into your prepared container and gently press down in an even layer. In a separate small sauce pan (you could even use the same pan from earlier), mix together the butter, golden syrup and peanut butter over medium heat. Cook for 8-10 minutes until thick and reduced by almost half. Pour on the rice crispie treats and spread to an even layer. Put them in the fridge and let them sit for at least 3 hours, or even overnight, until hard. Once hardened, cut into even squares and serve! They store well in an airtight container for several days but they’ve never lasted that long in this house! Notes * If you don’t have this to hand, more Golden Syrup will work well too – it just won’t have the same depth of flavour. It likely also wont need as long on the heat so keep an eye on it. **If you’re not using natural peanut butter, it’s likely your brand will have a lot of added sugar which may make these even sweeter – you might want to reduce the amount of Peanut butter in that case Allergy Notes; If you or someone in your family is allergic to nuts then I’d suggest using either SunButter or Biscoff spread (but note this isn’t gluten free).

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