Tag Archives: peanut butter

Thai Peanut Sauce from Belligerent Cupcake

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So I’ve been meaning to make my Thai peanut sauce and keep it stored in the fridge for whenever I decide to make stir fry.  Every aspect of stir fry is easy to me, including the sauce, but it seems that between chopping veggies, stirring regularly during cooking, preparing rice or noodles, and making sauce, there’s just too much to do all at once if I want everything to be ready at exactly the same time.  I’ve been fortunate the last couple times making it and Hubby Dearest has made the sauce while I do everything else, but I doubt it will always work out that way. (Plus, I only have 3 24″ sections of counter top in my kitchen, so space is limited for us both to be in there!)

Hubby is working tonight, so I had some time to kill and took myself up on my offer to make the Thai peanut sauce!

First, I gathered my ingredients.

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Throw them (or place gently… it’s up to you!) into a medium bowl.

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Use your favorite method to mix.  I love this old immersion blender my dad got at an auction and gave to me…

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Who am I kidding?! This bowl is too big and my stick blender doesn’t work well in it.  That bowl is pretty for pictures, but let’s be honest – this cheap plastic cup is my favorite vessel when using the stick blender!

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Much better!

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It’s also quite speedy to clean the immersion blender with my Green Cup of Wonder!  Dish soap, water, and blend away!  (You can also clean the whole room if you’re awesome like me and decide not to do this over the sink! …I recommend doing it over the sink,  just FYI.)

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Now just pour it into your favorite jar and refrigerate,  or serve in stir fry right away!

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Thai Peanut Sauce

1/4 cup creamy peanut butter
3 1/2 T liquid aminos (or soy sauce)
3 1/2 T molasses (or 2 T brown sugar)
3 T white wine vinegar (or rice wine vinegar)
1 T lime juice
2 t garlic powder
1/2 t cayenne pepper or to taste
Heaping 1/4 t ground ginger

Stir vigorously with a whisk or fork or use immersion blender until all ingredients are uniformly combined.  Add to your favorite stir fry during last minute of cooking. If desired, top with chopped or whole unsalted peanuts for some extra crunch.

Chocolate Peanut Butter Banana Shake, Vegan Style!

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I wanted a quick easy snack when I got home from work this evening while I scrounged up something for dinner.  I had thrown a couple of very ripe bananas in the freezer last night and decided to get creative.

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I was quite pleased at how well it turned out! Next time I might use cashew milk instead, since it tastes creamier. The type of milk, amount of cocoa powder, peanut butter, banana, etc can all be tweaked to taste, but the recipe as follows tasted great to me!

Chocolate Peanut Butter Banana Shake (Vegan Style!)

1 frozen ripe banana (the more brown spots, the sweeter)
1 cup unsweetened almond milk
12 large ice cubes
2 T peanut butter
2 T honey (adjust to taste)
2 T unsweetened cocoa powder
1 t vanilla extract

Slice frozen banana into 1/4″ slices and remove peel (I found that the peel separates easily, but if you prefer, you can peel and slice the banana before freezing).  Place all ingredients in blender and blend until smooth.  Serve. Eat. Enjoy.