Tag Archives: peanut

Creamy Leek and Peanut Soup

Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)

You need:

2 leeks, sliced

3 cloves smashed garlic 

About 3/4 cup rinsed split peas

1/2 large cabbage, ribboned

3 stalks chopped Celery

3 medium sweet potatoes, cubed

2tbs turmeric

1tbs ginger

1 tbs blackstrap molasses

1 tbs dijon mustard

1 tbs liquid aminos

1 tsp black pepper

1/2 tsp crushed red pepper flakes

2tbs fresh thyme

8 cups water

2 Zucchini sliced

2 tbs Pb

Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.

Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.

Turn off heat and add your sweet potatoes, split peas, cabbage, and water.

Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes!  Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.

Serve with rice or farro and enjoy!

Vegan GF Pad Thai 

Mmmm yeah, peanut sauce, right? That creamy spicy mix. That with a mix off veggies and some pan fried tofu, and I could eat this for every single meal, and I have 🙂 spaghetti squash for noodles ensures this is both gluten free, and a great source of vitamins and healthy carbs only. Doesn’t get much better, in my opinion!
-1 medium spagetti squash, (steamed via microwave 10 min or oven roasted whole x45 minutes at 350)

-1/2 container extra firm tofu (8oz), pressed to remove water 

-1/2 yellow onion sliced

-4 cloves garlic, minced

-1 large carrot sliced

-6 large mushrooms sliced

– about a handful of chopped broccoli

-1/2 red bell pepper, sliced
For garnish:

-1 large handful cilantro

-3 chopped green onions

-1/2 lime

-1/4 avocado sliced
For the sauce:

-1/2 cu PB

-2 TBS honey 

-1 tsp sesame oil

-1tsp vinegar (apple cider)

-1tsp olive oil

-1 tsp soy sauce

-1/2 cup water as needed to thin

-1.5 tsp ginger

-generous shake crushed red pepper
1. Steam/roast that spagetti squash, cut in half, scoop out seeds, scoop out spagetti flesh and let cool

2. Slice tofu into thin (1/4 in) squares and press water out of tofu.

3. Spray pan with coconut oil and pan fry the tofu on medium heat until just browned, set aside on paper towel to cool.

4. Saute all non-garnish veggies in sesame oil until tender crisp, set aside.

5. Toss spagetti squashe with veggies and tofu.

7. Prep garnishes

8. Make sauce combining all sauce ingredients in the warm skillet, adding water as needed to thin.

9. Then pour sauce over your bowl of goodies and toss well!

10. Garnish with the items listed above, you could also add crushed peanuts and additional crushed red pepper if you wish.

Also pictured are some turkey meatballs I made and simmered in the same peanut sauce, for my big meat eater 😉


Spicy Green Bean Tofu Saute

Delicious and simple, the key to this recipe is the marinade. Tofu is like a sponge for flavor, and soaking in this marinade goes miles to liven up this dish! I am a fool for spicy food, peanut anything, and asian inspired meals. Just another twist on my “pseudo-asian-stir-fry” 😉

Make your tofu marinade mixing:
1tbs peanut butter (optional but awesome)
1tsp honey
1/2 cup liquid aminos
1/4 cup apple cider vinegar
1/2 tsp dijon mustard
1 tsp crushed red pepper
1/4 cup water
1/2 tsp sesame oil
ginger 1/2 pinkie minced
garlic 4 cloves minced
1/4 large yellow onion sliced

14oz tofu cubed and pressed
marinate for 2+ hours

4 oz fresh mushrooms sliced
14 oz fresh of frozen thawed green beans

On high with coconut oil spray, pan fry your tofu, removing each piece from the marinate. Once flip halfway to make both sides brown evenly. Once tofu has a nice crisp surface, remove and set aside. Add your marinade to the pan with your mushrooms and green beans. Stir fry until veggies are tender crisp and serve over rice! Add additional crushed red pepper or hot sauce of choice.











Avocado Artichoke Salad With Tangy Peanut Dressing

Baby Kale/Spinach for your salad base
1/2 can artichoke hearts, drained
4oz frozen peas, cooked
1 slice of red onion, chopped
4 baby carrots, sliced thin
1-3 Tbs fresh cilantro
1/8-1/4 avocado sliced
Optional pan fried tofu garnish

Assemble above ingredients in bowl or container in order listed.

Whisk together:
Juice of 1 lemon
1tbs peanut butter
1tsp muscat vinegar

Drizzle dressing over salad; if preparing the day before to take for lunch, store dressing in a small Tupperware to prevent your greens from getting soggy. Then toss prior to eating and enjoy!