Peanut Butter Dressing for Anypathing Goes Salad

Peanut Butter Dressing for Anything Goes Salad

Peanut Butter Dressing for Anything Goes Salad

This peanut butter dressing is very versatile. You can use it over fresh greens and/or rice, noodles, and cooked vegetables and potatoes. I used to make this dressing all the time, but totally forgot about it for years. Today, baked sweet potatoes on the kitchen counter, left over from last night’s roasties, were calling for it. I list what I used here in the picture, but be creative. Other vegetables good to put in are endless: tomato, lightly steamed broccoli/cauliflower, cooked potato,  beans sprout, vegetarian ham, tempeh, firm tofu, any lettuce or baby greens, spinach…

Ingredients for 2 servings
Dressing: 1/4 cup peanut butter, 1/4 cup hot water, 1Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, 1/2 Tbsp honey, 1 Tbsp grated ginger, dash of cayenne or a few drops of hot sesame oil (optional), crashed or halved peanuts (optional garnish)

  1. Measure peanut butter into a small bowl. Pour hot water. Whisk quickly until smooth. Add the rest of the dressing ingredients. Mix well.

Salad: 1 cup cooked brown rice, 1 small sweet potato, 1 scallion, 1 celery stalk, 1 small cucumber, 4 kale leaves, 1 small carrot, 1 tofu cutlet (a.k.a. thick fried tofu, 6.5 oz)

  1. Steam or bake sweet potato.
  2. Chop scallion, celery stalk small. Slice cucumber. Shred or thinly slice carrot. Remove stems out of kale leaves. I do this just by hands. Chop the leaves.
  3. Drain tofu cutlet. Rinse with hot water. Pat it dry. Slice 1/2″ thickness. Put soy sauce in a small plate. Dip sliced tofu in soy sauce both side. Bake them in an oven toaster until surface become dry about 3 minutes. Dip them in soy sauce again. Toast again. Cut them bite size or use them as they are.

Place all the salad ingredients in a big bowl. Pour 1/2 of the dressing all over. Mix them. Eat.

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Double Chocolate Cookies (GF)

Double Chocolate Cookie

Double Chocolate Cookie

Oooooh, this cookie is very rich and chocolate-y. M said 1 cookie per day is enough. That’s a lot said by a Cookie Monster.

Ingredients:
1/4 cup nut butter (almond butter, peanut butter or sunflower seeds butter)
1/4 cup earth balance
1/2 cup maple syrup
1 tea spoon vanilla extract
1/2 tea spoon sea salt
1/2 tea spoon baking powder
1/2 tea spoon baking soda
1 and 1/2 cups GF flour mix
3 Table spoons cocoa powder
2 Table spoons grind flax seeds (soaked with 3 Table spoons nut milk)
20 walnut pieces (optional)

  1. In a big bowl, mix nut butter and earth balance well until it becomes creamy.
  2. Add maple syrup, vanilla, soaked flax seeds. Mix well.
  3. In another bowl, mix dry ingredients (flour, cocoa, salt, baking powder, baking soda). Add this into the wet bowl. Mix until it blends.
  4. Drop 1 heaping Table spoonful of dough on a baking sheet. Repeat until the dough is gone. With a wet hand, smooth out the surface. Place a piece of walnut on each cookie.
  5. Bake in an oven at 350 ºF for 13 minutes.

 

Peanut Butter Chocolate Chip Cookies (GF)

PB chocolate chip Cookies

PB chocolate chip Cookies

Half the batch disappeared into M’s month before they made into this cookie jar. These are M’s favorite cookies I made so far. Very peanut buttery cookies.

Ingredients:
1 cup raw almonds (ground to meal)
1 cup GF flour mix
1/4 cup maple syrup
2 Tbs raw brown sugar
1/4 cup peanut butter
1/4 cup Earth Balance
1 cup dark chocolate chips
2 Tbsp flax seeds (ground)
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
2~4 Tbsp nut milk

  1. Soak ground flax seeds with 4 Tbsp water. Set it aside.
  2. In a big bowl, cream peanut butter and Earth Balance with a spatula.
  3. Add flax egg and vanilla. Mix well.
  4. Mix ground almonds, GF flour mix, baking soda, baking powder and salt in a big bowl. Add this flour mixture into the wet bowl. Do this by 1/3 at a time. If the dough seems too dry, add some nut milk between adding flour mix.
  5. Ball the dough in 1″ balls. Flatten them by your hand on a baking sheet.
  6. Bake at 350 ºF for 18 minutes until they become slightly brown.

*These cookies come out very soft from the oven. They will harden with time. Cool them on the baking sheet for at least 10 minutes before moving them.