HUMMUS WITH PEANUT BUTTER
I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 5m
Yield 2 Tablespoon, 20 serving(s)
Number Of Ingredients 8
Steps:
- Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
- Blend until smooth.
- Transfer to serving bowl.
- Drizzle olive oil over the mixture and sprinkle with paprika and parsley.
HEALTHY PEANUT BUTTER BARS RECIPE
Healthy Peanut Butter Bars for a treat anytime! Made with peanut butter, almond flour, chocolate chips, a hint of salt, vanilla and sweetened with maple syrup, this healthy no bake peanut butter snack is a treat to have on hand when cravings strike! This easy to make recipe is vegetarian, vegan and gluten free. This recipe is loosely adapted from Rachel Conner's Book Bakerita; 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker.
Provided by Traci York | Vanilla And Bean
Number Of Ingredients 9
Steps:
- Line a 9x5 inch loaf pan with parchment paper and grease the paper lightly with coconut oil. Set aside.In a medium bowl, mix the nut butter, maple syrup and vanilla until smooth. Stir in the almond flour, chocolate chips and sea salt and mix until the ingredients come together. Using your hands, press the dough into the prepared pan in an even layer.
- In a microwave safe bowl, microwave the chocolate and peanut butter for 30 seconds. Stir. Microwave again for 30 seconds and stir until the chocolate is completely melted. The chocolate should be soft, smooth and shiny. Melt for a few more seconds in the microwave if needed. Pour and spread the chocolate over the dough into an even layer. Sprinkle with mini chocolate chips if desired.
- Rest in the refrigerator for at least two hours, or until firm. Slice into 18 pieces or as desired. Sprinkle with flakey sea salt if desired.
- Refrigerate in a lidded container for up to two weeks or in the freezer snugly wrapped in parchment and stored in a lidded container or freezer bag for up to three months.
Nutrition Facts : ServingSize 1 Piece, Calories 200 kcal, Carbohydrate 13 g, Protein 6 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 109 mg, Fiber 2 g, Sugar 8 g
4-INGREDIENT HOMEMADE SOY BUTTER
Tools: Measuring cups and spoons, baking sheet, food processor or high-speed blender, spatula
Provided by Joyce @Light Orange Bean
Categories Gluten-free/Nut-Free
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly.
- Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeans get coated evenly. Roast in oven on the middle rack for 20 minutes until the soybeans are golden brown.
- Remove the baking sheet from oven and let the soybeans cool at room temperature for 5 minutes.
- Food Processor Method: Transfer the roasted soybeans into a food processor and briefly chop them to break the soybeans into smaller pieces. Transfer the soybeans into a container and add water. Let it stand at room temperature for at least 30 minutes. Transfer the mixture back into the food processor and add the remaining ingredients. Blend until smooth.
- High-Speed Blender Method: transfer the roasted soybeans and the remaining ingredients into the blender. Blend until smooth.
BEAN NUT BUTTER
Peanuty taste with a fraction of the fat and plenty of fiber. Vary the proportion of beans to peanut butter to your preference. From Veggie Life magazine.
Provided by Sharon123
Categories Beans
Time 10m
Yield 2 cups
Number Of Ingredients 3
Steps:
- In a food processor, combine beans and peanut butter.
- With the motor running, slowly pour hot water into the feed tube, until mixture is light and creamy.
EASY PEANUT BUTTER GREEN BEANS
Absolutly yummy way to cook fresh or frozen green beans. Enjoy. I absolutely love this for lunch too!
Provided by lizzardb85
Categories Vegetable
Time 35m
Yield 1/4 lb, 4 serving(s)
Number Of Ingredients 6
Steps:
- cook green beans in the microwave or oven as directed.
- coat pan with sesame oil and cook green beans to desired done-ness (I like mine soft ~10min).
- mince and add garlic to oil about 5 min before green beans are done to saute.
- add remaining ingredients, remove from heat, and stir.
- enjoy!
Nutrition Facts : Calories 140.7, Fat 9.1, SaturatedFat 1.4, Sodium 529.2, Carbohydrate 13.3, Fiber 3.4, Sugar 7.6, Protein 4.2
THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
GREEN BEANS WITH PINE NUT BUTTER SAUCE
cooking home meals doesn't have to be complicated or same ol' same ol'. Here's a fresh idea for a commonly used side dish
Provided by chefmick
Categories Vegetable
Time 9m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cut steam end off of 1 lb fresh green beans. (use fresh frozen when out of season).
- in medium sauce pan bring water to a boil. place green beans in mesh strainer and steam them. (should be hot all the way through while retaining garden fresh snap).
- while beans are steaming, melt butter in med saute pan. when butter is lightly caramelized (just turning a light brown color) add pine nuts.
- saute nuts till butter reaches preferred amount of caramelized color. (I like it to be well caramelized, some people don't though.).
- if you want sauce a little thicker just stir in a pinch of arrow root. Be careful with this as it doesn't take much.
- slice cherry tomatoes in fourths.
- plate green beans all in one direction, spoon a little sauce over middle of beans, place a piece of sliced cherry tomato on top.
- makes an attractive addition to any meal.
CHOCOLATE HUMMUS
Steps:
- *Feel free to sub chickpeas or white beans for the black beans. Or you can use 1 1/2 cups cooked beans instead of canned.To make the chocolate hummus, drain and rinse beans well. Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. Stir in chocolate chips if using. (A few commenters had success with a blender, but a food processor will yield a smoother texture.) Leftovers can be covered and refrigerated 4-5 days. A few serving suggestions are listed earlier in the post.View Nutrition Facts
Nutrition Facts : Calories 80 kcal, ServingSize 1 serving
FLOURLESS BLENDER MUFFINS
Steps:
- Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups - don't overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone - let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.View Nutrition Facts
Nutrition Facts : Calories 119 kcal, ServingSize 1 serving
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