Super Soy Peanut Butter Food

SUPER SOY PEANUT BUTTER

Steps:

• Place all ingredients in a food processor with the knife blade and process 3-4 minutes.
• Add more oil for a smoother spread, less for a crunchier spread.
• I have made half a recipe several times with no problems. After making it, store in a glass or plastic container in the refrigerator.
• My husband likes to warm it a bit in the microwave before spreading on soda crackers.
• I don't know how many servings this makes. If you know, please let me know.

SUPER SOY PEANUT BUTTER

Steps:

• Place all ingredients in a food processor with the knife blade, and process 3 to 4 minutes.
• Add more oil for a smoother spread, less for a crunchier spread.

QUICK AND EASY NO-BAKE PEANUT BUTTER SOY PROTEIN BARS

Steps:

• Line an 8 inch square pan with foil or parchment paper and spray with cooking spray.
• Place soybeans in a food processor and pulse to chop. Alternatively, you may leave them whole or crush them slightly in a bag.
• Combine soy beans, brown rice crisp cereal and TVP. Toss with salt.
• In a microwave-safe mixing bowl, combine peanut butter, brown rice syrup and evaporated cane juice (or sugar). Heat on high in microwave for 1 minute, stopping to stir halfway through.
• Dump crunchy soy mixture into peanut butter mixture and stir until well coated. Press mixture tightly into pan.
• Chill for at least 2 hours or until firm.
• Score into 8 bars.

PEANUT SAUCE

Steps:

• With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.