Vegetarian Peanut Soup Food

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VEGETARIAN THAI PEANUT SOUP



Vegetarian Thai Peanut Soup image

Savory Thai spices and creamy peanut butter, plus shiitake mushrooms and ramen noodles, flavor this hearty vegetarian Thai peanut soup.

Provided by Karen Gibson

Categories     Soup

Time 35m

Number Of Ingredients 20

2 tablespoons coconut or peanut oil
8 ounces shiitake mushrooms (, stems removed, sliced)
1 cup diced sweet potatoes ((peeled))
1 small red bell pepper sliced ((or red chili pepper, if you want it spicy))
1 tablespoon minced fresh ginger
1 clove garlic
1 tablespoon red curry paste
1 teaspoon pimenton ((smoked paprika))
1/2 teaspoon ground turmeric
3 cups vegetable stock
1 can ((14 oz) coconut milk, well-shaken)
juice from one lime
2 tablespoons soy sauce ((or, if you're not a practicing vegetarian, fish sauce, for extra umami))
2 tablespoons brown sugar
1 teaspoon toasted sesame oil ((optional))
1/3 cup creamy peanut butter
3 packs ramen noodles ((3 ounces each), discard the flavor packets.)
2 green onions (, thinly sliced)
2 tablespoons chopped cilantro
1/2 cup chopped peanuts

Steps:

  • Heat 1 tablespoon oil to 4 or 5 quart dutch oven or stock pot over medium until shimmering. Add the mushrooms, sweet potatoes, and peppers and stir to mix. Cover, and cook for 8 to 10 minutes, or until the mushrooms have given off their liquid, and the sweet potato dices are soft.
  • Scootch the vegetables aside and add 1 tablespoon oil to the cleared area. Add the ginger, garlic, curry paste, pimenton and turmeric to the oil and stir until it creates a fragrant paste, 30-60 seconds.
  • Increase heat to medium-high, and pour in the stock and coconut milk and stir. Add the lime juice, soy sauce (or fish sauce), brown sugar, and sesame oil. When the soup just begins to come to a boil (bubbles break the surface), reduce heat to medium-low.
  • Place the peanut butter in a heat-proof bowl, and add two ladles of the hot soup to it. Whisk until completely mixed, and add to the soup. Add the ramen to the soup, and cook for 3 minutes. Reduce heat to low.
  • Add half of the green onions and cilantro to the soup and stir. To serve, ladle soup into bowls, and divide the remaining green onions and cilantro, plus the chopped peanuts, among the bowls.

Nutrition Facts : Calories 321 kcal, ServingSize 1 serving

VEGETARIAN PEANUT SOUP



Vegetarian Peanut Soup image

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.

Provided by Cookie and Kate

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 12

4 cups low-sodium vegetable broth
2 cups water
1 medium red onion, chopped
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
1/4 cup roughly chopped peanuts, for garnish
Cooked brown rice, for serving (optional)

Steps:

  • Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  • In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
  • Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

Nutrition Facts : Calories 431 calories, Sugar 13.8 g, Sodium 1510.8 mg, Fat 29.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 32.8 g, Fiber 10.4 g, Protein 16.6 g, Cholesterol 0 mg

AFRICAN PEANUT SOUP



African Peanut Soup image

Healthy African peanut soup with rice, based on a traditional West African recipe that's packed with protein, vitamins and, best of all, flavour.

Provided by Hurry The Food Up

Categories     Appetizers     Main Course     Soups

Time 25m

Number Of Ingredients 12

1 cup brown rice ((uncooked))
3 cups vegetable broth
½ red onion
1 small carrot
½ medium courgette ((zucchini))
1 handful peanuts
3 tbsp tomato paste
3-4 tbsp peanut butter
1 clove garlic
2 tbsp soy sauce
A few dashes hot sauce
0.2 inches ginger, fresh ((0.2 inches = 0.5 cm = ½ tbsp powdered ginger))

Steps:

  • Prepare the brown rice according to package instructions.
  • Bring the vegetable broth to the boil.
  • Cut the onion, carrot and courgette and add them to the broth.
  • Add the garlic and ginger to the broth as well.
  • Add the peanuts.
  • Add the tomato paste and peanut butter to the mixture.
  • Add the soy sauce last but check it's not already too salty.
  • If you like it spicy add the hot sauce.
  • Let it simmer nicely until the rice is ready.
  • Serve in a bowl, eat. Yum!

Nutrition Facts : Calories 436 kcal, Carbohydrate 65 g, Protein 14 g, Fat 15 g, SaturatedFat 3 g, Sodium 1833 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

PEANUT SOUP



Peanut Soup image

An interesting and exotic soup that's also very rich.

Provided by Michelle Chen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 9

4 tablespoons margarine
3 tablespoons minced onion
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 cup peanut butter
½ cup ground peanuts
4 cups chicken broth
salt and pepper to taste

Steps:

  • In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

Nutrition Facts : Calories 557 calories, Carbohydrate 14.4 g, Cholesterol 54.3 mg, Fat 50.4 g, Fiber 3.7 g, Protein 18 g, SaturatedFat 16 g, Sodium 805 mg, Sugar 5.3 g

VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)



Vegetarian Peanut Curry (African Inspired) image

Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!

Provided by Engrossed

Categories     African

Time 30m

Yield 10 cups, 8-10 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil or 2 tablespoons peanut oil
1 large white onion, chopped
2 carrots, peeled and grated
1 -2 jalapeno, minced
3 garlic cloves, minced
1 tablespoon ginger, fresh grated or 1 tablespoon ginger paste
1 lime, zest of
3 tablespoons curry powder (I think this would work with almost any type but I used Madras)
1 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (14 ounce) cans vegetable broth
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes, with juice
2/3 cup creamy peanut butter
1 (13 1/2 ounce) can coconut milk
2 (15 ounce) cans garbanzo beans, drained and rinsed (chickpeas)
1/2 cup dried apricot, chopped (optional)
1/2 cup golden raisin (optional)
sea salt, to taste (I used 2 tsp)
cooked brown rice, to serve
nonfat yogurt, to serve
cilantro, chopped, to serve

Steps:

  • Heat oil in a large pot over medium heat.
  • Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
  • Add garlic, ginger and lime zest and sauté another 3 minutes.
  • Add spices and sauté until fragrant.
  • Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
  • Stir in peanut butter, reduce heat and simmer until it melts.
  • Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
  • Salt to taste.
  • Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.

Nutrition Facts : Calories 507.7, Fat 24.3, SaturatedFat 10.7, Sodium 600.3, Carbohydrate 65.2, Fiber 9.3, Sugar 32.1, Protein 13

VEGAN WEST AFRICAN PEANUT SOUP



Vegan West African Peanut Soup image

Spicy, nutty and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.I know the ingredients list looks long, but most are pantry items and it really comes together easily :).

Provided by Yup, it's Vegan

Categories     Soup

Time 45m

Number Of Ingredients 20

1 and 1/2 tbsp coconut oil
1 large yellow or white onion (chopped)
3 cloves garlic (minced)
1/2 inch fresh ginger (minced)
2 small chili peppers (minced (I recommend red chilis, but use jalapeno if needed))
1 and 1/2 tsp paprika
1 tsp ground coriander
1/4 tsp white pepper ((or use regular pepper))
1 large sweet potato (peeled and cubed (about 1.5 cups) or use carrot or squash)
2 tbsp tomato paste
14 oz. crushed tomatoes ((or use 1 and 1/2 cups diced fresh tomatoes))
4 cups low-sodium vegetable broth
1/2 cup natural peanut butter
2 bay leaves
1 sprig rosemary ((optional))
1 large sprig fresh thyme ((optional))
1/2 bunch collard greens (cut into 1-inch slices (about 2.5 cups) or use kale)
2 tbsp vinegar (divided)
salt and pepper ((to taste, for serving))
fresh cilantro ((for serving))

Steps:

  • Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
  • Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
  • Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
  • Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

Nutrition Facts : ServingSize 1 bowl, Calories 354 kcal, Carbohydrate 28 g, Protein 11 g, Fat 20 g, SaturatedFat 6 g, Sodium 227 mg, Fiber 7 g, Sugar 7 g, UnsaturatedFat 14 g

SPICY THAI PEANUT NOODLE SOUP



Spicy Thai Peanut Noodle Soup image

This recipe produces a thick, rich peanut noodle soup without using coconut milk or peanut butter as ingredients.

Provided by Jen deHaan

Categories     Main Course     Side Dish

Time 50m

Number Of Ingredients 18

8 cups low sodium vegetable broth (Prepared or homemade, mushroom broth works well too)
4 cups water
4 cups mushrooms (sliced)
1.5 cups firm or smoked tofu (cubed)
2 small spicy red chilis (diced small)
3 cups bell pepper (sliced)
3 cups Bun bo Hue noodles (thick rice noodle, cooked)
1/4 cup cashews (Soaked)
3 Tbsp lime juice
1 tsp lime zest (optional)
3 Tbsp coconut aminos (Or Tamari)
3 Tbsp ginger (minced)
3 Tbsp garlic (minced)
3 Tbsp Thai red curry paste (Thai Kitchen or Aroy-D are vegan)
1/4 cup lemongrass (sliced (white section of stalk))
1 1/2 cups defatted peanut flour ((Unsweetened peanut butter powder). See notes for substitutions)
Cilantro
Chili Garlic Sauce, or favorite hot sauce

Steps:

  • Add the vegetable broth to a large soup pot and bring to a simmer.
  • Add the mushrooms, tofu, and chilis to the broth and let simmer.
  • In a separate pot, cook the rice noodles according to package directions. When done, rinse, and set aside in a bowl.
  • Prepare the soup base while your noodles and soup simmer. Add all ingredients except the peanut flour, and blend in a high-speed blender.
  • Add peanut flour to soup base along with about a cup of the soup broth, and blend. Scrape down the sides to incorporate fully.
  • When completely smooth, scoop the soup base into the simmering pot of vegetable broth and use a whisk to incorporate fully into the broth (you may notice some clumps, but keep whisking).
  • When simmering again, add the noodles and bell peppers.
  • When noodles and bell peppers are heated (after a few minutes), serve, garnish, and enjoy!

Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Protein 11 g, Fat 3 g, Sodium 259 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

VIRGINIA PEANUT SOUP



Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

  • Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

AFRICAN PEANUT SOUP



African Peanut Soup image

Here is my take on a West African African Peanut Soup. Can eaten as a stew with bread or over rice. Meat can be removed, and vegetable broth used instead of chicken to make it vegetarian. I have made this without coconut milk and garam masala, it is delicious any way. History: Whether you know it as West African peanut soup, Ghanian groundnut stew, Nkate Nkawan or Maafe, delicious peanut-tomato stew makes a hearty, protein-packed meal which can be enjoyed either with chicken or as a vegetarian entrée. It is also popularly served during Kwanzaa. While no one knows exactly when or where the first groundnut stew was made, historians generally cite West Africa as the meal's place of origin. Read more: http://www.ehow.com/about_5503519_history-african-peanut-soup.html#ixzz2y1NniEka

Provided by jamiracquel

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 (64 ounce) can low sodium chicken broth
1 (16 1/2 ounce) can coconut milk
1 (29 ounce) can diced tomatoes
2 tablespoons diced garlic
1 tablespoon extra virgin olive oil
1 1/2 lbs chicken tenderloins, cut into bit sized pieces
2 medium potatoes, diced
1 medium sweet potato, diced
1 cup baby carrots, cut in thirds on the diagonal
1 large yellow sweet onion, diced
1 tablespoon garam masala
1 teaspoon ground cayenne pepper (optional)
1/2 cup creamy peanut butter
1 teaspoon salt, to taste
1 teaspoon white pepper, to taste (black pepper can be used)

Steps:

  • Heat olive oil in the pan, add onions and minced garlic.
  • As soon as the onions begin to sweat, add chicken. Turn up heat to medium-high and begin browning the chicken.
  • Add potatoes, sweet potato, and carrots. Cook for 2 minutes, stirring.
  • Add diced tomatoes, garam masala, and coconut milk.
  • Reduce heat and simmer for 5 minutes, then add chicken broth.
  • Add salt and pepper, to taste.
  • Bring to boil, reduce heat to medium low and simmer for 20 minutes (until potatoes are tender).
  • Add peanut butter and simmer on low for 5 additional minutes.
  • You can carefully mash a couple of the potatoes to thicken soup if you want to serve over rice or just ladle the soup into a bowl and dip a nice crusty bread. Enjoy!
  • Optional: Garnish with something green and fresh, like sliced green onions, cabbage, parsley and/or add chopped peanuts.

Nutrition Facts : Calories 551.6, Fat 22.9, SaturatedFat 12.2, Cholesterol 49.4, Sodium 543.5, Carbohydrate 58.9, Fiber 4.9, Sugar 38.6, Protein 31.8

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Calories 134 per serving


INSTANT POT VEGAN THAI PEANUT SOUP | THE WHOLE FOOD PLANT ...
Add the water, spices, and peanut butter to the Instant Pot pan and whisk until the peanut butter is distributed. Press pressure cooker setting and set for 15 minutes. Let natural pressure release for 10 - 15 minutes and then turn the vent open. Once Instant Pot is depressurized, open. Stir soup and enjoy!
From plantbasedcookingshow.com
3.7/5 (52)
Total Time 15 mins
Category Mains
Calories 200 per serving


WEST AFRICAN VEGAN PEANUT SOUP WITH RICE BALLS | HEARTFUL ...
Cook the jasmine rice following the instructions on the packet. However, add a ½ cup / 125ml of extra water.* In a large saucepan on low-medium heat, add the oil and the onion and cook for around 5 minutes.
From heartfultable.com
5/5 (10)
Author Michael Ofei
Servings 4
Total Time 45 mins


SPICY THAI PEANUT SOUP [VEGAN] - ONE GREEN PLANET
In a big bowl, hand whisk the vegetable bouillon, lime juice, lime zest, and peanut butter. Set aside. In a big soup pot, heat up the vegetable oil. Lower the heat and add the green onions, ginger ...
From onegreenplanet.org
Servings 4
Estimated Reading Time 2 mins


VEGAN NKATENKWAN (WEST AFRICAN PEANUT SOUP) | NO DISHRESPECT
Add garlic, ginger, paprika, nutmeg, pepper, coriander and the diced scotch bonnet chilli / habanero. Cook for another minute, then add tomato paste and cook for a further minute. Add peanut butter and mix over the heat for 3 minutes. You should have a thick paste.
From nodishrespect.com
Cuisine Ghanaian, West African
Total Time 1 hr 5 mins
Category Main Course
Calories 577 per serving


VEGETARIAN AFRICAN PEANUT SOUP : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Chow Mein Recipe Vegetarian Pesto Pasta …
From recipeschoice.com


NUTS, FLAVOR & NOURISHMENT: VEGAN PEANUT SOUP IS HEALTHY ...
But with recipes as easy and adaptable as this peanut soup, eating well becomes easy. Over time, self-care, healthy food, and ease intertwine, and cooking amounts to happiness. And just like that, your kitchen starts to look less like a place where you throw things together, and more like a temple. Spicy Peanut Soup with Kale (Gluten-Free, Vegan-Adaptable) Serves: 4. …
From basmati.com


VEGAN AFRICAN PEANUT SOUP - ALL INFORMATION ABOUT HEALTHY ...
Vegan African Peanut Soup Recipe - Delish Knowledge great www.delishknowledge.com. crushed peanuts and cilantro for garnish, optional Instructions Saute the onion, garlic, and fresh ginger in 1 tbsp. oil in a large pot or dutch oven over medium heat.Cook until reduced, about 10 minutes. Add the curry powder, red pepper flakes, sweet potato, and swiss chard.
From therecipes.info


VEGAN PEANUT SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES ...
The peanut butter already adds some protein contribution to this peanut soup but you can add chickpeas, tofu etc. if you are looking for even more! To make this vegan peanut soup a complete meal I also add another veggie in the form of sweet potato. We make this dish all the time and also substitute yam, cubed winter squash, or even carrot.
From therecipes.info


BEAN-AND-PEANUT SOUP | WOOLWORTHS TASTE
1. Heat the oil in a large saucepan. Sweat the onion over a medium heat for 5 minutes, or until soft and translucent. Add the garlic and coriander and fry until fragrant. 2. Add the tomatoes and simmer for 10 minutes until softened, then stir in the tomato paste, peanut butter and sugar. Season with salt. 3.
From taste.co.za


30+ VEGETARIAN SOUP RECIPES FOR WEIGHT LOSS | EATINGWELL
This satisfying vegetarian sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.
From eatingwell.com


10 BEST CHINESE PEANUT SOUP RECIPES - YUMMLY
Carrot Peanut Soup Vegan Richa. peanuts, Sriracha sauce, sesame oil, water, oil, coconut milk and 9 more. Virginia Peanut Soup Holy Cow! Vegan Recipes. olive oil, bay leaves, celery stalks, celery seed, salt and ground black pepper and 3 more.
From yummly.com


VEGETARIAN PEANUT SOUP RECIPE - RECIPES.NET
Enjoy a bowl of our West African-inspired peanut soup for lunch today! It's got hearty seasonings and veggies, and takes less than an hour to make.
From recipes.net


VEGETARIAN PEANUT SOUP | RECIPE | AFRICAN PEANUT SOUP ...
Dec 25, 2018 - This West African peanut soup recipe is made with pantry staples and collard greens. It's a creamy, spicy vegan soup that's easy to make on busy weeknights.
From pinterest.ca


45 EASY VEGETARIAN SOUP RECIPES | BUDGET BYTES
Easy Vegetarian Soup Recipes. Welcome in the fall with Curried Red Lentil And Pumpkin Soup or try something more daring with Asian flavors like Thai Coconut Curry Carrot Soup. Vegetarian soup recipes like these are filling enough to be a meal on their own, but there are plenty of lighter soups that give you a simple start too. From creamy and rich to light and brothy, vegetarian …
From budgetbytes.com


VEGETARIAN AFRICAN PEANUT SOUP RECIPES
Steps: In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 …
From tfrecipes.com


VEGAN PEANUT SOUP RECIPES | BIGOVEN
Create or edit an article for "vegan peanut soup" Tile Editor How to add a tile: First, click Add Tile, then for the URL, enter the full https:// destination address.
From bigoven.com


VEGETARIAN SOUP RECIPES - HURRYTHEFOODUP.COM
Our fave vegetarian and vegan quick soup recipes all in one place. From potato to African peanut soup, we've got you covered.
From hurrythefoodup.com


VEGETARIAN PEANUT SOUP | RECIPE | VEGETARIAN SOUP RECIPES ...
May 13, 2014 - This West African peanut soup recipe is made with pantry staples and collard greens. It's a creamy, spicy vegan soup that's easy to make on busy weeknights.
From pinterest.com


VEGETARIAN RECIPES WITH PEANUTS - COOKIE AND KATE
Peanut Recipes. Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce. Peanut Slaw with Soba Noodles. Crunchy Thai Peanut & Quinoa Salad. Kung Pao Brussels Sprouts. Thai Mango Cabbage Wraps with Crispy Tofu and Peanut Sauce. Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice. Vegetarian Peanut Soup. Summer Rolls with Spicy ...
From cookieandkate.com


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