Peanut Butter Doesn’t Just Belong in PB&Js

From savory to sweet, these recipes will take your love for peanut butter to the next level.
peanut butter recipes
Try peanut butter in a curried tofu bowl, pumpkin stew, and more. | Stephanie Evans for LIVKINDLY; Maren Caruso/Getty
Jump To Recipe

Nothing evokes images from one’s childhood quite like a good ol’ peanut butter and jelly sandwich. (Hold the crust, please…) And let’s face it, even in adulthood peanut butter is basically a delicacy. It goes with just about everything: toast, fruit, crackers, shakes, oats, chocolate. The pairings are endless. (You can also just eat it straight out of the jar…)

Peanut butter has been around for ages. According to the National Peanut Board, the earliest reference to the delicious, creamy spread dates back to the Ancient Incas and Aztecs, who ground roasted peanuts to make a paste. But the peanut butter that we all know and love today can be traced back to three innovators: Marcellus Gilmore Edson, Dr. John Harvey Kellogg (yep, the same man behind Kellogg’s Frosted Flakes), and Dr. Ambrose Straub. Edson patented peanut paste in 1884. Kellogg patented a method for creating peanut butter from raw peanuts. And Straub patented a machine to make peanut butter. Thank goodness they did…

The food paste, which is made from ground, dry-roasted peanuts, can be served crunchy or smooth. It’s loaded with vitamins and minerals, such as vitamin E, folate, magnesium, copper, and manganese. And it also contains eight grams of protein per two tablespoons.

Americans love their peanut butter. We eat about 700 million pounds of it a year. A jar of the peanutty concoction can be found in 94 percent of households’ kitchens. It’s also popular in the UK, Germany, and France.

Looking for more ways to indulge in this heavenly spread? In an ode to peanut butter goodness—from savory to sweet—here are three recipes to take your peanut butter addiction to the next level.

peanut pumpkin stew
This plant-based stew is loaded with pumpkin, broccoli, and peanut butter. | Stephanie Evans for LIVEKINDLY

Pumpkin Peanut Stew

Pull up a chair to this hearty stew, which features pumpkin, broccoli, and—you guessed it—peanut butter.

Pumpkin Peanut Stew

By Stephanie Evans

Vegan

Ingredients

  • 2 teaspoons garlic paste
  • 1 finger chilli (optional)
  • 2½ cups pumpkin/squash, cubed
  • 1½ cups broccoli, chopped
  •  2-3 tablespoons tomato puree
  • 1 teaspoon cumin
  • 1 teaspoon chilli paste
  • 2 1/2 cups vegetable stock
  • ¼ cup creamy peanut butter
  • Salt and pepper
  • Kale

Preparation

  1. 1
    In a medium pan fry off the garlic, chilli, and chilli paste in a little oil.
  2. 2
    Add the broccoli, pumpkin, and tomato puree to the garlic and chilli paste, fry with the cumin for 2-3 minutes.
  3. 3
    Add the stock and peanut butter. Season with salt and pepper and bring to a light simmer with the lid on. Let the stew cook for approximately 25 to 30 minutes until thickened, stirring occasionally.
  4. 4
    Add in the kale, stir, and cook for a further 2 to 3 minutes uncovered.
  5. 5
    Serve with a sprinkle of chilli flakes, with rice or bread as desired.
curried peanut tofu bowl
This nutritious bowl features a creamy peanut curry dressing. | Stephanie Evans for LIVEKINDLY

Curry Peanut Tofu Bowl

For a combination of some of the most flavorful ingredients, look no further than this curried peanut tofu bowl. The poke bowl is packed with black rice (which you can sub with brown or sushi rice), spinach, edamame, carrots, cucumber, and red cabbage. This nutritious, edible rainbow is lathered in a creamy peanut curry dressing. It’s nutty, rich, and extra tasty.

Curried Peanut Tofu Bowl

By Stephanie Evans

Vegan

Ingredients

Dressing:

  • 2 tablespoons peanut butter, smooth
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • 1 teaspoon rice vinegar
  • 4 tablespoons warm water

Bowl:

  • ½ cup black rice, dry
  • ⅔ cup firm tofu, cubed
  • Two handfuls spinach
  • ½ cup edamame
  • 1 small carrot, grated
  • ½ cucumber, sliced thinly
  • 1 cup red cabbage, shredded

Preparation

    Dressing:

    • 1
      In a small bowl, mix the peanut butter, curry powder, cumin, garlic powder, rice vinegar, and warm water together for the curried peanut dressing.

    Bowl:

    • 1
      Cook the rice according to packet instructions. Meanwhile, cook the tofu in the oven at 200 degrees Celsius/392 degrees Fahrenheit for 10 to 15 minutes until crispy.
    • 2
      Add a handful each of spinach to the bottom of each bowl. Top with rice, tofu and veggies. Store in a container without dressing, or serve immediately with the dressing drizzled on top.
peanut butter chocolate chip cookies
Dunk these chewy cookies in plant milk. | Chelsey Johns for LIVEKINDLY

Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate just go together. This sweet treat recipe combines two of our favorite ingredients for a taste bud-pleasing dessert that is so plant milk dunkable.

Peanut Butter Choco Chip Cookies

By LIVEKINDLY

1 hour to prep
20 mins to cook
Yields 12

Ingredients

  • 1/2 cup smooth peanut butter
  • 1/4 cup vegan butter
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons soy milk
  • 1 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegan chocolate chips (or use chopped chocolate)

Preparation

  1. 1
    Preheat your oven to 360 degrees Fahrenheit and line two baking sheets with silpats or parchment paper.
  2. 2
    In a large bowl, cream together the peanut butter, vegan butter and white sugar with a fork or whisk.
  3. 3
    Stir through the vanilla extract and soy milk before sifting in the plain flour and baking powder.
  4. 4
    Evenly distribute the salt and the vegan chocolate chips across the dough before mixing together.
  5. 5
    Place the dough in the fridge for 30 minutes.
  6. 6
    Using a spring-loaded ice cream scoop, measure out each cookie and roll into a ball before placing them at least three inches apart on each tray.
  7. 7
    With a clean drinking glass, gently press down on each ball of dough to flatten and then bake in the oven for 15 to 20 minutes, or until golden around the edges.
  8. 8
    Allow to cool for at least 15 minutes on the baking sheet before carefully transferring to cooling racks to cool completely and then serve.

Recipe Notes

Optional equipment: a spring-loaded ice cream scoop to make perfect cookies.

x

Pin It on Pinterest