Okay, yes, the National Peanut Butter Day was yesterday. And okay, if you’re gonna be so picky about this: it’s the national American peanut butter day, not the Canadian one (wonder if Canada even has one?)
Nevertheless, this is an opportunity not to be passed to re-cap my favourite peanut butter “recipes” for you!
Homemade Vegan Reese’s cups
PB, I love you. I can’t believe I had neglected you for 20 years of my life, but now we have all the time in the world to catch up. Thank goodness.
These I threw together from various leftovers I found in the fridge. They were surprisingly good!
I won’t say any exact measurements, firstly because I don’t have any and secondly because the texture wasn’t perfect, so there I’m gonna leave some room for your creativity. Either way, here it goes:
Mash up tofu, peanut butter (melted), soy sauce, red pepper flakes. Let it sit. (Sorry for the lack of aesthetically pleasing pictures for the first steps)
Add green peppers, some diced onion, chickpeas, cornstarch and some more soy sauce.
Put it in the oven and bake for 10-15min.
Serve with roasted asparagus.
Almost the weekend. Have a good Friday everyone!