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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

Sm’love Pie

PB-Coconut-Chia Balls

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.

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Oh, Pie

One of my coworkers is holding a bake sale for an Alzheimer’s Foundation tomorrow.

Of course, I happily agreed to bake something.

And this is not just some pie, it is a heavenly, heavenly creature.
Always on the lookout for new opportunities to try recipes from Veganomicon, I chose this one.
My recent obsession with chocolate & peanut butter combos lead me to this recipe:

Smlove Pie.

If you want to follow along, find the recipe on the Vegan Superheroblog or on Mad Vegan in the Kitchen.

Check out the pictures.

Candied Pecans

Chocolate Tofu Cream

Pie..

Oh glorious Pie

Leftovers were utilized and turned into mini pies for the house mates 🙂
They couldn’t believe that these were vegan!

Pretty damn sure this is gonna sell well at the bake sale.

Have a good Monday night!

Check out this breakfast from heaven:

Tea & Peanut-Butter-Banana-Coconut-Chia balls!

So – how did this happen?
Well, basically I wanted to make these peanut-butter cookies from the FatFreeVegan blog. Then, in the store, I decided that instead of chocolate chips, I was gonna put in some coconut flakes. So that’s where the coconut part came from.
Next, I had my peanut-butter-banana mixture all prepared. But: I couldn’t figure out how to turn on the oven. Embarrassing, eh? I’ve lived in this house for 4 weeks now and haven’t used the oven yet.
Anyway, so instead of despairing, I just poured in more and more coconut flakes to make the mass thicker. I wasn’t really satisfied yet, though. So I looked into my pantry and – Jolly, there’s chia seeds! You may understand my joy better if I tell you what’s in my pantry: not much. I think now that I’ve finished the chia seeds, there’s only olive oil, some onions and some nutritional yeast in there. Pretty bland.

So either way, here it goes:

What do you need?

  1. 1/2 cup of peanut butter
  2. 2 ripe bananas
  3. 3/4 cup coconut flakes
  4. 1/4 cup chia seeds

What you do is simple. Mix 1/2 cup of peanut butter and two ripe bananas until you get a sticky mass. I added some sugar at this point because I was still in the belief that I was gonna make cookies, but you could probably leave the sugar out. Then, add coconut flakes. Add your chia seeds. And more coconut flakes. I can’t really tell you how much I used of either. Probably about 1/4 cup of chia seeds, 3/4 cup of coconut flakes. Also, make sure to buy the unsweetened coconut flakes to avoid unnecessary added sugar.

Put in the fridge overnight.

Enjoy the next morning! 🙂 With the ingredients of just banana, peanut butter, coconut and chia seeds these are great if you want a sweet, but still healthy breakfast. Nom! Chia seeds are such little healthy wonders. Read more about their awesomeness at Vegan Princess or Green Food, green thumb, green higheels.


What alternative breakfast options have you tried?

I seem to be severely peanut butter addicted this days.
Oh well.
Why not?

This is late-night study food. It’s cover-your-room with the smell of peanut butter to overcome the smell of books and sweat of hard work – food. It’s so simply I can’t even call it a recipe, and am sort of ashamed to post it on here. Still, I figured: it’s filling, it’s (sort of) healthy, it’s vegan and it’s DAMN tasty. And it has peanut butter in it. Why would I keep this away from you?

You need:

  1. 1/2 cup of bulgur
  2. 1 tablespoon of peanut butter
  3. some water

Do I really need to tell you what to do here?
Simple: Pour boiling water over bulgur. Add peanut butter and watch how it melts beautifully. Stir. Wait. Wait some more. And devour…

Step 1

Step 2

Done!

Mmmhmm…

Yes, these are home-made. Yes, they are vegan. And OH YES they are delicious..

You probably all know these goodies non-vegan chocolate items:

Salty peanut butter, delicious sweet dark chocolate, crunchiness.. so simple, yet so good.
These have been my guilty pleasure for as long as I can think of. When I still went to school and these were unheard of in Europe, I used to get my Texan friends to bring some up after their holidays. Later in university, I would do the same with my new friends from the states. Eventually, you would get them in some specialty shops, but for an insane price. Still, I kept looking forward to having these sent over for me.

Now I live in Canada. This stuff is everywhere: they have Reese’s cups, chocolate bars, cookies and even cereal. They have them at every super market, kiosk and in the vending machines. For all this availability, they have kind of lost their appeal to me. Not even speaking of the calories, the high sugar content, and most importantly, the fact they are not vegan.

So I decided making my own. Not too hard, eh? After all, they are just chocolate and peanut butter.
Here we go…

Ingredients (for 4 medium sized cups):

  • 1 bar dark vegan chocolate
  • 2 tablespoons peanut butter

Doesn’t get any easier than that, huh?

So what you do..

  1. Break the chocolate into parts, melt it. (I shuffed in the microwave for a minute, but you can be fancy and heat it on the stove top just as easily.) Be careful not to burn the chocolate though.
  2. Pour the hot chocolate into 4 paper muffin forms, make sure the bottom is completely filled evenly.
  3. Let it sit for a bit to cool. (Sit it in the fridge if you’re as impatient as me)
  4. Spoon peanut butter on. Make sure to leave a bit of space around the sides for more chocolate. Again, spread it evenly.
  5. Put in the fridge again.
  6. Heat chocolate up again; pour over the cups evenly.
  7. Cool for an hour or so in the fridge.
  8. Enjoy!


Nakey cups


The finished product! (Yeh not the best picture, I know, but…)


Nom nom nom.. See that peanut butter dripping down?

You should share these with your loved ones. They will love you for ever if you do.

I might try and twist the peanut butter/chocolate ratio a bit next me – I like that Reese’s cups only have a thin of layer of chocolate on top – these were a bit too chocolate-y for me. Also, I might try and either substitute dark chocolate with vegan milk chocolate, or stir in more sugar.. they were much less sweet than how I remember the Reese’s ones.

Apart from that, they’re pretty damn close to the real thing. These are definitely omni-approved…

What used to be your favourite non-vegan candy, and have you tried veganizing it?

Since enjoying peanut butter sandwiches for breakfast every day at my friend’s house last week, I’ve been craving peanut butter. This is bad, since I normally was proud to be resistant to the stuff. However, I managed to find a way to incorporate it into vegan meals!

The first one I made because I was interested in tasting pak choi, also known as chinese cabbage or bok choy. Never heard of it before I started researching more vegan recipes. This one was absolutely gorgeous, great as a side or on its own!


(Image from jungle seeds )

Pak choi recipe from the Veganomicon (slightly modified):

You need:

  • 3 Pak chois
  • 1 tbs oil
  • 1 tbs chunky peanut butter
  • Soy sauce
  • Sesame seeds

Stir fry the pak chois, nicely cut up, in the oil. When they start to wrinkle, add peanut butter and soy sauce. Steam for a few minutes, then serve. Sprinkle sesame seeds on for extra decoration.

Lots of recipes in Veganomicon, including this one, ask for the use of peanut oil. Lacking this vital ingredient, I opted for using olive oil instead, but adding a dash of peanut butter to the mix instead worked wonderfully! Very creamy, yummy, peanut-y (although to be fair probably less healthy).
The peanut butter works really well here, especially since using crunchy gives you little pieces of nut in your stew that make for an interesting mix of textures.

The pak chois came out very nicely. I’ll definitely buy them again, and you should consider trying them if you’ve never before. They are also rich in vitamins and iron, protein and calcium.
For more infos on pak chois check out Dancing Gecko’s Post , VeganHope gives a good list of recipe links, and this recipe also sounds delicious.

And this I randomly threw together as dinner last night, once again incorporating the peanut butter:

Extremely simple Courgette-Stew:

Stew is probably not the technical term for this.  It is not really a stir fry either though. Either way, it was very quick and very yummy, so here we go:

You need:

  • Courgette (Zucchini)
  • Mushrooms
  • Baby potatoes
  • 1 tbs oil
  • 1 tbs of crunchy peanut butter
  • Some herbs: Thyme, Oregano, Basil.. Whatever floats your boat. I used an Italian 5 Herb mix.
  • some water

Heat the oil in a sauce pan. Add the vegetables, all cut into bite-sized chunks, and stir. Fry until they are a bit crispy. Then add the peanut butter, the herbs and some water, some salt. Stir thoroughly until the butter is melted and well spread around the leaves. Then put the lid on your sauce pan and steam for a couple of minutes. I am really bad with estimating times, so I won’t give a specific time here. You’re done when the potatoes and the courgette are as soft as you like them. The peanut butter/water/herb mix should have formed a bit of a nice, creamy sauce for the vegetables. If you want more, feel free to add some Vegan Cheese Sauce to it, I’m sure that would be a nice addition as well.

Lastly, I have had this song stuck in my head the whole day. ‘Wir trafen uns in einem Garten’ by 2Raumwohnung. ‘Jaaa, dann denk ich an was andres!’

Have a good day!