Double Chocolate Peanut Butter Popsicles.

Death by chocolate. And peanut butter.

This is similar to the previous popsicle recipe, which means it is super easy and the hardest part is the waiting time.

Mix the whipped cream with 3 tbsp cocoa and some vanilla.
Mix 2-3 tbsp peanut butter with agave syrup.

Layer it in the popsicle mold and fold in a few chocolate chips. Freeze over night.

Banana-Peanutbutter Milk Shake.

4 ripe bananas
1 heaped tablespoon peanutbutter
soymilk (ca. 300ml, depends on your preferred consistency and your glasses)


Mix everything with a handheld blender. Sprinkle with cocoa. Serve immediately. Enjoy. Be happy.

Chocolatepeanutbuttermaplesyrupheaven.

Made the Vegan Zombie's Wacky Cake, just replaced the one tablespoon agave syrup with 2 tablespoons maple syrup, used hemp milk instead of water and had 2/3 cups of vegan margarine instead of the margarine/shortening mixture.
Best stuff! Try it yourself and listen to PLEASURE LEFTISTS while baking it.

 

Hummus with peanut butter.

As I didn't have any tahin at home today but wanted to make hummus, I decided to use peanut butter instead. 
I'd prefer tahin but it was tasty though and definitely a variation which I will keep in mind. And it's Woschech approved! 

- 1 big can chickpeas
- 2 tablespoons peanut butter
- salt
- smoked paprika (optional)
- cumin
- olive oil
- paprika


Blend the drained chickpeas together with peanut butter, salt, smoked paprika and cumin. Add splashes of water until you have the preferred consistency. Serve with a little olive oil on top and sprinkle with paprika.

Peanut Butter Cheese Bagel w/ Spinach

It is a beautiful day and I made a beautiful bagel and I even was in the mood to do some more pictures than I usually would take on something I cooked or prepared. I'm not very interested in food photography. If I cook something the daylight has normally already gone, my kitchen is a mess and I'm not very ambitious to prepare a fancy looking table to shoot a fancy food pic. I'm way better in cooking than baking as it is easier to improvise and so I'm also better in taking pictures just on the spur of a moment. But maybe I will work on this a little bit.

Back to the bagel: I totally love the combination of peanut butter and cheese, the lingonberry sauce adds a sweet and tart-ish taste, the fresh spinach is also quite tart, fresh and crispy.

This bagel was so perfect.

Toast your bagel. Spread one side with peanut butter, the other with lingonberry sauce (or cranberry sauce, both are quite similar).

Add one slice of vegan cheese (I had this one, the classic version) and some leaves of fresh spinach. Put together and enjoy.

Shake instead of cake!

2 very ripe bananas
2 tblsp peanut butter
2 tbslp chocolate chips
1 tsp sugar (depends on how sweet your peanut butter is, mine wasn't sweet at all) or syrup. Maple syrup would be great.
200 - 300ml soy milk

Yields about 2 glasses

Blend everything very well and pour into glasses. Sprinkle with chocolate chips. It's a not very thick but yet very creamy shake and just perfect.

Peanut Butter Blondies PPK

Yesterday I made Post Punk Kitchen's Peanut Butter Blondies  for a bake sale. They turned out superdecadentdelicious, try them! I used soy-rice-milk instead of almond milk and sunflower oil instead of canola oil. Couldn't resist to use a bit chocolate icing. They're fudgy and chewy and the slight hint of salt from the peanutbutter fits perfectly to the heavy sweetness.

Green Curry w/ Glazed Tofu.

- potatoes

- brussel sprouts

- fresh spinach

- onions, garlic

- coconut milk

- green curry paste

- peanut butter

- salt, pepper, paprika, yellow curry powder, vegetable broth, lemon juice

- tofu

- shoyu

- sugar

In a big pot fry finely cut onions and mashed garlic in a little oil, stir in 2 tsp green curry paste and add a glass of water. Cook til onions are translucent. 

Cut potatoes into small dices, add 1 litre cold water to the curry mixture and add potatoes. Add spices and 2 tbsp peanut butter, cook til potatoes are almost done. Clean brussel sprouts and cut them into halfs (or quarters), add to the potatoes together with 200ml coconutmilk and 200ml water, cook for about 10 minutes. 

In the meanwhile cut tofu into thin stripes and fry in a pan, deglaze with shoyu and 1 tsp sugar. Fry on medium heat, flipping once, til very very crispy.

Wash spinach thoroughly and cut the leaves into stripes (roll all the spinach leaves together and cut) and add to the curry. Cook for another 3 minutes.

Serve the curry with fried tofu. 

You could use frozen spinach, but it's definitely not the same. Season with curry paste to your taste, I have serious trouble eating hot spicy things, so my dishes aren't that spicy.

Fried tofu with peanut sauce.

- tofu, diced

- a few brown mushrooms

- peanut butter

- light soy sauce

- dark soy sauce

- ginger

- 1 lime

- basmati rice

Heat a little water, add 4-5 tablespoons peanut butter or more and melt the peanut butter, season to taste with lime juice, soy sauces and ginger. Let simmer for a few minutes until thick and creamy. Fry the diced tofu in a little oil, ad the chopped mushrooms and deglaze with some soysauce. Serve with basmati rice.

Peanut-Miso-Tofu With Cauliflower

Tofu marinated with a peanutbutter-miso-mix, cauliflower and cream sauce with fried parsley.

200g tofu

2 tblsp barley miso

2 tblsp peanut butter

1 big piece of ginger

1 small head cauliflower

2 bay leaves

200ml soy cream

handful of fresh parsley

margarine

Mix miso and peanutbutter with about 2-3 tblsp hot water to a thick paste. Cut tofu into thin slices and brush with the paste, let sit for about 30-60 minutes.

Cook cauliflower in water with salt and the bay leaves til tender, about 20 minutes. Be sure to remove the bay leaves before serving, they just add flavour but are not edible.

Melt a piece of margarine in a pan and cut ginger into thick stripes, fry ginger and add the marinated tofu slices. Fry on medium heat til the tofu is dark golden brown. For the sauce: just melt a small piece of margarine, cut the parsley and fry for about 3 minutes. 

Add soy cream and season with salt, pepper and a hint of cumin.