Good things to eat

Posts tagged ‘Peanut Butter’

Vegan Challenge – Week 2

Well, as of yesterday, I have completed fourteen days without animal product.


I’ll admit I’ve been a bit miserable without my cuppa “real tea”.   I’ve been trying to make do with substitute items, but nothing compares.

People…..I won’t say who……have tried to alleviate my misery by encouraging me to just cheat a little on this, or cheat a little on that…..trying to convince me that it won’t hurt.

But that’s not the point.

I could very well have anything I want at anytime……I’m a grown person with a will of my own.

I’m not doing this as a punishment or even a “diet” or out to prove something…..

I simply want to see if it makes me feel better.  And I can’t very well know unless I actually DO it!!

It was like when I was in nutrition school and learned that peanuts have a substance in them that is a low-grade allergen to many people.

And anyone who knows me well……knows that I LOVE peanut butter.  But I gave it up for one FULL year…..just to see if it actually made a difference in my health.   I was happy to report, that it didn’t make one LICK of difference and I have never forsaken it since!!

I DO feel like I have been sleeping better, but that could just be from the lack of caffeine!!

And my blood pressure has dropped considerably compared to when I started.


Don’t know.

As for the Chef?  Well, he’s doing the best he can with it.   We eat Vegan at home and then he eats whatever he needs to eat when he is at work.

Last night he made me a wonderful “Cheffy” Vegan meal.

Grilled Vegetables and brown rice  with Panang Curry sauce.

With dishes like this, who needs meat??

Vegan III027


Vegan III033

Oldy but goodie

For those of you who have been following my blog for awhile, I know that you will have seen this one before.

But given it is winter in half the world right now, I didn’t think anyone would mind this recipe again.  Try it tonight, it is so easy and so comforting.


Sorry I haven’t figured out the “reblog” feature yet so:

Click here to see “My Favorite Soup” recipe.


Thai noodle soup

Dipping Sauces

Here are the dipping sauces that we had with our  Gyoza.  ( see yesterday’s post)

First the Chef  made up a batch of what we’ll call “basic sauce” meaning each dipping sauce starts as this and then the additional ingredients are added to make it into a specific sauce.

Basic sauce:

  • garlic
  • ginger
  • cilantro
  • green onion
  • soya sauce
  • sesame oil

Lemon Soya Sauce:

  • basic sauce
  • extra soya
  • lemon juice

Sweet miso:

  • basic sauce
  • miso paste
  • water to thin it out

Chili Thai peanut:

  • basic sauce
  • peanut butter
  • chili flakes
  • water to thin it out

Dipping sauces

Stir them up and start dippin!!
These sauces are also great for vegan sushi!   ( Click here ) to see how to make them!
Party snacks are my favourite food!

Spicy Yam soup

This one is a belly warmer!  

Start with roasted yams and onions.  ( click here for tips on that )

Once those have roasted up nicely, transfer to a soup pot and add:

  • 1 heaping tsp curry powder
  • 1/2 tsp chili flakes or more if you like
  • 2 heaping tbsp of peanut butter
  • enough stock or water to cover everything and then just a little extra

Bring this to a boil and them turn down to simmer for about 7 minutes stirring everything together and making sure the peanut butter has dissolved into the soup.

Turn it off the heat and let it cool just a bit till it is safe to use the immersion blender on it.  Blend until smooth and then turn on the heat for a few minutes till it heats up enough to eat.

I served it with a dollop of sour cream that I had made into a garlic dip for an extra little zing!

Spicy Yam Soup


Peanut butter chocolate banana bread

Sometimes you just gotta take things up a notch!

I was feeling a bit sorry for myself and was looking for a treat.  I had some bananas on their last legs and was just gonna make some plain ol banana bread but then things got a little out of hand.

I started with a regular recipe ( click above or use your favorite recipe) but then when the batter is complete,  I added about three heaping table spoons of peanut butter.  I used the natural kind by any will do.  Mix it in thoroughly.

Then at the VERY end I tossed in some chocolate.  Large chocolate chips would work best but I only had one of those heirloom blocks of chocolate from the freezer.  Doesn’t everyone have one of those?  It was bought on special or for some Christmas baking that never happened?

We always had one in the freezer that I think my Grandmother won on a trip to the Hershey factory one year.  We had it for years!

But oddly, all you have to do is take it out and get a big knife and hack some of it off and then chop it up!

Toss it in the batter but only give it a quick little mix so it will keep it’s shape.

Bake as usual.

Peanut butter chocolate banana bread

Let it cool and slice it up and try it with a little regular cream cheese instead of butter.  This will definitely pick up your mood.  Or make a great weekend breakfast with a nice cup of tea.

Peanut butter chocolate banana bread with cream cheese


Yam hummus

Hey Vegan friends and yam lovers!  You are going to love this one!

I made it mostly by accident because I didn’t have the regular hummus ingredients and had to improvise a little!   What a great accident it was!

Here’s what happened.

Peel, cube and boil up some nice yams.  Or if you happen to have some left over roasted yams, they would be great too! 

Boiled yams

Then add to the food processor:

  • 2 cloves fresh garlic 

Whiz them up first and alone to make sure they are good and chopped to avoid big mouthfuls of raw garlic!

Then add:

  • the boiled or roasted yams
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp smokie paprika
  • 1/2 tsp salt

Now here is where it gets crazy!  I didn’t have any tahini, the tradition binder of hummus, so I used peanut butter!!   My favorite anyway!!

  • 1/4 cup of peanut butter ( preferably the “just peanuts” kind)
  • juice of half a lemon
  • 1 tbsp olive oil

And I didn’t actually add it to this batch but if you wanted to add a little shot of maple syrup to this to sweeten it up a bit, that would be fine.

Whiz these all up until nice and smooth.  Put into your favorite bowl and garnish if you like, or just jump on in!

Yam hummus

Yummy and healthy too!!




Special Breakfast

No, it’s NOT my birthday!

The Chef had a little time on his hands and decided to surprise me with my favorite breakfast.   Well, his version of it anyway.

In an earlier blog I mentioned that my all time favorite special breakfast is peanut butter, banana and bacon stuffed French toast.    ( click here to read about my quest to find it )

It’s really a very simple idea.

Make a batch of your favorite French Toast.

Cook up some bacon.

Then take a slice of French Toast and spread on your favorite peanut butter.

Then slice up a banana on to the peanut butter.

Add a couple of slices of bacon.

Put on another slice of French Toast.

Well, that’s how I would do it.

But the Chef, well, he sliced up the banana and sautéed them in some butter and brown sugar first to add an extra layer of delicious!!

And he made it a triple decker number!!

Man that’s livin!

Peanut Butter, banana and bacon stuffed French Toast

My Favorite Soup

This is truly my favorite soup.

I guess you could call it Thai inspired, but again it goes back to my shellfish allergy and not being able to eat in Asian style restaurants.

The original recipe comes from my friend Mandy who made this for her birthday party many moons ago.  In fact sometimes she even asks me how to make it now.

And it really is the best thing to eat if you are feeling a little on the low side because it is so full of fortifying nutritious things, you can’t help but feel stronger.

Now the amounts for the ingredients are estimates and as available.  That’s what’s great about it too, you can improvise with what you have, but I will give you the basic things that should be there.

Let’s start with a good heavy soup pot or dutch oven on medium heat and add:

  • 2 tbsp olive oil and let it heat up

then add

  • one medium size diced onion
  • 2 tbsp minced raw ginger
  • 3 cloves minced garlic

the add (optional):  but adds extra veg

  • 1 diced carrot
  • 1 celery stick

keep stirring these till they start to get slightly brown and then add:

  • 1 tsp chili flakes ( more if you like it spicier)
  • 1 tsp cumin powder
  • 1 tbsp curry powder

then add:

  • 2 heaping tbsp of natural crunchy style peanut butter ( more if you are PB crazy like me!)

mix well into the veg and then add:

  • 1 tbsp rice wine vinegar
  • 1 tbsp good soya sauce or Bragg sauce

mix well to loosen everything up

At this point we add:

  • 1 cup diced cooked chicken   or
  • 1 cup diced tofu 

or a combination of both if that’s your thing.  I suppose you could also add cooked shrimp if you wanted to.

Stir everything until it is all well coated.  Then add:

  • 4 – 5 cups of broth or water

I make my own chicken broth by just boiling up some chicken breasts on the bone and then I use the chicken in the soup. And the homemade chicken broth adds that extra fortification if you are feeling poorly.  But you can use your favorite store-bought broth.  Water will work but it doesn’t give you quite as rich of a soup.

Bring it all to a boil and then let simmer for 15 to 30 minutes.

then add just before serving:  ( this is optional but boosts the nutrient count)

  • 1 cup chopped kale leaves or baby spinach


You will need large bowls to serve this soup in.  Then add to each bowl:

  • 1 package of ramen style noodles ( be SURE to discard the “flavor pack” included in the package)

With the noodles at the bottom of the bowl, ladle in the soup enough to cover the noodles

Then place a plate upside down over each bowl for 5 – 10 minutes giving the soup time to soften up the noodles.

Check to see if the noodles have softened up by giving the whole bowl a stir with a chop stick or spoon.  When they are ready to go, garnish with chopped green onions, chopped peanuts and a squirt of lemon juice.

I find the best way to eat this soup is with a spoon AND chopsticks!  Enjoy!!

Thai noodle soup

The beauty of this soup is that you can add or subtract ingredients based on what you have available and can easily be made as a vegan dish too.

Either way, it is always very comforting.

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