Three delicious and effortless recipes using peanut butter, that come together in less than 15 minutes each. Recipes include peanut-free options with peanut butter alternatives.
We took a little break from blogging and video shoots. But, we’re back with not one but three recipes using peanut butter that are delicious, effortless and come together in less than 15 minutes each.
Both Kevin and I can only tolerate a very small amount of roasted peanuts, but we’ve figured that many of you, just like us, do enjoy peanut butter.
Due to our allergy to nuts and a lot of seeds, we often use a peanut-free alternative. We recently tried this soy butter and we really love it both as a spread and in recipes. It tastes just like peanut butter. Here are some of our suggestions for natural peanut butter as well as peanut-free alternatives. This is not a sponsored post, just a few suggestions and products that we love.
NATURAL PEANUT BUTTER SUGGESTIONS
Canada:
PB&Me Natural Powdered Peanut Butter
Kraft All-Natural Peanut Butter
US:
PB&Me Natural Powdered Peanut Butter
Kraft All-Natural Peanut Butter
PEANUT-FREE BUTTER SUGGESTIONS
Canada:
WowButter Creamy Peanut-free Peanut Butter (♥ we love this one!)
WowButter Crunchy Peanut-free Peanut Butter
Nuts to You Organic Pumpkin Seed Butter
Sunbutter Original Sunflower Seed Butter
Nuts to You Almond Butter
US:
WowButter Creamy Peanut-free Peanut Butter
Jiva Organics Raw Pumpkin Seed Butter
Sunbutter Natural Sunflower Seed Butter
MaraNatha Almond Butter
*Affiliate links disclosure: This post contains affiliate links. You don’t pay any more than you usually would but we get a small commission that allows us to maintain this channel and our website to continue sharing recipes with you.
Now, let’s get on with the deliciousness.
Recipes in this series:
Part 1/3 – 15-minute One Pot Miso Peanut Butter Noodle Soup (scroll below) – easy and very flavourful, perfect for a mid-week dinner.
Part 2/3 – Peanut Butter Courgette/Zucchini Dip – really easy blender recipe and so tasty.
Part 3/3 – Chocolate Avocado Mousse with Peanut Butter – one of my favourite go-to dessert, for when I want a little something sweet after dinner.
The video with all three recipes in this series:
A one pot miso peanut butter noodle soup which is easy and very flavourful – perfect for a mid-week dinner.
15-minute Peanut Butter Miso Soup
Peanut Butter Alternatives suggested above.
Adapted from http://victoriadriftwood.com/peanut-butter-miso-soup-ginger-lime/
Ingredients (1 serving)
3-4 cups water
1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced)
10 cm square kombu
2-3 lime leaves
1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced)
75g [2.6 oz] rice noodles
1 bok choy, sliced in halves or small pieces
1/2 carrot, sliced into ribbons (using the vegetable peeler)
1 tablespoon miso paste
1 tablespoon peanut butter or peanut-free substitute (as suggested above)
1 teaspoon soy sauce
Wedge of lemon for garnish
Add the water, lime leaves, kombu and minced ginger to a pot.
While the water is coming to a simmer, prepare the vegetables.
Make the peanut butter sauce mix:
In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.
Add in the noodles to the pot of water.
Add the mushrooms. Simmer for about 3 minutes, then add the bok choy. Simmer for another 2 – 3 minutes, then turn off the heat.
Stir in the peanut butter and miso mixture. Mix well.
Arrange everything into a bowl. Top with the carrot ribbons and a wedge of lemon. Serve immediately.
If you prefer you can cook the carrot together with the noodles but I like the raw crunchy freshness that it adds to this soup.
15-minute One Pot Peanut Butter Miso Soup
Ingredients
- 3 - 4 cups water, [750 - 1000 ml]
- 1/2 teaspoon minced ginger, or 1 inch cube of fresh ginger, peeled and sliced
- 10 cm square kombu
- 2 - 3 lime leaves
- 1 small cluster oyster mushroom, or a small handful of other mushrooms of choice, sliced
- 75 g rice noodles, [2.6 oz]
- 1 bok choy, sliced in halves or small pieces
- 1/2 carrot, sliced into ribbons (using the vegetable peeler)
- 1 tablespoon miso paste
- 1 tablespoon peanut butter or peanut-free substitute, (see notes)
- 1 teaspoon soy sauce
- Wedge of lemon for garnish
Instructions
- Add the water, lime leaves, kombu and minced ginger to a pot.
- While the water is coming to a simmer, prepare the vegetables.
- Make the peanut butter sauce mix:
- In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.
- Add in the noodles to the pot of water.
- Add the mushrooms. Simmer for about 3 minutes, then add the bok choy. Simmer for another 2 – 3 minutes, then turn off the heat.
- Stir in the peanut butter and miso mixture. Mix well.
- Arrange everything into a bowl. Top with the carrot ribbons and a wedge of lemon. Serve immediately.
- If you prefer you can cook the carrot together with the noodles but I like the raw crunchy freshness that it adds to this soup.
Video
Notes
NATURAL PEANUT BUTTER SUGGESTIONS
Canada: PB&Me Natural Powdered Peanut ButterKraft All-Natural Peanut Butter US: PB&Me Natural Powdered Peanut Butter
Kraft All-Natural Peanut Butter
PEANUT-FREE BUTTER SUGGESTIONS
Canada: WowButter Creamy Peanut-free Peanut Butter (♥ we love this one!)WowButter Crunchy Peanut-free Peanut Butter
Nuts to You Organic Pumpkin Seed Butter
Sunbutter Original Sunflower Seed Butter
Nuts to You Almond Butter US: WowButter Creamy Peanut-free Peanut Butter
Jiva Organics Raw Pumpkin Seed Butter
Sunbutter Natural Sunflower Seed Butter
MaraNatha Almond Butter Link to original recipe - 15-minute One Pot Peanut Butter Miso Soup - https://veganlovlie.com/miso-noodle-soup-peanut-butter-alternatives/
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I love this recipe, it’s the most tasty vegan broth I’ve ever tried, the colour reminds me of Japanese ramen and the idea of mixing peanut butter with miso is so original. Thanks for this recipe, I’m preparing it again and again!
Fede