While I enjoy the occasional peanut butter and marshmallow creme sandwich or PB&J, peanut butter doesn’t just have to be for sandwiches! From swirling it in desserts to using it as a dip or in a sauce, peanut butter is incredibly versatile. Whether you prefer savory or sweet, here are four recipes that incorporate the creamy spread.
PEANUTTY SOBA
This soba is so simple yet full of flavor. The heat from the chili-garlic sauce blends well with the creamy peanut butter and acidic lime juice. Even better, it takes just five ingredients and comes together in minutes.
Ingredients
- 1 9.5-oz. package soba noodles
- ½ cup smooth natural peanut butter
- 2½ Tbsp. chili-garlic sauce
- 3 Tbsp. lime juice
- 1 cup frozen shelled edamame, thawed
Instructions
Bring a large pot of water to a boil. Add soba noodles; cook according to package directions. Reserve ½ cup of soba water. Drain noodles and rinse under cold water.
In a large bowl, whisk peanut butter, chili-garlic sauce, lime zest, lime juice, and reserved soba water. Add noodles; toss to coat. Stir in edamame. Makes 4 servings.
PEANUT COCONUT CAULIFLOWER CURRY
Are you a fan of food with a little kick? If so, this is the perfect recipe for you, especially when you need to use up some vegetables in the fridge. We paired the curry with brown rice, but quinoa would also be delicious.
Ingredients
- ½ Tbsp. coconut oil
- 3 cloves garlic, minced
- 1 Tbsp. ginger
- 2 stalks green onions, diced
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 15-oz. can lite coconut milk
- 1/3 cup chicken broth
- 2 Tbsp. yellow curry paste
- 2 Tbsp. natural creamy peanut butter
- ½ Tbsp. shoyu
- ½ tsp. ground turmeric
- ½ tsp. cayenne pepper
- ½ tsp. salt
- 1 red pepper, julienned
- 1 15-oz. can chickpeas, rinsed and drained
For serving
- Green onions
- Chopped peanuts
- Brown rice
Instructions
In a large pan over medium-high heat, add coconut oil, garlic, and ginger and cook for 30 seconds. Add green onion, carrot, and cauliflower florets and sauté for 3-5 minutes until cauliflower is slightly golden brown.
Add the rest of the ingredients and stir to combine. Simmer over medium-low heat for 10 minutes. Divide into bowls and garnish with green onions and chopped peanuts. Serve with brown rice. Makes 4 servings.
CRISPY PEANUT BUTTER BALLS
It’s a universal truth: Peanut butter and chocolate make an elite combination. But when you add crunchy rice cereal, you’ll elevate this combo to a new level. These delightful bites may be a little messy to make, but the result is well worth it!
Ingredients
- ½ cup natural peanut butter
- ¾ cup crispy rice cereal
- 1 tsp. pure maple syrup
- ½ cup dark chocolate chips, melted
Instructions
Line a baking sheet with parchment paper. In a medium bowl, combine peanut butter, cereal, and maple syrup. Roll mixture into balls, using about 2 teaspoons for each. Place on prepared baking sheet. Freeze balls until firm, about 15 minutes.
Roll balls in melted chocolate. Return to freezer until chocolate is set, about 15 minutes. Makes about 12 servings.
PEANUT BUTTER COOKIE BARS
Warning: These cookie bars are addicting. They’re perfectly gooey and peanut buttery. The batter is fairly thick and sticky, but trust the process because I wanted to eat the entire pan by myself.
Ingredients
- 2 eggs
- 1 cup brown sugar
- ¾ cup natural creamy peanut butter
- ¼ cup melted and cooled coconut oil
- 1 tsp. vanilla extract
- 1 cup packed all-purpose flour
- ½ cup rolled oats
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup dark chocolate chunks, divided
Instructions
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.
In a large bowl, mix eggs, brown sugar, and peanut butter until smooth. Add coconut oil and vanilla and mix until well combined.
Add flour, oats, baking soda, and salt to wet ingredients and mix. Fold in ¾ cup of chocolate chunks.
Add batter to prepared pan and evenly spread out with a spatula towards the edges. Sprinkle the top with remaining chocolate chunks. Bake for 20-25 minutes until edges are slightly golden brown. Allow to cool for 15-20 minutes before cutting. Makes about 16 servings.
Peanut butter galore
Craving more nutty goodness? Check out the recipes below for inspiration:
- brown rice cereal bites
- crunchy peanut and quinoa salad
- edible “ladybugs”
- flourless peanut butter cookies
- oatmeal energy balls
- oatmeal peanut butter “eggs”
- peanut butter blossoms
- silly peanut butter crackers
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