Three ways to cook a meal with peanut butter (yes, really)

Recipe and Images: Courtesy of Mayvers

Who knew there was a way to eat peanut butter that wasn’t straight off the spoon?In fact, you can make whole meals with peanut butter (OK, and a few other ingredients too) that somehow make it even more delicious. Gourmet peanut butter? Yes please.

Thai Tofu bites with chilli peanut sauce

Recipe by @healthwithkym

TIME: 45 minutes

SERVES: 2-4

INGREDIENTS:

Tofu bites

2 zucchinis (roughly chopped)

3 small-medium flat mushrooms (roughly chopped)

285g firm/extra firm tofu

2 green spring onions (chopped)

1 tsp grated ginger

3 tsp minced garlic

1 tsp sesame oil

3 tbsp neutral oil

2 tsp cumin

1 tbsp smoked paprika

1/2 tsp salt

1/4 cup flour

3 tsp minced garlic

Chilli peanut sauce 

1/2 cup of Mayvers Dark Roast Smooth or Crunchy Peanut Butter

1/2 red chilli (finely chopped)

2 tsp minced garlic

1 tsp crushed ginger

2 tbsp soy sauce or tamari

1 tsp sesame seed oil

1 tbsp curry powder

270ml can of coconut milk

2 tbsp 100% maple syrup

METHOD:

1.    Add all ingredients (except tofu, flour and neutral oil) into a food processor and pulse until finely chopped

2.    Add tofu and pulse again until tofu is combined (note: be very careful not to over mix!)

3.    Hand mix in flour (add more flour is balls are not forming)

4.    Roll mixture into small bite-sized pieces then place in freezer or 15 minutes

5.    Once the mixture has chilled, heat neutral oil in pan, then add balls and cook on both sides until brown

Chilli Peanut Sauce

1.    Heat sesame oil in a saucepan over low heat. Add garlic, ginger, chilli and curry powder. Cook until fragrant (approx. 1-2 minutes)

2.    Add coconut milk, soy sauce, maple syrup and then the peanut butter (use a whisk to combine if peanut butter is not dispersing)

3.    Stir and cook until sauce is thickened and well combined

4.    Ready to serve!

Tray baked spicy peanut butter chicken

Recipe by @wellnesswithvic

TIME: 4 hours

SERVES: 2-3

Gluten Free / Dairy Free / Sugar Free

 INGREDIENTS:

3 tbsp Mayver’s Dark Roasted Peanut Butter

2 tbsp coconut aminos (or soy sauce)

1 tsp tamarind paste

1 tsp ground ginger

1 tsp ground cumin

1/2 tsp ground chilli (less if you really don’t like very spicy food)

4 x chicken thighs bone in skin on

Juice of half a lime

Pinch of sea salt flakes

Pepper

Drizzle of sesame oil

METHOD:

1.    Place chicken thighs in a bowl with Peanut Butter, coconut aminos, tamarind paste, ginger, cumin and chilli

2.    Use hands to mix together so that chicken is well coated

3.    Wash hands thoroughly

4.    Cover bowl with glad wrap or foil and refrigerate to marinate for 3+ hours (can do overnight, or reduce to half an hour if needed)

5.    Pre-heat oven to 200 degrees Celsius fan forced and remove chicken from fridge. Line a baking tray with paper.

6.    Squeeze lime juice over chicken, and again use hands to mix together

7.    Place chicken onto lined tray skin side up

8.    Drizzle with sesame oil, sprinkle with salt and freshly cracked pepper

9.    Bake for 30 minutes or until chicken is golden and juices run clear. Rest for 5 minutes before serving

chocolate pancakes with caramel and peanut butter sauce

Recipe by Rebecca Young

TIME: 20 minutes
SERVES: 2
Dairy Free / Vegetarian

INGREDIENTS:

 Pancake Ingredients
1 cup wholemeal spelt flour

1 cup unsweetened almond milk

3 medjool dates, pitted

3 tbsp raw cacao powder

1 very ripe banana

Sauce Ingredients

1/3 cup coconut milk

2 tbsp Mayver’s Peanut Butter

3 medjool dates

METHOD:

1. Blend the dates and the almond milk until they are well combined and there are no chunks.

2. In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.

3. In a non-stick frypan over medium heat, cook the pancakes for approx. 2 minutes either side.

4. Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.

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