Tag Archives: peanut butter

Indonesian Gado-Gado

Adapted from “The Barrio Vegetarian” Peace Corps Philippines. We were there 1989-1990 and we still make this, especially in the late fall when our CSA shares are bountiful.  Gado-gado is a dipping sauce served with a platter of vegetables, tofu and hard-boiled eggs.

GADO-GADO SAUCE
1 onion finely chopped
3 cloves of garlic, pressed
1 chili pepper minced
oil for sauteing
1/2 to one cup boiling water
1 c chunky peanut butter
1/2 teaspoon honey or sugar
1 lime, juiced – the original recipe calls for 3 kalamansi, a tiny green citrus fruit
1 teaspoon grated ginger
salt to taste
1/2 coconut milk (evaporated milk in the original)

SERVE WITH –
according to the original recipe:
bean sprouts
cucumber
shredded cabbage
green beans, blanched or raw
hard-boiled eggs, prepared in advance
tofu, cubed and sauted in advance
we add:
carrots
radishes
tomatoes
different colored sliced peppers
avocado
apple slices


Prepare vegetable platter ahead of time and sprinkle lemon or lime juice over the veggies.  Have the hard-boiled eggs peeled, leave them whole or cut them in half. Saute the tofu until browned.

Saute the onion and garlic in oil in a wok until soft, add peppers and cook a little more. Add the peanut butter to the pan and then gradually stir in the boiling water, whisking until smooth. Add all the other ingredients except coconut or evaporated milk and cook over low heat for another 10 minutes. Stir in the milk and simmer for a few more minutes. Pour into a serving dish and serve.

 

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Vegetable Lo Mein

 We first made this in the summer of 1998 – adapted from The Cabbagetown Cafe Cookbook.

A very flavorful dish is made with pasta  and vegetables tossed with a garlic sauce. Any vegetables you have on hand are good–these are just suggestions.

Sesame Garlic Sauce

8 cloves of garlic, finely chopped or crushed
1-inch piece fresh ginger, grated or finely chopped
1/2 cup peanut butter (the natural kind)
1 T dark sesame oil
1/4 cup rice wine vinegar or juice of 1 lemon
1/4 cup tamari or soy sauce
1/4 tsp cayenne

Lo Mein

1/2 pound whole wheat spaghetti or linguini
1 cake extra firm tofu cut into bite-size cubes
1 head broccoli, cut into bite-size pieces (6 cups)
1 head cauliflower, cut into bite-size pieces (4 cups)
1 medium zucchini or yellow summer squash, cut into bite-size pieces
2 carrots, grated
1/4 cup finely chopped fresh chives or scallions
1 cup Tamari Roasted Almonds

Tamari Roasted Almonds

1 1/2 c almonds
2 T tamari or soy sauce

Toast the almonds on a baking sheet in a 350º oven for 25 minutes, until lightly browned.  Leave oven on. Remove the nuts from pan and mix them with the soy sauce. Spread them out on the pan again and bake for 5 minutes more. Watch! They’ll burn fast!


1. Prepare the sauce. Mix together the garlic, ginger, peanut butter, sesame oil, vinegar, tamari and cayenne. Set aside.
2. Cook the spaghetti until al dente.
3. Prepare vegetables, either by steaming, blanching, or sauteeing. Mix cooked vegtables together with grated carrots.
4. Mix together all ingredients in a large pot, and reheat for a few minutes, until piping hot.
5. Serve sprinkled with almonds.

Peanut Butter Filled Chocolate Cookies

William’s favorite cookie in 2008.  We make these at Christmas but they are a great treat anytime, and fun for kids to help make.

1 1/2 c flour
1/2 c cocoa powder
1/2 t baking soda
1/2 c butter at room temperature
1/2 c sugar
1/2 c packed brown sugar
3/4 2 c natural peanut butter
1 egg
1 T milk or soy milk
1 t vanilla
3/4 c powdered sugar
~~~~~~~~~~~
Combine first three dry ingredients in a bowl and set aside.Cream together butter, sugars and 1/4 cup of the peanut butter. Add egg, milk and vanilla and beat well. Add flour gradually and mix well. Shape dough into about 32 balls.

In a clean bowl, combine powdered sugar and the rest of the peanut butter. Knead by hand if necessary. Shape into 32 balls, one for each chocolate ball.

Preheat oven to 350° and set out a little sugar in a shallow bowl.  To assemble the cookies:  flatten a chocolate dough ball, indent slightly  and top with a peanut butter ball.  Gently shape chocolate to completely cover the peanut butter filling and roll back into a ball.  Place cookies 2″ apart on ungreased cookie sheets.  Flatten each with the bottom of a glass dipped into sugar.

Bake 8-12 minutes.  Allow to stand for one minute after removing from the oven, then transfer to wire racks to cool.

Adapted from Better Homes & Gardens: http://www.bhg.com/recipe/cookies/peanut-butter-munchies/

cookies

 

Indonesian Vegetable Stew

1000 Vegetarian Recipes page 164

add 1 package extra firm tofu