Tuesday, September 2, 2008

Powdered PB2 Peanut Butter Winners!!!

I had a really hard time deciding, but I finally picked two winners. I will definitely be trying these two recipes in the near future. They both look delicious!!! Thanks to everyone who submitted recipes. They were all awesome!


Vegetables in Asian Peanut Sauce

Submitted by: Miss V of http://www.thevegancookbook.com/




For the sauce:

1/4 cup water
2 teaspoons sesame oil
1/4 cup rice vinegar
3 tablespoons nama shoyu or braggs (less for braggs)
1/3 cup pb2
1 teaspoon grated ginger
1 teaspoon minced garlic
3 tablespoons water
1 teaspoon agave nectar
1-2 teaspoons siriacha sauce (heat preference)

For the base:

cook 10 oz northern white beans (see pkg.)
marinate nothern white beans overnight in peanut sauce
steam your favourite stir-fry medley (i used birds eye - asparagus stir fry mix)
marinate veggies with beans at least 4 hours

To serve:
heat up bean/veggie mix
serve with rice or over bed of zucchini pasta (see pics)

P.B. & Jelly Oatmeal Muffins

Submitted by: http://cinnamonspiceandeverythingnice.blogspot.com/





1 and 1/3 cup oat flour

¾ cup rolled oats

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon salt

1 egg, beaten

¾ cup club soda

¼ cup vegetable oil

¼ cup honey

1 cup peanut butter

1/4 to 1/2 cup blueberry preserves or your personal favorite

Streusel topping:

3 tablespoons oat flour

3 tablespoons brown sugar

½ teaspoon cinnamon

1 tablespoon butter

1 tablespoon peanut butter, chilled

2 tablespoons peanuts, optional

1. Grease a 12 muffin cup pan or line with paper baking cups. Preheat oven to 400 degrees.

2. In a large bowl combine flour, oats, baking powder, cinnamon and salt, set aside.

3. In a small bowl beat egg, add club soda, oil, and honey, and combine.

4. Add egg mixture and peanut butter to flour mixture, stir just until moistened and peanut butter is distributed throughout. A little lumpy is o.k. The dough will be thick.

5. Fill butter muffin cups ¾ full.

6. Make a little scoop/indent in the middle of each muffin with a small spoon and place about a teaspoon and a half of preserves in each. If you can cover some of the preserves with the scooped out dough, if some of the preserves are showing that is o.k.-the streusel topping will cover it.

7. To make the streusel topping combine the flour, sugar and cinnamon in a small bowl, cut in the butter and peanut butter until coarse crumbs form. If you would like to add nuts stir them in.

8. Top each muffin with the streusel topping.

9. Bake 18 minutes at 400 degrees.

6 comments:

Reeni said...

Thanks so much, Megan, you made my night!! I can't wait to get my hands on that powdery goodness and create! I love the Asian vegetable recipe you picked too, spicy and peanut yumminess!!

VeggieGirl said...

Congratulations to the fabulous winners! :0)

Michelle said...

Hey Megan,
Great blog! I will have to try these recipies as I have an abundance of PB2. It was crazy, I guess something malfunctioned in the shipping department and I'd keep getting small boxes of this stuff delivered to me at work. The USP guy asked what I kept getting shipped to me and I exmplained it was defatted peanut powder. He didn't get the interest but I had so much I had to give some away to people at work just to try. It's not as good as the real deal but definitely a satifying runner up (with a fraction of the calories!).

miss v said...

thanks megan, for the inspiration to create using pb2!

HangryPants said...

Oooh those look like two great use of peanut butter.

Nick said...

Oh man! I can't believe I missed this, I've been trying to get my hands on some PB2 forever! I don't really want to buy a four pack and the nearest store is 85 miles from me. Congrats to the winners, those muffins look awfully familiar...