Peanut butter is an extremely versatile food—after all, there aren’t many foods you can use in a sandwich and a dessert. Well, we guess you could use hummus in a sandwich and a dessert, but we don’t recommend it. Peanut butter is a protein-packed, stick-to-the-roof-ofyour-mouth, delicious culinary device that we’re sure you will love as much as we do. We apologize in advance if you become addicted.
DID YOU KNOW?
Healthy sources for protein include whole-wheat bread, oatmeal, beans, peanuts, peas, nuts, mushrooms, and broccoli. Too much protein, especially animal protein, can cause people to excrete calcium through their urine and increase their risk of osteoporosis. Too much protein can also strain the kidneys, leading to kidney disease. Vegans do not need to combine foods at each meal in order to be sure they’re getting “complete protein.” Grains, legumes, vegetables, nuts, and seeds provide all the essential amino acids.
KNOCK-OATS
Packed with peanutty protein and potassium, this breakfast of champions is a one-two punch of health and deliciousness.
1 package instant vegan oatmeal
1 banana, sliced thin
2 tablespoons peanut butter
1 teaspoon cinnamon
Prepare the oatmeal according to the package instructions. While hot, stir in the banana slices, peanut butter, and cinnamon.
Makes 1 serving.
WICKED GOOD WAFFLEWICH
Usually when someone is described as sweet, it means that they’re ugly. No difference here. Super sweet, this wicked weird-looking PB-and-chocolate-chip monstrosity is fugly but fabulous.
2 vegan waffles, toasted
Vegan chocolate chips, to taste
Peanut butter, to taste
Maple syrup, to taste
Smear peanut butter on both waffles and then sprinkle them with the desired amount of chocolate chips. Nuke for about 10 seconds. Smash the waffles together and top it all off with some maple syrup.
Makes 1 serving.
ONE-HANDED BREAKFAST WRAP
A one-handed breakfast leaves the other hand free to hold your BlackBerry, iPod, or other stuff you might be carrying on your way to class.
2 tablespoons crunchy peanut butter
1 (10-inch) whole-grain flour tortilla
1 banana, sliced
1/2 apple, thinly sliced
2 tablespoons raisins
Spread the peanut butter on the tortilla. Layer the remaining ingredients on top. Roll tightly and eat.
Makes 1 serving.
PORTABLE PB&J
With this drip-resistant PB&J, you won’t have to take valuable time away from stalking people online writing your English paper to eat.
Pita, split in half
3 tablespoons peanut butter
3 tablespoons strawberry jam
1 banana, sliced
Spread the inside of the pita halves with the peanut butter and jam. Stuff with the banana slices and eat.
Makes 1 serving.
PB AND BANANA SAMMIE
Decadent and filling, this is the reason Elvis kept splitting his jumpsuits.
2 tablespoons peanut butter
2 slices bread, toasted
1 banana, sliced
Spread the peanut butter on one slice of the bread. Put banana slices on top and cover with the other slice of bread.
Makes 1 serving.
THE NUT JOB SALAD
A crazy combo of nutty ingredients: This salad is more mixed-up than your ex, but a lot healthier for you.
1 cup Italian dressing
1/4 cup peanut butter (creamy or chunky)
1 (16-ounce) bag lettuce
Croutons, to taste (page 250)
Sunflower seeds or chopped peanuts, to taste
In a small bowl, gradually stir the dressing into the peanut butter. Toss the lettuce, croutons, and sunflower seeds or peanuts together in another bowl to make the salad. Place the salad in individual bowls and top with peanut butter dressing.
Makes 2 servings.
SUPER QUICKIE PEANUT SAUCE
Like most things this good, no matter how hard you try to make it last, you’re done way too soon.
3 tablespoons peanut butter
5 tablespoons hot water
2 teaspoons lemon juice
2 tablespoons soy sauce
1 teaspoon chili-garlic sauce
Combine the peanut butter, water, lemon juice, soy sauce, and chili-garlic sauce in a medium-sized bowl and stir until combined. (Add more water if you want a thinner consistency.) Nuke for 30 seconds. Serve over steamed veggies and fried or steamed tofu, or use as a dipping sauce for veggies and tofu.
Makes 2 servings.
BUNNY BUTTER SPREAD
Rabbit food never tasted so good.
1/4 cup grated carrots from the salad bar
2 tablespoons chunky peanut butter
1 tablespoon raisins
1 tablespoon orange juice
Stir together and serve on bread or with crackers.
Makes 8 servings.
THAI TAKEOUT (HOLD THE TAKEOUT)
Too busy with studying to make it to dinner? Thai-dy up your notes while you nosh on this delish meal-in-a-bowl.
1 cup rice
2 tablespoons peanut butter
1 teaspoon soy sauce
Cook the rice according to the directions on the package. Add the peanut butter and soy sauce, making sure that each grain of rice is coated. Clump together with your hands and eat!
Makes 1 serving.
PBR CRISPY TREATS
No, not the cheap beer. You could pair that with this tasty treat, but we recommend a tall, frosty glass of soy milk.
1 cup light corn syrup
1 cup sugar
1 cup smooth peanut butter
6 cups puffed rice cereal
Olive oil or vegan margarine, for greasing
Mix the corn syrup, sugar, and peanut butter in a container that can be microwaved. Heat slowly until the sugar dissolves, stirring every minute or so. Remove from microwave and stir the cereal in right away. Spread into a greased pan, and chill until firm. Cut and eat!
Makes 4 servings.
FINALS WEEK FUDGE
It’s delicious, but it won’t get you an A on your calculus exam.
3/4 cup vegan margarine
1 cup peanut butter
1 3/4 cups powdered sugar
Olive oil or vegan margarine, for greasing
Put the margarine in a bowl and nuke for 30 seconds, or until mostly melted. Stir in the peanut butter right away, while the bowl and margarine are still warm. Add the powdered sugar a little bit at a time, mixing well. Pour into a greased 9 × 9-inch pan and put in the fridge for at least 30 minutes. Cut into squares and serve.
Makes 4 servings.
PB BOMBS
Take one every hour to relieve symptoms of bombed tests. Warning: Will not get you through medical school.
1 cup vegan margarine
3 1/2 cups powdered sugar
2 cups graham cracker crumbs
3/4 cup peanut butter
Melt the margarine in the microwave—about 90 seconds— then mix everything together in a big bowl. Using your hands, roll the dough into golf ball–sized cookies. Chill in the fridge before serving.
Makes 4 servings.
FROZEN FRAT BALLS
So good, they’ll make you give hazing another shot.
1 (28-ounce) jar creamy peanut butter
3 cups powdered sugar
1 bag chocolate chips
Using your hands (c’mon, it’s fun!), thoroughly smoosh the peanut butter and the powdered sugar together in a bowl, forming a dough. Roll 1-inch balls with the dough and place on a cookie sheet that’s been covered with parchment or wax paper. Freeze for at least an hour. Remove from the freezer and set aside. Put the chocolate chips in a bowl and nuke for 1 minute. Stir. Heat for another 30 seconds, if necessary, and stir until smooth. Spoon onto the peanut-butter balls and freeze for at least an hour. Store in a cool, dry place.
Makes 4 servings.
ANTS ON A BLOG
A quick and healthy snack for all you die-hard bloggers too busy typing away to make a meal.
2 stalks celery, cut into sticks
1 small box raisins
4 tablespoons peanut butter
Spread the peanut butter on the celery and top with raisins.
Makes 1 serving.
DIRTY HIPPIE TRAIL MIX
You may not be a granola kid, but after eating this amazing snack, you might just enjoy the scent of patchouli a little more.
1 cup pretzel sticks, broken in half
1 cup raisins
1 cup Nature Valley Crunchy Peanut Butter Granola Bars, crumbled into small pieces
1/2 cup sunflower kernels
Put everything in a gallon-size plastic bag and shake until completely mixed.
Makes 4 servings.
MYSTERY BARS
Are they breakfast? Are they dessert? Who cares?
7 cups of your fave crunchy vegan cereal
1 1/2 cups dried fruits
1 teaspoon cinnamon
3/4 cup brown rice syrup or agave nectar
3/4 cup peanut butter
2 tablespoons vegan margarine
Put the cereal, dried fruits, and cinnamon in a very large bowl and mix together. Put the syrup, peanut butter, and margarine in a large dish and nuke for 45 seconds to 1 minute, until almost melted. Stir till smooth and immediately pour over the cereal mixture, mixing everything together well. Pour into a 9 × 13-inch pan that’s been sprayed with cooking spray. Freeze for at least 2 hours or overnight. Cut into squares and enjoy!
Makes 8 servings.
O BABY
O baby, I want more! And lucky for you, since they’re homemade, you can eat as many as your little heart desires.
3 1/2 cups O-shaped vegan cereal
Handful vegan chocolate chips
1/2 cup maple syrup
1/2 cup peanut butter
Grease a pan and set aside. Put the cereal and chocolate chips in a large bowl and set aside. Put the maple syrup and peanut butter in a dish and nuke for about 30 seconds, until almost melted. Stir until smooth and immediately pour over the cereal mixture, stirring until all the cereal is coated. Press into the greased pan and refrigerate for at least 30 minutes. When cool, cut into squares.
Makes 4 servings.
PEANUT BUTTER CUP PIE
Chock-full of creamy chocolate and peanut butter, you’ll love this vegan “Reese’s” to pieces.
3/4 cup semisweet vegan chocolate chips, melted
2 (10.5-ounce) packages firm silken tofu
3/4 cup peanut butter
1 tablespoon maple syrup
9-inch graham cracker pie shell (most grocery stores have a vegan version)
1 ripe banana, thinly sliced
To melt the chocolate chips, place in a resealable freezer bag and put in the microwave for 1 minute or until the chips are melted. In a blender, puree the tofu, peanut butter, melted chocolate chips, and maple syrup until smooth. Cover the bottom of the pie crust with slices of banana. Pour the tofu mixture over the banana slices and chill for at least 2 hours.
Makes 8 servings.
WILD OATS CHOCOLATE COOKIES
Sow your wild oats and reap some kick-ass cookies.
1/2 cup vegan margarine
1/2 cup soy milk
4 tablespoon cocoa powder
2 cups sugar
1/2 cup peanut butter
3 cups quick oats
Nuke margarine, soy milk, cocoa powder, and sugar in large bowl on high for 3 minutes. Stir and then nuke for 2 more minutes. Remove from heat. Add peanut butter and stir until melted. Add oats and stir. Drop spoonfuls onto plates covered with wax paper. Refrigerate until cool.
Makes 8 servings.
PB&C NO-BAKE COOKIES
Cookies you don’t have to slave over a stove for? Yes, please!
2/3 cup maple syrup
1/4 cup vegan shortening
1/4 cup cocoa powder
1/2 cup peanut butter
1 teaspoon cinnamon
2 cups rolled oats
Put the syrup, shortening, and cocoa powder in a bowl and nuke for about 30 seconds. Add peanut butter and nuke for an additional 45 seconds. Stir right away and continue stirring until combined. Add the cinnamon and oats and stir until well combined. Drop onto wax paper and put in the fridge for at least a half an hour before serving.
Makes 4 servings.