Flower Power–Almond Butter Sandwich
Grilled Peanut Butter and Banana Sandwich
Chocolate Hazelnut Panini Sandwiches
Roasted Eggplant Pita with Garlicky Lemon Almond Sauce
Peach–Almond Butter Quesadillas
Open-Face Peanut Butter and Tomato Broil
Ever since my friend Sam introduced me to the joys of using lime marmalade to make a PB&J, I haven’t looked back. In addition to contributing to a stellar PB&J, it’s fabulous to use in sauces where a bit of sweet citrus flavor might be welcome. Use a gluten-free bread to make this gluten-free. Look for Rose’s brand lime marmalade online. If you can’t find it, substitute your favorite jam, jelly, or marmalade.
GLUTEN-FREE OPTION
SOY FREE
SERVES 2
4 slices whole grain or sprouted bread
1⁄4 cup peanut butter
1⁄4 cup lime marmalade
Spread 2 slices of the bread with the peanut butter.
Spread the remaining 2 slices of bread with the marmalade and place them on top of the peanut butter slices, filling sides in. Slice diagonally.
FLOWER POWER–ALMOND BUTTER SANDWICH
Sunflower seeds add crunch to this nutritional almond butter powerhouse made with whole grain bread, raisins, and carrots. The optional maple syrup adds just a hint of sweetness. Use a gluten-free bread to make this gluten-free.
SOY FREE
GLUTEN-FREE OPTION
SERVES 2
1⁄2 cup almond butter
1⁄4 cup finely shredded carrot
2 tablespoons sunflower seeds
2 tablespoons raisins
2 teaspoons pure maple syrup (optional)
4 slices whole grain or sprouted bread
In a small bowl, combine the almond butter, carrot, sunflower seeds, raisins, and maple syrup, if using. Blend well.
Spread the almond butter mixture on 2 slices of the bread. Top each with the remaining 2 bread slices. Cut diagonally.
GRILLED PEANUT BUTTER AND BANANA SANDWICH
Celebrate Elvis’s birthday on January 8 with his favorite sandwich, and eat it the way he reportedly did: with a knife and fork. This sandwich is easy to double, infinitely versatile—substitute any kind of nut butter for the peanut butter, use jam or preserves in place of the bananas. Use a gluten-free bread to make this gluten-free.
GLUTEN-FREE OPTION
SOY FREE
SERVES 2
2 small ripe bananas
1 tablespoon vegan butter
4 slices white or wholegrain bread
1⁄4 cup peanut butter
Place the bananas in a bowl and mash them with a fork. Set aside.
Spread the butter on each slice of bread and place them, butter side down, on a flat work surface. Spread the peanut butter on 2 slices of the bread and the mashed banana on top of the peanut butter. Top with the remaining 2 bread slices, butter side up.
Cook the sandwiches on a griddle or large nonstick skillet over medium heat, turning once, until golden brown on both sides, about 4 minutes. Cut diagonally and serve.
A LOT OF SANDWICHES
Before the age of 18, the average American child consumes 1,500 peanut butter-and-jelly sandwiches.
CHOCOLATE HAZELNUT PANINI SANDWICHES
A popular spread, called Nutella, is made with hazelnuts and chocolate and is based on an old Italian recipe known as gianduja. Nutella isn’t vegan, however you can find vegan spreads made with hazelnuts and chocolate, such as Justin’s brand. If you prefer to make your own spread, look no further than this recipe in which a chocolate hazelnut spread is the basis for these decadent paninis. Variations include swapping in another flavor of jam or adding sliced bananas to the sandwich. Use gluten-free bread to make this gluten-free.
SOY FREE
GLUTEN-FREE OPTION
SERVES 4
CHOCOLATE HAZELNUT BUTTER:
1 cup hazelnut butter
3 tablespoons confectioners’ sugar
3 tablespoons unsweetened cocoa powder
1⁄2 teaspoon vanilla extract
PANINIS:
8 slices good quality bread
2 tablespoons vegan butter, room temperature
1⁄2 cup raspberry jam or preserves (optional)
CHOCOLATE HAZELNUT BUTTER: In a food processor combine the hazelnut butter, sugar, cocoa, and vanilla. Process until well blended. It should be a spreadable consistency. If it is not, heat 1 to 2 tablespoons of almond milk in the microwave, and add to the mixture. Process until smooth and well blended. Transfer the spread to a bowl and set aside.
PANINIS: Butter the bread slices on 1 side with butter and place them on a flat work surface, butter side down. Spread 4 slices with 2 tablespoons of the chocolate hazelnut butter. Spread the remaining slices with the jam (if using), and place them, jam side down, on top of the slices with the chocolate hazelnut spread. Press them gently to flatten them slightly, buttered sides out.
IN A PANINI PRESS: Preheat a panini press to 375°F according to the manufacturer’s instructions. Place a sandwich in the panini press and cook according to the manufacturer’s instructions until golden brown and nicely toasted, 3 to 5 minutes. Repeat with remaining sandwiches.
IN A SKILLET: Preheat a cast iron or non stick pan over medium heat. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Repeat with remaining sandwiches.
TO SERVE: Cut the sandwiches in half crosswise. Serve immediately.
ROASTED EGGPLANT PITA WITH GARLICKY LEMON ALMOND SAUCE
This yummy sandwich filling is inspired by baba ghanoush, a Middle Eastern eggplant spread made with sesame butter or tahini. If you prefer to use an eggplant spread instead of the sliced eggplant, cut the eggplant in half lengthwise and roast, cut side down, on a lightly oiled baking sheet until soft, then scoop out the middle and add it to the almond butter mixture. For soy-free, use coconut aminos instead of tamari. For gluten-free, use gluten-free pitas.
GLUTEN-FREE OPTION
SOY-FREE OPTION
SERVES 2
1 medium-size eggplant, trimmed
1 tablespoon olive oil
Salt and ground black pepper
3 tablespoons almond butter
2 tablespoons fresh lemon juice
1 tablespoon wheat-free tamari
1 clove garlic, minced
1⁄4 teaspoon cayenne, or to taste
2 large pita loaves, halved
1 cup shredded romaine lettuce
Preheat the oven to 425°F. Quarter the eggplant lengthwise, then cut each quarter crosswise into 1⁄4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet and brush with the olive oil. Sprinkle with salt and pepper to taste and bake, turning once, until softened and browned on both sides, about 15 minutes.
In a bowl or food processor, combine the almond butter, lemon juice, tamari, garlic, and cayenne. Blend until smooth.
Allow the eggplant to cool, then mix into the sauce. Stuff the pitas with the lettuce and the eggplant mixture and serve at once.
PEACH–ALMOND BUTTER QUESADILLAS
Almond butter stands in for the peanut butter and peach jam replaces the classic grape jelly in this new spin on the classic PB&J. But that’s not all: tortillas replace the bread to make delicious quesadillas. Variations are endless so feel free to use different combinations of nut butter and jam or other spread. Sliced bananas or fried vegan bacon slices make good additions. This recipe is easily doubled. For gluten-free, use gluten-free tortillas.
GLUTEN- FREE OPTION SOY FREE
SERVES 2
2 (8-inch) flour tortillas
1⁄3 cup almond butter
1⁄3 cup peach jam
Spread one side of each of the tortillas evenly with the almond butter and peach jam.
Fold the tortillas in half to enclose the spreads. Place both quesadillas in a large non-stick skillet and cook until lightly browned on both sides, turning once.
To serve transfer the quesadillas to a cutting board and cut them into wedges.
GIANT SANDWICH
The world’s largest peanut butter and jelly sandwich weighed close to 900 pounds. It contained 144 pounds of jelly, 350 pounds of peanut butter, and 400 pounds of bread. It was created in Oklahoma City, Oklahoma. The sandwich was made by Oklahoma Peanut Commission and the Oklahoma Wheat Commission to spotlight Oklahoma’s top crops—peanuts and wheat.
Three kinds of nut and seed buddies share the spotlight in these tasty burgers. You can change up their flavor by adding different spices or herbs. While you can serve the burgers on a roll or in a wrap with your favorite trimmings, they’re even better served plated and topped with a mushroom sauce, chutney, or salsa. To make them soy-free, use coconut aminos instead of tamari. For gluten-free, use gluten-free bread crumbs.
GLUTEN-FREE OPTION
SOY-FREE OPTION
SERVES 4 TO 6
1 small yellow onion, coarsely chopped
2 cloves garlic
1⁄2 cup peanuts, almonds, or cashews
1⁄2 cup walnuts or pecans
1⁄4 cup sunflower seeds
1 cup cooked lentils, well drained
1⁄4 cup dried bread crumbs
3 tablespoons nut butter (any kind)
2 tablespoons wheat-free tamari
1 tablespoon minced fresh parsley
1⁄4 teaspoon cayenne (optional)
1 tablespoon olive oil
Preheat the oven to 350°F. In a food processor, combine the onion, garlic, peanuts, walnuts, and sunflower seeds, pulsing to blend while leaving some texture. Add the lentils, bread crumbs, nut butter, tamari, parsley, and cayenne, if using. Pulse until the mixture is well combined. Shape the mixture into 4 large or 6 smaller patties and transfer to a platter. Refrigerate for 30 minutes.
Heat the oil in a skillet over medium heat, add the patties, and cook until browned on both sides, turning once, about 4 minutes per side.
VARIATION: Instead of cooking the burgers on top of the stove, they may be baked in the oven. To do so, arrange them on a lightly oiled baking sheet and bake at 350°F, turning once, until browned on both sides, about 25 to 30 minutes.
These wraps envelop crisp fresh vegetables and a zesty sauce for a yummy lunch or a light supper. To make this gluten-free, use gluten-free flatbreads.
GLUTEN-FREE OPTION
SERVES 2
8 ounces extra-firm tofu, cut into strips
2 tablespoons wheat-free tamari, divided
Salt and ground black pepper
3 tablespoons cashew butter
1 tablespoon fresh lime juice
1 teaspoon natural sugar
1 teaspoon chili paste, or more to taste
1 cup shredded lettuce
1⁄2 cup shredded carrot
1⁄4 cup chopped red bell pepper
1⁄4 cup bean sprouts (optional)
2 tablespoons finely minced red onion or scallion
2 lavash flatbreads or large flour tortillas
Preheat the oven to 375°F. Lightly oil a baking sheet or spray it with cooking spray. Arrange the tofu strips on the pan, drizzle them with 1 tablespoon of the soy sauce, and season with salt and pepper to taste. Bake until lightly browned, turning once about halfway through, about 20 minutes total. Remove from the oven and set aside to cool.
In a small bowl, combine the cashew butter, tamari, lime juice, sugar, and chile paste. Blend well.
In a medium bowl, combine the lettuce, carrot, bell pepper, bean sprouts, if using, and onion. Toss to combine.
Spread the cashew mixture onto each flatbread, dividing evenly. Top with the vegetable mixture, spreading on the lower third of each wrap. Top the vegetables on each flatbread with strips of the reserved tofu.
Roll up the sandwiches and use a serrated knife to cut them in half. Serve at once.
The classic Waldorf salad gets a new look—made with walnut butter and wrapped inside a soft tortilla. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.
GLUTEN-FREE OPTION
SOY-FREE OPTION
SERVES 4
2 Gala or Fuji apples, peeled and cored
1 tablespoon fresh lemon juice
1⁄3 cup golden raisins
1⁄2 cup finely minced celery
2 scallions, finely minced
1⁄2 cup chopped toasted walnuts
1⁄3 cup walnut butter
1⁄4 cup vegan mayonnaise
1⁄2 teaspoon natural sugar (optional)
Salt and ground black pepper
4 (7-inch) flour tortillas
1 cup shredded iceberg lettuce
Shred the apples or cut them into thin slices and place them in a large bowl. Add the lemon juice and toss to coat. Drain the liquid from the apples, then add the raisins, celery, scallions, and nuts.
In a small bowl, combine the walnut butter, mayonnaise, and sugar, if using, until blended. Spoon just enough of the dressing into the apple mixture to bind the ingredients together, stirring to mix well. Season to taste with salt and pepper. Reserve the remaining dressing to spread on the tortillas.
Place the tortillas on a flat work surface and spread the remaining dressing on them. Divide the apple mixture across the lower third of each tortilla, along with the shredded lettuce.
Roll up the sandwiches and use a serrated knife to cut them in half.
OPEN-FACE PEANUT BUTTER AND TOMATO BROIL
Hot and tasty, this open-face sandwich is a sophisticated way to enjoy peanut butter. For a “PB&T” sandwich with more zing, top the peanut butter with spicy hot tomato salsa instead of the tomato slices. Use gluten-free English muffins to make this gluten-free.
SOY FREE
GLUTEN-FREE OPTION
SERVES 2
2 English muffins, split
1⁄4 cup peanut butter
4 slices large ripe tomato
Salt and ground black pepper Preheat the broiler. Spread the cut sides of the muffins with the peanut butter and place cut side up on a baking sheet.
Top each muffin half with a tomato slice and season with salt and pepper to taste. Place under the broiler until hot and lightly browned, about 2 minutes. Serve at once.
EARLY ORIGINS OF PEANUT BUTTER
The origin of peanut butter can be traced to several different regions of the world. In China, creamy peanut sauces have been around for centuries, while records show that in Africa, peanuts have been ground for stews since at least the 15th century. In America, a creamy peanut porridge was served to soldiers during the Civil War. Peanuts were called goobers then—hence the popular anthem at the time, “Eating Goober Peas.”