Peanut Butter!

Inspire by the excellency of the Nutella I wanted to try a spread I love even more… and it is as delicious as the shop bought.

Homemade, vegan, peanut butter!

Who knew it would be SO easy! I’m never buying it again.

1. Buy a big bag of roasted peanuts.

2. Pour them all in the blender.

3. Blend for quite a long time until it goes creamy. (It does eventually just magically turn into peanut butter.)

4? You can add some more salt, demera sugar (I used 1 tbsp) for flavour and coconut oil (I used 1 desert spoon) to make it creamier.  But you don’t need to, so add to taste. And blend shortly to combine

5. Keep in a jar in the fridge. I’m not sure how long this lasts yet…. I will let you know when mine goes funny.

Satay Sauce

This is quick and divine! Seriously food for the Gods…

The recipe comes from one of my favourite books, Vegetarian Supercook.

Served with;

• steamed broccoli,
• tofu marinated in soy sauce and coated in sesame seeds, cooked in a frying pan under the grill
• pitta strips fried in a  little salt and pepper.

Ingredients;

• 4 tsp peanut butter
• 1 can coconut milk
• 3 cloves garlic
• 2 tsp grated root ginger
• 1 tsp chilli flakes – less if you like it less hot!
• 2 tsp brown sugar

1. Heat peanut butter in saucepan, adding milk a small amount at a time.

2. Once combined and smooth add the garlic, ginger and chilli.

3. Add sugar, stir until all combined.

4. Set aside serve hot when it will be runny, or cold when it will thicken.

Cold this makes a stunning sandwich filler or toast topping!