Quick & Easy Vegan Meatloaf Recipe

Nothing Takes the Taste Out Of Peanut Butter
recipe
Image by B Tal
“Nothing takes the taste out of peanut butter quite like unrequited love.”
Charlie Brown

"Ants on a Log" made with homemade Cinnamon Raisin Swirl Peanut Butter (inspired by The Peanut Butter Company’s cookbook).

Making peanut butter for me has dated back to that illustrious day in 659A Somerville Ave, with a food processor, ton of peanuts and a best friend named Bradford.

This batch, with a bit of a hand from Melissa and her tastebuds came out really well.

Here’s the peanut butter recipe for anyone interested in trying it out:

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Yields: 1 cup of smooth peanut butter

Ingredients:
* 2 cups of unsalted dry roasted peanuts
* 1 teaspoon of peanut oil
* pinch of finely ground sea salt

Preparation:
* Place the peanuts in a food processor and pulse until the peanuts form a paste. Add half of the oil and continue pulsing for another minute. Continue to add oil and pulse the food processor until the peanut butter is smooth enough for your personal taste.

* Transfer the peanut butter to a bowl add half of the salt and stir the peanut butter well. Take a taste and add more salt if necessary.

* Store the peanut butter in a covered glass or plastic container in a cool, dry place.

You also try these add-ons to the recipe above:

Crunchy peanut butter: Follow the recipe above, but grind just 1 and 1/2 cup of the initial peanuts. Chop the reserved 1/2 cup and mix it in after you’ve ground the rest of the peanut butter.

Cinnamon Raisin Swirl Peanut Butter: To 1 cup of smooth peanut butter (see above) add 1 tablespoon sugar, 1 teaspoon cinnamon and 1/4 raisins. Taste and add more sugar/cinnamon as needed.

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I thought I would share my favorite ever fast-fix vegan entrée for you Intent vegan readers. It’s yummy and high volume or “volumetrics”–so it fills you up. I buy the Boca Burgers in bulk at Costco—real cheap, and stores in the freezer for a couple months. This recipe also freezes well in individual servings.
Ingredients:
16 Boca Burgers, thawed
1 ½ 16-ounce can of garbanzo beans, drained and chopped
1 cup red peppers, chopped
1 cup green peppers, chopped
1 cup onion, chopped
2 tsp. garlic, minced
3 T fresh basil, chopped
½ cup fresh parsley, chopped
¼ cup egg whites
½ cup plus 2 T low sodium, sugar-free barbecue sauce
1. Process Boca Burgers and beans in a food processor. In a mixing bowl, combine the remaining ingredients, except 2T of barbecue sauce. Add the burger mixture, and mix well.
2. Place the burger mixture in a loaf pan, and bake at 400 degrees Fahrenheit, covered, for 30 minutes. Top with an additional 2 T barbecue sauce, and bake, uncovered, for an additional 15 minutes.
Yields: 10. Serving size: 1 inch slice. Nutritional content: 125 Calories per slice, 0g fat, 14g protein, 16g carbohydrates, 255mg sodium.
For more great recipes by Linda click here.

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