November is Peanut Butter Lover’s Month – and peanut butter is one topic I am very passionate about! So I thought now would be the perfect time to post a few delicious recipes involving this popular spread.
Gone are the days when peanut butter was just a condiment for school-lunch sandwiches. Try one of these peanut butter recipes and tell us what you think!
Peanut Butter Pumpkin Dip
Pumpkin and peanut butter together in one dish? Yes, please!
- 1 ½ cups Farmer’s Market Organic Canned Pumpkin
- 1 cup Arrowhead Mills Creamy Organic Peanut Butter
- ½ cup chopped roasted peanuts
- ½ cup chopped raisins
- 2 Tablespoons Y.S. Eco Bee Farms Raw Honey
- ½ teaspoon Frontier Ground Cinnamon
Combine all ingredients and mix well. Chill before serving. Dip apple slices, graham crackers, carrots or celery sticks for a delicious treat!
Peanut Butter Pudding
This pudding makes the perfect after-school snack or post-dinner treat!
- â…“ cup Woodstock Farms Organic Pure Cane Sugar or other natural sweetener
- ¼ teaspoon sea salt
- â…“ cup cornstarch
- 2 ¾ cups almond milk
- 1 cup Arrowhead Mills Creamy Organic Peanut Butter
- 2 teaspoons vanilla extract
Mix together sugar, salt and cornstarch, then slowly stir in milk. Heat over medium and stir constantly until you achieve a thick consistency (mixture will start bubbling). Remove from heat, add peanut butter and vanilla. Let cool before serving.
Peanut Butter & Potato Bisque
Quell winter chills with this steamy vegan stew!
- 1 potato, chopped (pop it in the microwave to soften slightly)
- 1 white onion, diced and sautéed
- ½ teaspoon Simply Organic Garlic Powder
- 1 14 oz. can crushed tomatoes
- 1 can chickpeas (garbanzo beans), drained
- pinch of thyme
- 1-2 cups water
- 1 cup Arrowhead Mills Creamy Organic Peanut Butter
In a medium-sized skillet, cook onion until soft. Add garlic, tomatoes, peanut butter and chickpeas ““ stirring continuously. Stir in thyme seasoning, then add potato and water. Cook on low/medium for 30 minutes, or until potatoes or thoroughly cooked.